My beef noodle soup recipe is a marriage of hearty beef soup recipes and soul-warming chicken noodle soup!
Loaded with tender beef and perfectly cooked pasta, my beef noodle soup is the meal you reach for on chilly evenings. Everything about this dish is designed to warm you up, from the steamy broth to the cozy herbs, and your family can personalize each bowl with whatever toppings they like!
My beef noodle soup recipe is comfort food at its best! There are so many reasons to love this meal:
- Savory, rich flavor
- Easy to adapt to your family’s tastes
- One-pot clean up!
- Warms up cold nights
How To Make Beef Noodle Soup Recipe
I promise an easy to make, easy to clean beef noodle soup recipe, and I deliver!
Start by coating your beef in flour and browning in your heated stockpot. Move to a plate, and in the same pot, saute your onion, carrots, celery, and garlic, then add the beef back to the pot.
Pour in your broth and Better than Bouillon and the other herbal seasonings, and bring to a boil.
Simmer for about 1.5-2 hours, or until the beef is fall-apart tender! Then add your noodles and cook just until they’re done.
So easy, right?
My beef noodle soup recipe is a conundrum — the broth makes it taste decadent, but the veggies make it super healthy!
Lip-smacking flavor and good-for-you ingredients? Win-win!
Beef – I recommend using chuck roast for this recipe. Not only is it budget-friendly, but chuck roast gets tender and flavorful when simmered for a long time.
- If you’re pressed for time, your butcher may sell pre-cut stew meat cubes that cut down on prep time.
Better than Bouillon – You’ve likely heard me rave about this wonder ingredient before. Also called a soup base, Better than Bouillon allows you to make whatever quantity of stock you need just by adding a few teaspoons of the rich concentrate to water. Check out this handy conversion calculator if you’re using it in place of pre-made stock.
Egg Noodles – Egg noodles are the classic choice in hearty soups such as this recipe. If you have another type of short noodles on hand, those will work well too.
Fresh Herbs – When you use thyme stems and whole bay leaves, be sure to remove them before serving your soup. Otherwise, diners may have a crunchy surprise!
- If you only have dried thyme, use 1/3 the amount as the recipe calls for in fresh herbs. If you’re using powdered bay leaves, 1/8 teaspoon equals one whole leaf.
Tools to Make
You only need one good, strong tool to make this soup:
Having a soup pot is invaluable. The things you can make in them! Soups, stews, even canning — the possibilities really are endless. It’s a great kitchen investment!
How Long Can You Keep This In The Fridge?
Most leftovers, like this beef noodle soup recipe, are freshest when eaten within 3-4 days of cooking.
Can You Freeze This?
This beef noodle soup recipe is perfect for freezing. Consider making a double batch of beef noodle soup so you have plenty to freeze for snow days or busy weeknights.
Just omit the noodles, as they can get soggy when frozen. Add in freshly cooked noodles to your defrosted soup for the best flavor and texture.
Make Ahead Tips
If you meal prep on the weekends, simmer this soup while you prepare your other meals. Don’t add the noodles until the day you plan to serve the beef noodle soup recipe. It will be delicious later in the week when you’re ready to eat it.
The best way to serve this beef noodle soup is with plenty of crusty bread or crackers to soak up all that delicious broth!
Put out a spread of traditional soup toppings like shredded cheese, sour cream, and chopped green onions to really set your family on the path to a good night.
If you want to make this soup into a full-on filling meal, pair it with something equally beefy like my Thai beef salad for a nice crunch. Or serve this soup as the appetizer for my Mississippi pot roast!
Looking for more beef recipes to wow your family? These are some of my most tried and tested winners:
Beef Noodle Soup
- 1/4 cup all-purpose flour
- 2-4 tablespoons vegetable oil divided
- 2 1/2-3 pounds boneless beef chuck roast Trimmed and Cut Into 1/2 Inch Cubes
- 1 cup carrots Chopped
- 1 cup celery Chopped
- 1 cup yellow onion Chopped
- 4 large garlic cloves Minced
- 2 (32-Ounce) low sodium beef broth
- 1 tablespoon Better than Bouillon beef flavor
- 1 1/2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 2 sprigs thyme
- 2 cups dried egg noodles
- Sprinkle beef cubes with all-purpose flour and toss to coat evenly, shaking off excess.
- In a large stock pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat to a plate with a slotted spoon, and set aside.
- In the same pot, saute onion, carrots, celery, and garlic over medium-low heat, until soft, about 8 minutes. Add beef back to the pot. Pour in beef broth.
- Add Better than Bouillon, Italian seasoning, salt, pepper, bay leaves, and thyme and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender.
- Add noodles and simmer just until tender. Adjust seasoning as needed. Serve.
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