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Pork Noodle Soup


  • 1 SFM Co Pork Roast

  • 1 Tbsp chicken broth base

  • 3 carrots, diced

  • 2 stalks of celery, diced

  • 1 small onion, diced

  • 1 lb egg noodles

  • 2 Tbsp butter

  • 2 tsp dried thyme

  • 2 tsp dried oregano

  • two bay leaves

  • 4 cups water

  • salt

  • pepper


  1. First, you'll want to slow-cook your roast so that it is easier to make the soup. The easiest way to do that is in a slow cooker. Add the roast, broth base, salt, pepper, and water to a large crockpot. Cook on low for 8 hours.

  2. When the roast is finished, take it out of the cooking broth and shred it or cut it into bite-sized chunks.

  3. As the broth cools, the excess fat will float to the top. You can choose to strain this fat with a fat separator or leave it in for extra flavor.

  4. Set the broth and roast aside.

  5. In a large stock pot, melt the butter. Add the carrots, onion, and celery. Cook the veggies for about 10 minutes or until soft.

  6. Add the broth from cooking the roast, thyme, oregano, bay leaves, salt and pepper. If you like a lot of broth with your soup, you can add a few more cups of water at this stage.

  7. Let the broth and veggie mixture come up to a simmer. Then add the pork and egg noodles.

  8. The soup should simmer for about 15 minutes or until the noodles are tender.

  9. Serve and enjoy!

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