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Beef Noodle Soup Recipe
Prep Time: 12 mins
Cook Time: 28 mins
Total Time: 40 mins
 

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

Course: Mains, Soup
Cuisine: American
Keyword: beef broth, beef noodle soup, beef soup, bone broth soup, gluten free soup, healthy comfort food, noodle soup, soup
Servings: 8 servings
Calories: 259 kcal
Author: Alyssa Brantley
5 from 2 votes
large pot of beef noodle soup with wooden spoon sticking out of side of pot. fresh parsley in the background
Ingredients
  • 2 T avocado oil
  • 1 pound beef stew meat cut into bite sized pieces (approx 1/2" cubes)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup diced yellow onion approximately 1 small onion
  • 1/2 pound parsnips peeled, trimmed, quartered and sliced into 1/4" pieces
  • 1 pound mushrooms cleaned, stems removed and cut into 1/4" slices
  • 3 large celery stalks trimmed and thinly sliced into 1/8" half moons
  • 8 cups Pacific Foods Organic Beef Bone Broth
  • handful flat-leaf parsley plus more for serving
  • handful thyme sprigs
  • 1 dried bay leaf
  • 1/2 pound Gluten Free fusilli precooked and cooled
Instructions
PREP:
  1. Gather ingredients.

    ingredients to make Beef Noodle Soup
  2. Cut beef stew meat into bite sized pieces, approximately 1/2" cubes 

    beef stew meat on a red cutting board cut into bite sized pieces
  3. Dice yellow onion and measure 1 cup. Trim ends of celery and slice into 1/8" half moons.

    thinly sliced celery pieces with a sharp knife on a wood cuttin board
  4. Peel parsnips, trim ends, quarter and cut into 1/4" pieces.

    peeled and sliced parsnips on a wood cutting board with a sharp knife
  5. Wipe mushroom caps clean, remove stems and slice caps into 1/4" pieces.

    sliced crimini mushroom caps on a wood cutting board
  6. Stuff parsley, thyme and bay leaf into a spice ball or wrap in cheesecloth.

    fresh parsley, fresh thyme and dried bay leaf stuffed into a metal spice ball to flavor soup broth
COOK:
  1. 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.

  2. 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.

    stainless steel soup pot on stovetop, using a wooden spoon to stir mushrooms, parsnips and onion into meat mixture
  3. 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.

    adding a herb ball to a soup pot filled with mushrooms, parsnips, onions, beef and celery
  4. 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.

  5. 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!

NOTES:
Nutrition Facts
Beef Noodle Soup Recipe
Amount Per Serving (1.5 cups)
Calories 259 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 408mg18%
Potassium 571mg16%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 3g3%
Protein 18g36%
Vitamin A 115IU2%
Vitamin C 8.3mg10%
Calcium 37mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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