Beef Broth with Noodles Recipe
Ingredients
1 1/2 pounds chuck beefsteak, cut into 1/2 -inch cubes
1 large onion, chopped
1 broiler-fryer quartered
1 cup chopped celery
2 teaspoons salt
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon leaf rosemary, crumbled
1/2 teaspoon leaf thyme, crumbled
1 bay leaf
10 cups water
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.
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.
