Super tender and slow cooked, this Slow Cooker Beef Noodle Soup is the definition of comfort food! Put it in the slow cooker in the morning, and a flavorful noodle soup is ready for dinner!
Spray the inside of a slow cooker with nonstick cooking spray.
Season the short ribs with the salt and pepper.
*Heat the olive oil in a large skillet or Dutch oven over high heat. Brown the ribs on all sides, working in batches, if needed. Remove from the heat and set aside. Add the onion, celery, carrots and garlic to the skillet. Sauce in the beef drippings until slightly browned.
Add 1/2 cup of the beef broth to the skillet to loosen the beef bits.
Place the beef, veggies, drippings and broth to the slow cooker. Add the tomatoes, bay leaves and remaining beef broth to the slow cooker. Mix well.
Cover and cook on low for 9 to 11 hours, or until the meat is falling off of the bones.
Once the beef is tender, remove from the slow cooker, and remove the beef from the bones. Pull the meat into small pieces using 2 forks. Remove and discard the bay leaves from the slow cooker.
Add the egg noodles to the broth. Replace the cover on the slow cooker, turn to high, and cook for 10 to 15 minutes, or just until the noodles are tender.
Stir the meat back into the crock pot. Season to taste with salt and pepper.
Serve the soup topped with green onions, if desired.
*If you don’t have time to brown the meat and the veggies, place the uncooked ribs in the bottom of the slow cooker and scatter the onion, celery, carrots, garlic, tomatoes and bay leaves over the ribs. Add the broth to the slow cooker, cover and cook.
slightly adapted from Stock the Crock
Nutrition information provided as an estimate only. Various brands and products can change the counts.