Ingredients
Scale
- 4 cups Swanson beef broth
- 2 cups water
- 1 cup egg noodles
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 cup onions, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Gather and prepare all your ingredients, chopping the vegetables into bite-sized pieces.
- In a large pot, combine the Swanson beef broth and water over medium heat. Add carrots, celery, onions, garlic, and thyme once simmering. Cook for about 15 minutes.
- Stir in the egg noodles and cook according to the package instructions, usually around 6-7 minutes.
- Ladle the broth mixture into serving dishes and garnish with freshly chopped parsley. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove, adding extra broth or water to maintain flavor and consistency.
- You can customize with additional vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Nut-free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 2g
- Sodium: 1000mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 20mg