Beef Noodle Soup

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!

If you love rich beefy soups, I hope you’ll try my vegetable beef soup, beef barley soup, cheeseburger soup, and hamburger soup next!

Let’s make this soup!

What I Love About This Recipe

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

Beef Noodle Soup Ingredients

• Flour: I use all-purpose flour.
• Oil: Any neutral-flavored vegetable oil.
• 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.
• Carrots: Add natural sweetness.
• Celery: Add natural saltiness.
• Onion: Yellow onion.
• Garlic: I only use fresh garlic, never the stuff minced from the jar.
• Broth: Low-sodium beef broth.
• 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.
• Italian Seasoning:
• Bay Leaves: Remove before serving soup.
• Thyme: I like fresh thyme in this soup.
• 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.

How To Make Beef Noodle Soup Recipe

1. Sprinkle beef cubes with all-purpose flour and toss to coat.
2. Brown the beef in batches. Set aside.
3. Sauté onion, carrots, celery, and garlic.
4. Add beef back to the pot.
5. Pour in beef broth.
6. Add Better than Bouillon, Italian seasoning, salt, pepper, bay leaves, and thyme, and bring to a boil. Cook until the beef is tender.
7. Add noodles and simmer just until tender.
8. Adjust seasoning as needed. Serve.

***See the full instructions below.

Storing + Freezing + Make-Ahead

• 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 it in freshly cooked noodles to your defrosted soup for the best flavor and texture.
  • In general, soups and stews can be frozen for up to 2-3 months.
• 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.
• Food Safety: If you’d like more info on food safety check out this link. ( I use chicken noodle soup as the reference.)

Serving Recommendations

The best way to serve this beef noodle soup is with some delicious dunkables like my butter swim biscuits, Bisquick biscuits, or cathead biscuits. We also love it with homemade crescent rolls, Olive Garden breadsticks, or a side of my amazing garlic bread (promise it’s outta this world!!).

Add a nice crunchy salad like my KFC coleslaw, strawberry spinach salad, or my fully loaded Mediterranean salad to complete the meal!!

More Beefy Soups and Stew

• Goulash Soup
• Busy Day Soup
• Taco Soup
• Crockpot Stuffed Pepper Soup
• Beef Tomato Macaroni Soup
• Steak Chili
• Guinness Beef Stew
• Shipwreck Stew

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Save Recipe!

Print Recipe Pin Recipe

Beef Noodle Soup

Fall-apart beef, rich broth, tender veggies, and noodles come together in my Beef Noodle Soup! Cold nights have met their match with this warming dinner.

Prep Time35 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 35 minutes mins

Servings: 4 servings

Author: Kathleen

Ingredients

• ▢ 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) cartons 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

US Customary - Metric

Instructions

• Sprinkle beef cubes (2 1/2-3 pounds) with all-purpose flour (1/4 cup) 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 the 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 (1 cup), carrots (1 cup), celery (1 cup), and garlic (4 large) over medium-low heat, until soft, about 8 minutes. Add beef back to the pot. Pour in beef broth (2 cartons). 
  
• Add Better than Bouillon (1 tablespoon), Italian seasoning (1 1/2 teaspoons), salt (2 teaspoons), pepper (1/2 teaspoon), bay leaves (2), and thyme (2 sprigs), 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 (2 cups) and simmer just until tender. Adjust seasoning as needed. Serve.
  

Fans Also Made:

• 
  Beef and Noodles
• 
  Chicken Noodle Soup
• 
  Hamburger Stew
• 
  Slow Cooker Beef Stew

RATE THIS RECIPE

Save Recipe!

Nutrition

Serving: 1/4 of the recipe | Calories: 750kcal | Carbohydrates: 31g | Protein: 64g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 211mg | Sodium: 3531mg | Potassium: 1235mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5535IU | Vitamin C: 7.3mg | Calcium: 102mg | Iron: 7.3mg

DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

On your phone? Check the web story here.

Pin

Share

Email

25K Shares