Cracker Barrel Beef Noodle Soup Recipe
Rich broth, tender beef, and thick egg noodles put this soup on my risk of over-eating list!I use a mix of beef broth and a little bone broth to deepen the base and make it even heartier.Simmering the beef low and slow ensures every bite is melt-in-your-mouth tender.Adding a splash of Worcestershire sauce brings in just the right balance of salt and umami.You'll want to let the noodles cook directly in the broth to help thicken the soup naturally and keep them from tasting bland!
Servings: 6
Ingredients
- 2 lb Beef chuck roast
- 2 Bay leaves
- 8 cups Beef broth
- 2 tbsp Soy sauce
- 12 oz Egg noodles
Instructions
- Begin by cutting your beef chuck roast into 1-inch cubes.
- It’s important for even cooking.
- In a large pot, combine the beef cubes, beef broth, and bay leaves.
- Bring this to a boil over medium heat.
- Once boiling, lower the heat to a simmer and add soy sauce.
- Allow it to cook until the beef is tender, which usually takes about 1.5 to 2 hours.
- While the beef simmers, cook the egg noodles separately according to package instructions.
- Drain and set aside for later.
- When the beef is tender, remove the bay leaves and add the cooked egg noodles to the pot.
- Simmer for an additional 10 minutes so the flavors meld together.