Description

Leftover Prime Rib Soup (Without Bones) is a delicious way to repurpose holiday leftovers into a cozy and flavorful meal. Packed with vegetables, egg noodles, and tender beef, this soup is perfect for a quick dinner or a comforting lunch.

Ingredients

Scale

1 tablespoon butter
2 tablespoons minced garlic
2 ribs celery, thinly sliced
2 carrots, halved lengthwise and thinly sliced
1 large yellow onion, diced
½ teaspoon dried thyme
½ teaspoon garlic powder
2 medium Yukon gold potatoes, cut into bite-sized pieces
2 cups dried egg noodles
8 ounces mushrooms, sliced
1 cup frozen peas and carrots
2 cups leftover prime rib, cut into bite-sized pieces
6 cups beef broth
1 teaspoon salt
1 tablespoon Worcestershire sauce

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Instructions

Melt butter in a large stock pot over medium heat.
Sauté celery, carrots, and onion for 3 minutes, then add garlic and cook for 30 seconds until fragrant.
Pour in beef broth, add mushrooms, potatoes, thyme, garlic powder, salt, and Worcestershire sauce. Stir well.
Increase heat to medium-high until boiling, then reduce to a gentle simmer for 5 minutes.
Add egg noodles and simmer for 8 minutes until noodles and potatoes are tender.
Fold in peas, carrots, and leftover prime rib, warming through for an additional 2 minutes.
Taste and adjust salt as necessary before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
For freezer storage, use freezer-safe containers and consume within 3 months.
Reheat gently on low to medium heat to avoid overcooking the noodles.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3g
Sodium: 890mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg