Instructions

• Melt the butter in the pot, add the onion and carrot until crisp tender but not fully cooked.
• Add the beef broth, bay leaves, thyme, granulated garlic, celery seed, and black pepper.
• Bring to a boil, then reduce the heat to a gentle simmer.
• Cover partially and cook for 20 to 25 minutes, or until the carrots are nearly tender and the onion has softened.
• Taste the broth.
• If it needs additional beef flavor, stir in a small amount of beef bouillon.
• Add it gradually and taste before adding more, since both the broth and bouillon contain considerable salt.
• Return the soup to a gentle boil.
• Add the wide egg noodles and cook according to the package directions until just tender.
• Stir occasionally to prevent the noodles from sticking together.
• Reduce the heat to low.
• Add the diced standing rib roast and parsley.
• Gently heat for 3 to 5 minutes, just until the beef is hot.
• Do not continue boiling the soup after adding the beef.
• Remove the bay leaves.
• Taste and adjust with black pepper and salt if needed.
• Serve hot.
• Note: The amount of beef can be flexible; this is a leftover-driven soup, so use what you have.
• Note: Because standing rib roast is already tender and fully cooked, prolonged simmering will make it firmer and drier. Adding it at the end preserves the texture.
• Note: The noodles will continue absorbing broth as the soup sits. For leftovers that will be refrigerated for several days, the noodles can instead be cooked separately and added to individual bowls.