This hearty beef noodle soup is a flavorful, delicious, meal in a bowl. Filled with tender meat and just the right amount of egg noodles, this soup warms and fills you up without feeling heavy.
Add 2 tablespoons of olive oil to a pot, add in diced onion and sauté over medium heat until translucent.
Season the beef shanks on all sides with sea salt flakes and granulated garlic.
Add the beef shanks to pot on top of the sautéed onions and add water.
Cut celery stalks in half and add them to the pot with petite diced tomatoes, and tomato paste.
Add beef soup base and stir over medium-high heat. Once contents of the pot begin to boil, turn the heat down to keep it at a low simmer for 3 hours. Stir occasionally. A light boil should be noticeable.
Simmer all the ingredients until meat is tender enough to cut with a fork/fall off the bone tender (it should be ready at the 3 hour mark). Remove celery and beef shanks (and the bones).
Shred the beef shanks into bite size pieces on a separate plate, using 2 forks then stir it back into the soup.
Pour in bag of fine egg noodles and stir. Simmer for about 3 minutes and remove from heat (noodles will continue to cook because the soup is hot).
Serve and enjoy once egg noodles are cooked! Top with some homemade tortilla strips for a little crunch!