Creamy Beef Noodle Soup
Prep 10M | Cook 3-6Hr | Enjoy in 3-6Hr
Enjoy the comforting flavours of stroganoff, with an easy and healthy twist. Mushrooms, lean beef and egg noodles come together in this recipe to keep you warm all winter long. This recipe is part of our February meal plan.
1 ½ lb lean beef stew meat, cut into 1-inch cubes
2 (8 oz) containers mushrooms, thinly sliced
1 (10.75 oz) can condensed, low-sodium cream of mushroom soup
1 small onion, diced
¾ cup low-sodium beef broth
3 tbsp Worcestershire sauce
2 garlic cloves, minced
1 tsp black pepper
½ tsp salt
10 oz whole wheat egg noodles, dry
1 cup plain 0% fat Greek yogurt
2 tbsp fresh chopped parsley
1. Place the stew meat, mushrooms, cream of mushroom soup, onion, beef broth, Worcestershire sauce, garlic, black pepper and salt in the slow cooker and mix.
2. Cook on high for 3 hours or low for 6 hours.
3. Around 30 minutes before the slow cooker is done, cook egg noodles in a large pot according to package directions for al dente; drain.
4. Add noodles to the slow cooker along with the Greek yogurt, stir to combine and turn off slow cooker. To serve, garnish with the parsley.
Per 1 ½ cup serving:
5 g fat, 24 g protein
25 g carbohydrate (22 g available carbohydrate)
3 g fibre
316 mg sodium