HAMBURGER NOODLE SOUP

 

 

Fall is well under way and with that comes soup season. There’s certainly nothing better on a crisp fall even than a hot bowl of delicious soup. My family is always on the look out for a new favorite soup this time of year. One week night I had forgotten to set out meat from the freezer and all I had was some leftover ground beef but everyone was wanting soup so I decided to make a classic chicken noodle soup but add the ground beef instead of diced chicken. It was a huge hit and Hamburger Noodle Soup was born.

 

What You’ll Need

• 2lbs ground beef or turkey
• 3 large carrot sticks
• 4 large celery stocks
• 1/4 cup of diced chives
• 1 cup of bone broth
• 2 cups of water
• 1 tbsp of coconut oil
• 1.5 cups of gluten free noodles of choice
• 2 tbsp of pink Himalayan or celtic sea salt
• 1 tbsp of pepper

 

DIRECTIONs

1. In a large stock pot, dutch oven, or instant pot add the coconut oil, chives, and your ground meat. Brown the meat.
2. Dice the carrots and celery and add to your pot
3. Add in your water, bone broth, salt, and pepper.
4. Bring to a boil, turn heat to medium, cover and let it simmer for 20-30 minutes or until veggies are tender.
5. In a separate pot cook and drain your noodles of choice.
6. Add noodles to the soup and allow it to simmer on low for an additional 5 minutes.
7. Serve with biscuits or rolls and enjoy

And that’s all there is to it. With less than 20 minutes of hands on time, you can have a hearty and delicious soup on the table in under an hour.

 

OPTION For cooking in the instant pot

If desired you can cook this meal in the instant pot in a snap. After browning the ground meat toss in the rest of the ingredients, minus the noodles, and secure the lid to your instant pot. Set to 10 minutes on manual, or the equivalent setting for your instant pot. Wait 5 minutes before doing a quick release. Add the noodles, serve, and enjoy.