Beef Broth with Noodles Recipe

Summary

CourseMethod
Dish

Ingredients

 1 1/2 pounds chuck beefsteak, cut into 1/2 -inch cubes
 Onion1 Large, chopped
 1 broiler-fryer quartered
 Celery1 Cup (16 tbs), chopped
 Salt2 Teaspoon
 Seasoned salt1 Teaspoon
 Pepper1/2 Teaspoon
 1/2 teaspoon leaf rosemary, crumbled
 Thyme leaf1/2 Teaspoon, crumbled
 Bay Leaf1
 Water10 Cup (16 tbs)
 2 cups uncooked medium noodles

Directions

1. Brown beef in its own fat in a kettle or Dutch oven; stir in onion and saute lightly.
2. Add chicken, celery, salt, seasoned salt, pepper, rosemary, thyme, bay leaf and water to kettle; heat to boiling; cover. Simmer 1 hour, or until chicken is tender; remove from kettle. Continue cooking beef 20 minutes, or until tender; remove bay leaf.
3. While beef finishes cooking, pull skin from chicken and take meat from bones; cut meat into cubes. Return to kettle; heat to boiling.
4. Stir in noodles. Cook 10 minutes, or until noodles are tender.
5. Ladle into soup plates. Sprinkle with chopped parsley and serve with your favorite crisp crackers, if you wish.
Quantcast