Beef Noodle Soup
6 Servings
INGREDIENTS:
Leftover Standing Rib Roast, Including Bones
2 Carrots, Chopped
"2 Celery Stalks, Cut Into 2"" Lengths"
2 Onions, Sliced
10 Cups Water
1 1/2 Teaspoons Salt
Parsley
1/2 Teaspoon Dried Thyme Leaves
1 Bay Leaf
12 Ounces Reames Frozen Noodles
DIRECTIONS:
Place all ingredients into stockpot except frozen noodles. Bring to a boil. Reduce heat and simmer partially covered for 5 1/2 hours.
Remove bones. Cool in refrigerator. Skim fat from broth. Reheat soup. Add frozen noodles and cook according to package directions.
Add additional salt to taste.