If you’ve been longing for a bowl of comfort that feels like a warm hug from the inside, this Beef Noodle Soup Recipe is the answer. Tender chunks of seared beef mingle with hearty egg noodles and vibrant vegetables in a rich, savory broth that’s flavored with fragrant herbs and a touch of creamy mushroom goodness. It’s a bowl that satisfies cravings, nourishes the soul, and brings friends and family together around the table with smiles and second helpings.
Ingredients You’ll Need
These ingredients might be simple, but each one plays a crucial role in building the layers of flavor and texture that make this soup unforgettable. From the tender beef to the aromatic herbs and the creamy mushroom soup, every component works together perfectly.
- Beef roast (2-3 lb): This forms the hearty base of the soup, providing rich flavor and satisfying bite.
- Salt and pepper: Essential for seasoning the beef and bringing out its natural taste.
- Oil (2 tablespoons): Needed to sear the beef to lock in those delicious juices.
- Beef broth (8 cups, low-sodium): Creates a deep, savory foundation for the soup’s body.
- Onion soup mix (1 envelope): Adds an easy boost of aromatic onion and herb flavor.
- Crushed dried rosemary (½ teaspoon): Injects fragrant, piney notes that complement the beef beautifully.
- Dried thyme (¼ teaspoon): Offers an earthy, slightly minty touch to round out the herb profile.
- Garlic cloves (3-4, minced): Gives the broth a pungent and savory kick that wakes up the palate.
- Cream of mushroom soup (10.5 oz can): Provides velvety creaminess and deepens the umami flavor.
- Carrots (2 large, peeled and chopped): Deliver subtle sweetness and vibrant color to the mix.
- Celery (2 ribs, chopped): Adds crisp texture and fresh herbal notes.
- Egg noodles (24 oz): The perfect, soft yet slightly chewy noodles that soak up that delicious broth.
- Optional sautéed mushrooms: Boost the mushroom flavor and add an earthy richness if you like.
How to Make Beef Noodle Soup Recipe
Step 1: Prepare the Beef
Start by trimming away any large pieces of fat from your beef roast, then cutting it into 1-inch cubes. This helps ensure that the beef cooks evenly and provides tender, juicy bites throughout the soup.
Step 2: Sear the Beef
Heat the oil in a large pot or Dutch oven over high heat. Season the beef cubes generously with salt and pepper, then add them to the hot oil. Sear the beef on all sides until each piece develops a beautiful brown crust. This step locks in flavor and juices that make all the difference later.
Step 3: Build the Broth
Next, pour in the beef broth and stir in the onion soup mix, crushed rosemary, dried thyme, and minced garlic. Bring the entire mixture to a boil, then reduce the heat to low, cover the pot, and let it cook gently for 1 hour. This slow simmer helps tenderize the beef while infusing the broth with deep, layered flavors.
Step 4: Add Vegetables and Creaminess
After the meat has cooked, stir in the cream of mushroom soup along with your chopped carrots and celery. Return the pot to a simmer and cook everything together for another 20 minutes. This step softens the vegetables and enriches the broth with creamy, umami goodness.
Step 5: Cook the Noodles
Finally, add your egg noodles to the pot and cook for 5 to 10 minutes, until they’re delightfully tender. Cooking them right in the broth allows the noodles to soak up all the rich flavor.
Step 6: Optional Mushroom Boost
If you love mushrooms, toss in some sautéed mushrooms right before serving to amp up the earthiness and add an extra layer of delicious texture to the soup.
How to Serve Beef Noodle Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or green onions adds a fresh burst of color and brightness to your bowl. If you want a little zing, a dash of black pepper or a squeeze of lemon juice lifts the hearty flavors beautifully.
Side Dishes
Serving this soup with some crusty bread or warm dinner rolls is a classic choice. Garlic bread or a fresh garden salad also pair well, rounding out the meal with a mix of textures and freshness.
