“It has always seemed a waste to throw the broth from my St. Patrick’s Day Corned Beef down the drain, and particularly when I’m trying to be economical, it seemed criminal. So I froze it back and figured I could make some soup out of it. I threw this together with odds and ends I had lying around along with the last of the cabbage. It may look a bit odd, but it really turned out well. I had originally used udon noodles, but I think ramen might be even better.” – April Ferre
Corned Beef Soup
Ingredients
- Broth from Simmering Corned Beef
- Salt & Pepper To Taste
- Corned Beef in Bite-Sized Pieces Or Substitute Chicken
- Carrots Shredded
- Mushrooms Sliced
- Cabbage Shredded
- Ramen or Udon Noodles Cooked
Instructions
- When you are finished simmering your corned beef, strain and reserve the broth. Broth may be reduced if it is too dilute. Taste and add additional salt & pepper if needed.
- Add back some corned beef or if using broth frozen back from earlier in the year, extra shredded rotisserie chicken works well. Also add carrots and mushrooms.
- Simmer until the vegetables begin to soften; then add cabbage. Cook for a minute or two before adding your noodles. Do not overcook the cabbage.
- Serve immediately.
2025 Original Recipe – April Ferre