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This Beef Noodle Soup Recipe is loaded with whole food ingredients like celery, parsnips, mushrooms, onions and fresh herbs! Gluten Free with Low Carb Option
Cut beef stew meat into bite sized pieces, approximately 1/2" cubes
Dice yellow onion and measure 1 cup. Trim ends of celery and slice into 1/8" half moons.
Peel parsnips, trim ends, quarter and cut into 1/4" pieces.
Wipe mushroom caps clean, remove stems and slice caps into 1/4" pieces.
Stuff parsley, thyme and bay leaf into a spice ball or wrap in cheesecloth.
Heat a large soup pot over medium heat. Once hot, add avocado oil, cubed beef and 1/2 tsp of salt and 1/4 tsp of black pepper. Cook 3 to 4 minutes, undisturbed. Stir and continue cooking an additional 3 to 4 minutes, until most of the pink is gone.
Add chopped onion, parsley, mushrooms and remaining 1/2 tsp of salt and 1/4 tsp of black pepper. Cook 5 minutes, stirring occasionally, until vegetables begin to soften.
Add celery and Pacific Foods Organic Beef Bone Broth. Bring to a boil. Once boiling, add herb ball.
Place lid on pot, immediatley reduce to a simmer and continue cooking for 15 minutes.
While soup is simmering, cook pasta (can also be cooked up to 48 hours in advance) according to directions on box, strain and set aside.
Test vegetables and make sure that all are soft. Adjust salt and pepper if necessary. Remove herb ball, add cooked pasta and serve hot topped with fresh chopped parsley. ENJOY!