Beef Noodle Soup
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By Alyssa Rivers
on Jan 25, 2024, Updated Nov 13, 2024 |
Warm and comforting Beef Noodle Soup is a delicious spin-off of classic chicken noodle soup. A combination of tender beef, vegetables, and egg noodles is simmered in a savory broth for the best one-pot winter meal!
Reasons You’ll Love This Recipe
- Easy to Make: You can have this ready in just 45 minutes. Just gran your roast and some kitchen staples; it will be ready in no time!
- Healthy: This soup offers protein carbs and a hearty dose of vegetables. Your kids will love the flavor, and you will love feeding them something well-balanced and nutritious.
- Comfort Food: A piping hot soup to enjoy when it’s cold outside is the best! We have a variety of incredible soup recipes that you’re sure to love! Try this Classic Italian Wedding Soup, Vegetable Detox Soup, or this Easy Cauliflower Soup.
Beef Noodle Soup Ingredients Needed
This beef noodle soup recipe is made with a handful of simple ingredients, yet they come together for pure comfort in a bowl! Find the measurements below in the recipe card.
- Olive Oil: For cooking the beef and vegetables.
- Chuck Roast: You’ll need a 1-pound chuck roast.
- Salt & Pepper: Enhances the overall flavor of the soup.
- Yellow Onion: Yellow onions will add delicious savory flavor but are mellow enough not to overpower the dish.
- Carrots: For maximum flavor, use large carrots rather than baby carrots.
- Celery: Slice the celery as small or large as you’d like to add extra texture.
- Garlic: A must in soup for savory flavor and aromatics!
- Beef Broth: Adjusts the consistency of the soup and also adds flavor.
- Fresh Herbs: Fresh thyme and fresh rosemary add complexity to the recipe.
- Egg Noodles: 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
Beef noodle soup is one of the best recipes for chilly days because it’s warm, cozy, and easy to make! We love it served with a good crusty bread for dipping. Here’s how to make it:
- Cook the beef: Heat the olive oil in a large, heavy bottom pot over medium-high heat. Add the cubed beef, salt and pepper to the pot and stir to coat the beef in the salt and pepper.
- Sauté the veggies: Add the onion, carrots, and celery stalks to the pot and sauté with the beef until all the beef has cooked and the onions are transparent. Add in the garlic and sauté another minute, just until it becomes fragrant.
- Simmer: To the pot, add the beef broth, thyme, and rosemary, and bring everything to a rolling boil. Add the noodles to the pot and reduce the heat to medium. Cover and cook until the noodles are al dente.
- Serve: Add the parsley to the soup and serve with additional salt and pepper to taste!
Tips and Serving Suggestions
Whether you want to change up this beef noodle soup recipe or need some serving ideas, we’ve got you covered!
- Meat to Use: I used chuck roast for this recipe, but you can use any cut of beef meant for stewing. Beef shank, beef stew meat, beef chuck.
- Dried Herbs: You can use dried herbs in place of fresh ones. Use one teaspoon dried thyme and 1/2 teaspoon dried rosemary leaves.
- Noodles: To change things up, try another type of noodles like tortellini, bowtie pasta, small shell pasta, or even spaghetti noodles, which would be great.
- Vegetables: To add even more nutrients, mix in baby spinach leaves, green beans, peas, zucchini, corn, or even potatoes. However, be aware that different veggies will have different cooking times.
- Serve With: All you need to complete this meal is some crackers or crusty bread like sourdough or French bread. You could even serve it in a bread bowl.
Storing Leftover Beef Noodle Soup
Here’s how to store your beef noodle soup so you can enjoy it for an incredible lunch throughout the week! It tastes even better the next day!
- In the Refrigerator: Store in an airtight container for up to 4 days.
- In the Freezer: Store in a freezer bag for 4-6 months. Thaw overnight in the fridge before reheating.
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Heat the olive oil in a large heavy bottom pot over medium high heat. Add the cubed beef, salt and pepper to the pot and stir to coat the beef in the salt and pepper.
Add the onion, carrots, and celery stalks to the pot and saute with the beef until the beef has cooked and the onions are transparent. Add in the garlic and saute another minute, just until it becomes fragrant.
To the pot add the beef broth, thyme, and rosemary and bring everything to a rolling boil. Add the noodles to the pot and reduce the heat to medium. Cover and cook until the noodles are al dente.
Add the parsley to the soup and serve with additional salt and pepper to taste!
Serving: 1servingCalories: 319kcalCarbohydrates: 35gProtein: 20gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 75mgSodium: 1262mgPotassium: 562mgFiber: 3gSugar: 3gVitamin A: 5265IUVitamin C: 6mgCalcium: 61mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.