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20-Minute Chicken Noodle Soup – pure comfort food and so easy to make! This soup is perfect for the cold and flu season.
- 1 tbsp olive oil
- 1 and 1/2 lbs beef sirloin cut into 1/4" thick pieces
- 8 oz baby bella mushrooms washed and sliced
- 1 cup sliced onion
- 2 cloves of garlic minced
- 2 tbsp butter
- 1 and 1/2 cup beef stock
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp Worcestershire sauce
- ¼ cup all-purpose flour
- ½ cup sour cream
- 1 pkg No Yolks® Noodles
- Preheat oil in a large skillet over medium heat.
- Season beef with salt and pepper and stir to coat.
- Add beef to hot skillet and cook for 1 minute on both sides. Remove onto a plate.
- To the same skillet, add onion slices, garlic and mushrooms. Stir and cook for about 1 minute. Add butter and cook, stirring often, until the onions are translucent.
- Sprinkle flour over vegetables and stir in until there is no flour visible. Cook for about 2 to 3 minutes, stirring constantly.
- Drizzle in the beef stock and Worcestershire sauce. Stir until combined. Simmer on low until thick, about 10 to 12 minutes.
- In the meantime, in a stock pot bring water to boil. Add salt and No Yolks noodles. Cook until done, about 7 minutes. Drain, set aside and keep warm.
- When vegetable sauce is thick, add back cooked beef and stir in. Add sour cream and stir until combined and the sauce is creamy. Remove from heat.
- Serve sauce over noodles. Garnish with chopped green onions or parsley.
The nutrition value does not include the No Yolk Noodles. Check the packaging for calorie count.
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