Cracker Barrel Beef Noodle Soup
Cracker Barrel Beef Noodle Soup is a comforting and hearty dish filled with tender chunks of beef, flavorful vegetables, and soft egg noodles in a savory broth. This homemade version of the classic soup captures all the essence of Cracker Barrel’s famous dish, perfect for family dinners or cold-weather meals. With a rich and savory flavor profile, it’s an easy-to-make, satisfying recipe that will leave everyone at the table asking for seconds.
Equipment
- Dutch Oven or Large Pot - 1 (for simmering and cooking)
- Cutting Board (1): For chopping vegetables and meat.
- Chef’s Knife - 1 (for cutting beef and vegetables)
- Wooden spoon – 1 (for stirring)
- Measuring Cups and Spoons - 1 set (for measuring ingredients)
- Ladle (1) – For serving the soup.
Ingredients
- 1 lb Chuck Roast or Stew Meat cut into bite-sized cubes
- 2 tbsp Olive Oil or Butter for browning beef and sautéing vegetables
- 1 medium Onion chopped
- 2 medium Carrots peeled and chopped
- 2 stalks Celery chopped
- 3 cloves Garlic minced
- 6 cups Beef Broth preferably low-sodium
- 2 cups Egg Noodles wide
- 2 tsp Dried Thyme or 4-5 sprigs fresh
- 2 Bay Leaves
- Salt and Pepper to taste
- Fresh Parsley optional, for garnish
Instructions
Prepare the Beef:
- Heat a large Dutch oven or pot over medium-high heat. Add 1 tablespoon of oil or butter. Season the beef with salt and pepper, then add it to the pot in batches, browning it on all sides. Remove the beef from the pot and set aside.
Sauté the Vegetables:
- In the same pot, add the remaining oil or butter. Add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add Broth and Simmer:
- Return the browned beef to the pot. Pour in the beef broth and add the dried thyme and bay leaves. Stir to combine and bring to a simmer. Reduce the heat to low, cover, and let simmer for 1 to 1.5 hours, until the beef is tender.
Cook the Noodles:
- Add the egg noodles to the soup and stir. Simmer for an additional 10-15 minutes, or until the noodles are cooked through but still firm. Taste and adjust seasoning with salt and pepper.
Serve:
- Remove the bay leaves and thyme sprigs (if using fresh thyme). Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread or a side salad.
Notes
- Beef Cut: Use chuck roast or stew meat for the best flavor and tenderness. These cuts are perfect for slow cooking, as they become melt-in-your-mouth tender after simmering.
- Noodles: If you prefer a different type of noodle, feel free to use egg noodles, bow tie pasta, or even rice. However, wide egg noodles are traditional and soak up the broth beautifully.
- Make-Ahead: The soup can be made a day ahead and stored in the fridge. The flavors will intensify overnight. Just reheat and add fresh noodles if needed.
- Thicker Soup: If you like a thicker soup, you can mash a few of the vegetables in the pot after simmering or stir in a slurry of cornstarch and water (1 tbsp cornstarch + 1 tbsp water) during the last few minutes of cooking.
- Vegetarian Version: For a vegetarian version, substitute the beef with mushrooms, lentils, or tofu, and use vegetable broth instead of beef broth.