Cracker Barrel Beef Noodle Soup Recipe
The key is letting the soup simmer long enough so the flavors meld beautifully.Try adding a dollop of sour cream for a creamy touch right before serving.One trick is to make sure you cook the noodles just until al dente, so they hold up well in the soup.
Ingredients
- 2 lb Beef Chuck Roast
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Onion chopped
- 3 Carrots diced
- 3 Celery Stalks sliced
- 4 cloves Garlic minced
- 8 cups Beef Broth
- 1 tsp Thyme
- 2 Bay Leaves
- 12 oz Egg Noodles
- 2 cups Mushrooms sliced
- 2 tbsp Soy Sauce
- 1 tbsp Worcestershire Sauce
Instructions
- Begin by cutting the beef chuck roast into cubes.
- Season with salt and pepper.
- Set aside.
- Heat olive oil in a large pot over medium-high heat.
- Add the beef cubes and sear until browned on all sides.
- Remove beef and set aside.
- In the same pot, add chopped onion, carrots, and celery.
- Cook until the onions become translucent.
- Stir in minced garlic and cook for one more minute.
- Pour in the beef broth, soy sauce, and Worcestershire sauce.
- Add thyme and bay leaves to the mix.
- Return the beef to the pot and bring to a boil.
- Reduce to low heat and simmer.
- After simmering for 45 minutes, add egg noodles and sliced mushrooms.
- Cook until the noodles are tender.
- Check seasoning and adjust salt and pepper as needed.
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