Creative Ways to Present
For a fun twist, try ladling the soup into mini bread bowls for single servings, or serve it family-style in a large rustic pot so everyone can help themselves. Adding a dollop of sour cream or a few drops of hot sauce on the side lets everyone customize their bowl just how they like it.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover beef noodle soup to an airtight container and refrigerate. It will stay fresh for up to 3 days, making it a perfect next-day comfort meal.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. Just note that the noodles might soften a bit after freezing and thawing, so you may prefer to add fresh noodles when reheating.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup seems too thick, add a splash of broth or water. For frozen soup, thaw overnight in the fridge before reheating.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While a beef roast is ideal for tenderness and flavor, chuck or stew meat are great alternatives since they become wonderfully tender with slow simmering.
Is there a way to make this soup gluten-free?
You can swap out the egg noodles for gluten-free pasta or use spiralized vegetables like zucchini noodles. Just be mindful that cooking times may vary.
Can I make this soup in a slow cooker?
Yes, sear the beef first, then transfer all ingredients except the noodles to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add noodles in the last 30 minutes to avoid overcooking.
What can I substitute for cream of mushroom soup?
Mix some heavy cream or sour cream with sautéed mushrooms for a homemade creamy addition. Alternatively, use a combination of cream and mushroom broth to keep that rich flavor without canned soup.
How do I keep the noodles from getting mushy?
Cook the noodles separately and add them to each bowl when serving, or add them to the soup just before serving so they don’t overcook during storage.
Final Thoughts
This Beef Noodle Soup Recipe is truly one of those soul-soothing dishes that feels like a warm embrace on a chilly day. It’s easy to prepare but delivers on all the comforting flavors you could wish for. I can’t wait for you to try it and make it your own, sharing the joy of every flavorful, tender spoonful with those you love.
Print
Beef Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Hearty and comforting Beef Noodle Soup features tender seared beef chunks simmered in a flavorful beef broth with aromatic herbs, vegetables, and creamy mushroom soup, all served with tender egg noodles. Perfect for a cozy meal that warms you up from the inside out.
Ingredients
Beef and Broth
- 2–3 lb beef roast
- Salt and pepper, to taste
- 2 tablespoons oil
- 8 cups low-sodium beef broth
- 1 envelope onion soup mix
- ½ teaspoon crushed dried rosemary
- ¼ teaspoon dried thyme
- 3–4 cloves garlic, minced
Soup and Vegetables
- 10.5 oz can cream of mushroom soup
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
Noodles and Optional Add-ins
- 24 oz egg noodles
- Optional: sautéed mushrooms
Instructions
- Prepare the beef: Trim any large fat pieces from the beef roast and cut the meat into 1-inch cubes for even cooking and tenderness.
- Sear the beef: Heat oil in a large pot or Dutch oven over high heat. Season the beef cubes with salt and pepper. Once the oil is hot, add the beef and sear on all sides to develop rich flavor and seal in juices.
- Add broth and herbs: Stir in the beef broth, onion soup mix, crushed dried rosemary, dried thyme, and minced garlic. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer gently for 1 hour to tenderize the beef and build flavor.
- Add mushroom soup and vegetables: Stir in the cream of mushroom soup along with the peeled and chopped carrots and chopped celery. Continue cooking, covered, for another 20 minutes to soften the vegetables and meld flavors.
- Cook the noodles: Add the egg noodles to the pot and cook uncovered for 5–10 minutes until they are tender but not mushy, stirring occasionally to prevent sticking.
- Finish and serve: If desired, stir in sautéed mushrooms for extra earthiness before serving the soup hot and hearty.
Notes
- For richer flavor, use homemade beef broth if available.
- Searing the beef well is key to deepen the soup’s overall taste.
- Adjust seasoning with additional salt and pepper to taste before serving.
- Add fresh herbs like parsley as garnish for brightness.
- Sauté mushrooms separately to add texture and flavor without watering down the broth.
