Dairy-Free Hearty Beef Noodle Soup
Warm up your soul with this comforting Dairy-Free Hearty Beef Noodle Soup, a satisfying twist on a classic favorite. Bursting with tender shreds of slow-simmered beef chuck roast, hearty egg noodles, and a medley of aromatic vegetables like onions, carrots, and celery, every spoonful is brimming with flavor. Infused with garlic, dried thyme, and a hint of bay leaf, this soup delivers rich, savory goodness without any dairy, making it perfect for those with dietary restrictions. Ready in just two hours, this nourishing one-pot recipe is ideal for cozy family dinners or meal prep, serving six generous portions. Garnish with fresh parsley for a bright, herbaceous finish, and enjoy a wholesome, belly-warming bowl of comfort food as the ultimate remedy for chilly nights. Keywords: dairy-free beef noodle soup, hearty beef soup, one-pot recipes, comfort food recipes, easy family dinners.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
Season the beef chuck roast with salt and black pepper on both sides.
In a large pot, heat olive oil over medium-high heat. Add the beef and sear it until browned on all sides, about 8 minutes. Remove the beef and set aside.
Add the chopped onion, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Return the beef to the pot and add the beef broth. Stir in the bay leaf, dried thyme, and additional black pepper, if desired.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours or until the beef is tender and easily shreds with a fork.
Remove the beef from the pot, shred it using two forks, and return the shredded beef to the soup.
Bring the soup back to a gentle boil and add the egg noodles. Cook until the noodles are tender, about 8 minutes.
Taste and adjust seasoning with more salt and pepper if needed.
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 9736 mg | 423% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 21.7 g | ||
| Protein | 178.0 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 4290 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
