Place roast in a one-gallon stockpot; add water to cover. Simmer over medium heat until roast is tender, about 1-1/2 to 2 hours. Remove meat, reserving broth. Trim fat from meat and cut into bite-size pieces; return meat to broth. Add onion and return to simmering; stir in remaining ingredients. Simmer an additional 30 minutes, until vegetables and noodles are tender.
Tip: Homemade soup always tastes even better if made a day ahead and refrigerated overnight. It's a snap to skim any fat too…it will solidify on the surface and can easily be lifted off.
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