This hearty beef noodle soup brings together tender meat and silky noodles in a rich, soul-warming broth. Perfect for chilly evenings, this classic comfort dish requires just 15 minutes of prep time, then simmers to perfection in 90 minutes.
The result? A protein-packed bowl (65g per serving) that’s both satisfying and nourishing. Each spoonful delivers the perfect balance of tender beef, slurp-worthy noodles, and savory broth that’ll make this recipe your new go-to comfort food.
Ingredients for Hearty Beef Noodle Soup
- Beef Roast: 2-3 pounds, trimmed and cubed into 1-inch pieces
- Beef Broth: 8 cups, low sodium preferred for better seasoning control
- Onion Soup Mix: 1 envelope, adds wonderful depth of flavor
- Herbs: ½ tsp crushed rosemary, ¼ tsp thyme, 3-4 minced garlic cloves
- Cream of Mushroom Soup: 1 can (10.5 oz), creates rich broth base
- Vegetables: 2 large carrots and 2 celery ribs, uniformly chopped
- Egg Noodles: 24 oz, quality brand recommended
- Basics: Salt, pepper, 2 tbsp oil for searing
- Optional: Sautéed mushrooms for extra flavor
Step-by-Step Instructions
- Prep the Meat: Trim excess fat and cut roast into 1-inch cubes, season well with salt and pepper
- Sear the Beef: Heat oil in large pot, sear meat on all sides until nicely browned
- Create the Base: Add broth, onion mix, herbs, and garlic. Bring to boil, then reduce to low
- Slow Cook: Cover and simmer for 1 hour until meat becomes tender
- Add Vegetables: Stir in mushroom soup, carrots, and celery. Cook additional 20 minutes
- Final Touch: Add egg noodles, cook 5-10 minutes until perfectly tender
- Serve: Add optional sautéed mushrooms and enjoy while hot
Cooking Techniques
The magic of this soup comes from searing the beef cubes until they’re nicely browned. This step creates rich, deep flavors that make your soup extra tasty! When you’re searing, don’t crowd the pot – give those beef pieces some space to brown properly. A hot pot and a little patience will reward you with beautiful color and amazing taste.
Simple Swaps & Variations
While egg noodles are classic in this soup, you can switch things up with other pasta shapes like rotini or bow-ties. Not a fan of mushrooms? Skip them completely or add extra carrots instead.
If you prefer homemade over canned soups, you can replace the cream of mushroom soup with a simple mix of heavy cream and mushroom broth. For a gluten-free version, just swap in your favorite gluten-free pasta!
Serving Suggestions
This hearty soup is a meal in itself, but it’s even better with some crusty bread on the side for soaking up all that tasty broth. A sprinkle of fresh parsley adds a nice pop of color and fresh flavor. For extra comfort on cold days, serve it in big bowls with some warm, buttery garlic bread.
Storage Tips
If you’re planning to save some for later, store the soup and noodles separately. This keeps the noodles from getting too soft.
The soup base will stay fresh in your fridge for 3-4 days in an airtight container. When you’re ready to eat, just warm up the soup, add fresh noodles, and enjoy! You can also freeze the soup base (without noodles) for up to 3 months.
Beef Noodle Soup
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 2-3 lb beef roast cut into 1 inch cubes
- 2 Tablespoons oil
- 8 cups low sodium beef broth
- 1 envelope onion soup mix or homemade
- 1/2 teaspoon crushed dried rosemary
- 1/4 teaspoon dried thyme
- 3-4 cloves garlic minced
- 10.5 oz cream of mushroom soup or homemade
- 2 large carrots peeled and chopped
- 2 ribs celery chopped
- 24 oz egg noodles good quality or homemade
- salt and pepper to taste
- sauteed mushrooms optional
Instructions
- Trim any large fat pieces from the roast and cut into 1 inch cubes.
- Add oil to a large pot or dutch oven over high heat. Season beef on all sides with salt and pepper.
- Once oil is hot, add beef to the pot and sear on all sides.
- Stir in beef broth, onion soup mix, rosemary, thyme, and garlic cloves. Bring mixture to a boil, then reduce heat to low, cover and cook for 1 hour.
- Add mushroom soup, celery and carrots and cook for another 20 minutes.
- Add egg noodles and cook for 5-10 minutes, until tender.
- Stir in sautéed mushrooms before serving, if desired.
