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Warm and comforting Beef Noodle Soup is a delicious spin off of classic chicken noodle soup. A combination of tender beef, vegetables and egg noodles is simmered in a savory broth for the best one-pot winter meal!
A piping hot soup to enjoy when it’s cold outside is the best! We have a variety of incredible soup recipes that you’re sure to love! Try this Classic Italian Wedding Soup, Vegetable Detox Soup, or this Easy Cauliflower Soup.
Beef Noodle Soup Recipe
Beef noodle soup is the tastiest comfort food! Not only do you have tender, seasoned pieces of beef swimming in a savory broth, but it gets even better – the wide pasta noodles are nice and soft and soak up all of the wonderful broth. And for some veggie goodness, we’ve got carrots and celery to add a pop of color, texture and a boost of nutrients! This soup will warm you up on a chilly day and satisfy your taste buds. Plus, it takes very little effort to make.
All of the ingredients get cooked together in one pot, and in just about 45 minutes you’ll have a mouthwatering, satisfying soup. You can even serve it up with some easy no-knead bread, my Grandma’s homemade bread, or these rolls. This broth is so good for dipping! Go ahead and double the recipe because you’re going to want it on repeat all season long.
Ingredients Needed
This beef noodle soup recipe is made with a handful simple ingredients, yet they come together for pure comfort in a bowl! Find the measurements below in the recipe card.
- Olive Oil: For cooking the beef and vegetables.
- Chuck Roast: You’ll need a 1 pound chuck roast.
- Salt & Pepper: Enhances the overall flavor of the soup.
- Yellow Onion: Yellow onions will add delicious savory flavor but are mellow enough to not overpower the dish.
- Carrots: For maximum flavor, use large carrots rather than baby carrots.
- Celery: Slice the celery as small or large as you’d like to add extra texture.
- Garlic: A must in soup for savory flavor and aromatics!
- Beef Broth: Adjusts the consistency of the soup and also adds flavor.
- Fresh Herbs: Fresh thyme and fresh rosemary add complexity to the recipe.
- Egg Noodles: Perfectly wide and thick to soak up the tasty broth.
- Fresh Parsley: To finish the soup with color and freshness.
How to Make Beef Noodle Soup
Beef noodle soup is one of the best recipes for chilly days because it’s warm, cozy and super easy to make! We love it served with a good crusty bread for dipping. Here’s how to make it:
- Cook the beef: Heat the olive oil in a large heavy bottom pot over medium high heat. Add the cubed beef, salt and pepper to the pot and stir to coat the beef in the salt and pepper.
- Sauté the veggies: Add the onion, carrots, and celery stalks to the pot and sauté with the beef until all the beef has cooked and the onions are transparent. Add in the garlic and sauté another minute, just until it becomes fragrant.
- Simmer: To the pot add the beef broth, thyme, and rosemary and bring everything to a rolling boil. Add the noodles to the pot and reduce the heat to medium. Cover and cook until the noodles are al dente.
- Serve: Add the parsley to the soup and serve with additional salt and pepper to taste!
Tips and Serving Suggestions
Whether you’re wanting to change up this beef noodle soup recipe or need some serving ideas, we’ve got you covered!
- Meat to Use: I used chuck roast for this recipe but you can use any cut of beef meant for stewing.
- Dried Herbs: You can use dried herbs in place of fresh ones. Use 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary leaves.
- Noodles: To change things up, try another type of noodle like tortellini, bowtie pasta, small shell pasta, or even spaghetti noodles would be great.
- Vegetables: To add even more nutrients, mix in baby spinach leaves, green beans, peas, zucchini, corn, or even potatoes. However, be aware that different veggies will have different cook times.
- Serve With: All you really need to complete this meal is some crackers or crusty bread like sourdough or French bread. You could even serve it in a bread bowl.
Storing Leftover Beef Noodle Soup
Here’s how to store your beef noodle soup so you can enjoy it for an incredible lunch throughout the week! It tastes even better the next day!
- In the Refrigerator: Store in an airtight container for up to 4 days.
- In the Freezer: Store in a freezer bag for 4-6 months. Thaw overnight in the fridge before reheating.
More Soup Recipes to Try
Homemade soup is the best in the wintertime! It’s so comforting and warms you up from the inside out. Here are some of my favorite soup recipes for you to try. They are so good! Need more ideas? Check out this winter soup roundup here!
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Beef Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound chuck roast, cut into 1 inch cubes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 yellow onion, minced
- 4 large carrots, chopped
- 4 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large heavy bottom pot over medium high heat. Add the cubed beef, salt and pepper to the pot and stir to coat the beef in the salt and pepper.
- Add the onion, carrots, and celery stalks to the pot and saute with the beef until all the beef has cooked and the onions are transparent. Add in the garlic and saute another minute, just until it becomes fragrant.
- To the pot add the beef broth, thyme, and rosemary and bring everything to a rolling boil. Add the noodles to the pot and reduce the heat to medium. Cover and cook until the noodles are al dente.
- Add the parsley to the soup and serve with additional salt and pepper to taste!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is an easy to make soup. It’s tasty. But the recipe says to simmer for 45 minutes…after one hour, the beef is still much too chewy. If I make it again, I will use half inch cubes of beef, not one inch, to keep cooking time to the 45 minute suggestion
Can I make this in a crock pot? Mime is 4 quart.
Yes, add all of the ingredients for the soup besides the noodles to your slow cooker, then cook for about 7 hours on low. Add in the noodles 30 minutes before you serve it.