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Warm and cozy Beef Noodle Soup is a wonderful change from classic chicken noodle soup. Tender beef is joined with vegetables and egg noodles in a flavorful broth for an easy one-pot meal! It’s so perfect to enjoy with crusty rolls when it’s cold outside!
Piping Hot Beef Noodle Soup is the best comfort food! It’s a delicious combination of melt-in-your-mouth, seasoned pieces of beef in a savory broth with soft noodles that soak up all of the incredible flavors. To make this extra satisfying, we’re adding mushrooms, onion, carrots, and celery. This nourishing soup recipe is easy to make and will keep you warm when it’s chilly outside!
Why you’ll love this recipe
- So delicious: Your family is going to love coming home to a steaming bowl of this wonderful soup. It’s perfectly seasoned, and everyone is going to love it!
- Easy to make: Everything gets cooked together in one pot, so cleanup is a breeze. Plus, other than chopping the vegetables there’s very little hands-on time needed.
- So filling: A bowl of soup packed with beef, veggies and noodles is all you need for dinner. It’s so hearty and satisfying!
Ingredients needed
This beef noodle soup recipe is made with wholesome, simple ingredients that cook together for an amazing meal! Here’s a note on everything needed:
- Beef roast: You’ll need 2 pounds of beef or chuck roast that is cut into 1-inch cubes. If you prefer using beef stew meat you can. Beef Shanks work too.
- Seasonings: Kosher salt, pepper, Italian seasoning, and cayenne pepper are added to the beef and enhance the overall flavor of the soup.
- Olive oil: To sear the beef and sauté the vegetables.
- Garlic & onion: Adds the most delicious savory flavor and aromatics!
- Mushrooms: Sliced button mushrooms add heartiness and a lovely earthy taste.
- Carrots: For the best flavor, use large carrots and not baby carrots.
- Celery: Chopped celery gives this soup extra texture.
- Balsamic vinegar: Adds complex flavor.
- Beef broth: Provides flavor and the perfect consistency.
- Egg noodles: These are 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
- Season the beef: Season the beef cubes with salt, pepper, Italian seasoning, and cayenne pepper.
- Sear the meat: Heat the oil in a soup pot over medium heat. Working in 2 batches, sear the beef until golden on all sides. Set aside on a plate and cover to keep warm.
- Sauté the veggies: In the same preheated pot, sauté the garlic and mushrooms for 5 minutes, stir in the onion, carrots, and celery, and continue to sauté for 5 more minutes.
- Simmer: Return the beef to the pot. Add the balsamic and beef broth and bring the soup to a boil. Reduce the heat to low and simmer for about 1 hour, or until the beef is very tender.
- Cook the noodles: Add the noodles and cook for 6-8 minutes, then remove from heat. The noodles will continue to cook and absorb liquid so it’s best to under cook them for a bit.
- Serve: Allow the soup to sit until warm, then ladle into bowls and garnish with parsley, if desired.
Expert tips
Here’s some options for using different ingredients in your soup and ideas for serving:
- To save time: If you really want to decrease the hands-on time needed to make this, consider buying pre-chopped veggies, either in the produce department or frozen foods section of your grocery store.
- Noodles: Egg noodles are traditional in beef soup, however you can change this up and use tortellini, bowtie pasta, small shell pasta, or elbow noodles.
- Vegetables: To add even more veggie goodness, mix in other veggies like baby spinach leaves, green beans, peas, zucchini, corn, or even potatoes. Just remember that different veggies will have different cook times.
- To serve: We love to complete this meal with crackers or crusty bread for soaking up all of the delicious broth!
- Meats: You may use a variety of meats but we recommend going for tender cuts of beef.
Frequently asked questions
The most tender cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast, or top chuck, with chuck roast ranking number one.
The beef does not have to be fully cooked before adding it to the soup to simmer. However, for the best flavor, we recommend searing all sides of the beef before adding it to the soup.
Since this recipe uses cubes of beef, it will only take about 1 hour to simmer in the broth and get nice and tender.
Storage tips
Here are some tips on how to store your traditional beef noodle soup to enjoy it for an easy lunch throughout the week! It’s even tastier the next day!
- In the refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
- In the freezer: Store in a freezer bag or freezer-safe container for 4-6 months. Thaw overnight in the fridge before reheating. It’s best to freeze soup before adding the noodles. Then, reheat on the stovetop and add uncooked noodles.
More delicious soup recipes
- Albondigas Soup
- Easy Lasagna Soup
- White Bean Tuscan Soup
- Mexican Chicken Soup Recipe
- Italian Chicken And Bean Soup
- Chicken Lemon Rice Soup
- Sausage and White Bean Soup
- White Bean and Kale Soup
- Creamy Chicken Broccoli Soup
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Beef Noodle Soup Recipe
Ingredients
- 2 lb beef roast, cut into 1-inch cubes
- Kosher salt and pepper, to taste
- 2 tsp Italian seasoning
- 1 tsp cayenne pepper
- 2 tbsp olive oil
- 3-4 cloves garlic, minced
- 1 lb button mushrooms, sliced
- 1 large onion, diced
- 2 large carrots, chopped
- 3 ribs celery, chopped
- 2 tbsp balsamic vinegar
- 10 cups beef broth
- 12 oz egg noodles or egg-free ribbons
- Optional: freshly chopped parsley, to garnish
Instructions
- Season the beef cubes with salt, pepper, Italian seasoning, and cayenne pepper.
- Heat the oil in a soup pot over medium heat. Working in 2 batches, sear the beef until golden on all sides. Set aside on a plate and cover to keep warm.
- In the same preheated pot, sauté the garlic and mushrooms for 5 minutes, stir in the onion, carrots, and celery, and continue to sauté for 5 more minutes.
- Return the beef to the pot. Add the balsamic and beef broth and bring the soup to a boil. Reduce the heat to low and simmer for about 1 hour, or until the beef is very tender.
- Add the noodles and cook for 6-8 minutes, then remove from heat. The noodles will continue to cook and absorb liquid so it's best to under cook them for a bit.
- Allow the soup to sit until warm, then ladle into bowls and garnish with parsley, if desired.
Notes
- In the refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
- In the freezer: Store in a freezer bag or freezer-safe container for 4-6 months. Thaw overnight in the fridge before reheating. It’s best to freeze soup before adding the noodles. Then, reheat on the stovetop and add uncooked noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy for a soup and amazing flavors!
So glad. Thank you