In a small saucepan over medium heat, combine 3 cups chicken broth and 1 cup water. Stir in 2 tablespoons tomato paste until fully dissolved and the stock is evenly colored.

Add 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 bay leaf, 1 teaspoon black pepper, and 1/2 teaspoon salt. Bring to a gentle simmer.

Protein & Thickener

Brown the beef

In a separate small skillet, melt 1 teaspoon butter over medium-high heat. Add 1/4 cup ground beef and cook until just browned, breaking it into small pieces (~3 minutes). Drain any excess fat.

Sprinkle 1 tablespoon all-purpose flour over the browned beef and stir for 30–45 seconds to cook the raw flour taste and begin a roux. Transfer the beef and roux to the simmering broth and whisk thoroughly to incorporate; this will slightly thicken the soup.

Vegetables & Aromatics

Add 1/4 cup finely diced yellow onion and 1/2 teaspoon minced garlic to the simmering broth. Simmer gently for 4 minutes, until the onion begins to soften.

Stir in 1/4 cup frozen peas and carrots. Continue simmering 3 minutes so vegetables thaw and warm through.

Pasta / Grain

Stir in 1/4 cup uncooked elbow macaroni. Simmer uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender. If the soup thickens too much, add up to 1/4 cup extra water or broth to reach desired consistency.

Finishing & Garnish

Remove the bay leaf. Off the heat, stir in 1 tablespoon heavy cream for a touch of richness and 1 teaspoon chopped fresh parsley. Taste and adjust seasoning with additional salt or black pepper as needed.

If desired, add up to 1 teaspoon hot sauce for a little heat. Serve immediately in a cup or small bowl while hot.