Beef Noodle Soup

by Sabrina Snyder

Published on

17 Comments

5 from 3 votes
8 Servings
Prep Time 12 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 27 minutes
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Beef Noodle Soup is the perfect hearty meal to warm you up. With veggies, seasoned chuck roast and egg noodles, it’s a guaranteed hit with the whole family. 

This is the perfect Soup Recipe to try the next time you’re feeling under the weather. It has similar nutritious ingredients to Chicken Noodle Soup, but making it with beef puts a nice twist on a classic. 

Beef Noodle Soup in pot

BEEF NOODLE SOUP

There’s nothing quite like a bowl of piping hot soup. It’s nostalgic, flavorful, and a great way to get a lot of important nutrients in your diet. There’s a reason so many people eat soup when they’re feeling sick. The vegetables and meat give you the necessary protein and vitamins to start feeling stronger, but they’re prepared in a gentle broth that’s easy on your stomach and soothing to your throat. Plus this meal is made in one-pot in just a few simple steps, so it should be easy enough to make even if you’re feeling unwell. 

So the next time you want a nourishing soup but are feeling burnt out on chicken noodle, prepare some chuck roast and noodles for a dish that’s just as satisfying but brings some new flavor to the table. 

Make this Beef Noodle Soup for a comforting weeknight meal. It’s an especially great recipe to serve with freshly baked Dinner Rolls. Dip the bread in the flavorful broth to soak up every delicious drop. Plus, having a simple side dish like rolls will make the soup a more filling meal. 

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HOW TO MAKE EASY BEEF NOODLE SOUP

  • Sear: Start by adding some oil to a pot over high heat. Cut the chuck roast into bite-sized chunks, and season it with salt and pepper before adding it to the pot. Sear the beef on all sides. This should only take about 8-10 minutes. Add in the onions along with the beef and cook them for 4-5 minutes until they’re translucent. The onions will bring out a lot of flavor in the beef. 
  • Broth: Add in your beef broth and thyme. Keep the pot over high heat, until it comes to a boil, then lower the heat. 
  • Cook: Continue to cook uncovered over low heat for about an hour. You’ll want to check on it from time to time, but for the most part you can leave it to simmer on its own. After an hour add in the egg noodles, celery, and carrots. Stir and continue to cook until the noodles are tender. 
  • Serve: Serve piping hot bowls of Beef Noodle Soup directly. 

Beef Noodle Soup serving in ladle

VARIATIONS ON BEEF NOODLE SOUP

  • Meat: You can prepare the same recipe with different kinds of meat like chicken, turkey, or pork. You could even make it with tofu if you want a vegetarian soup. Change the broth you use to better suit the kind of meat you’re cooking with. 
  • Vegetables: Beef Noodle Soup is a great way to add some healthy ingredients to your diet. Because the vegetables cook with the other ingredients and soak up the flavor of the broth, it’s also a great way to get picky eaters to enjoy their veggies. Try adding in some kale, diced tomatoes, corn kernels, or diced zucchini. 

INSTANT POT BEEF NOODLE SOUP

  • Set your instant pot to saute mode. 
  • Add in some vegetable oil and sear the beef on all sides. Depending on the size of your instant pot, you may need to do this in batches. 
  • Put in the onions and cook until translucent. 
  • Add the broth, celery, and carrots to the instant pot and pressure cook for 20 minutes.
  • Quick-release the pressure and add in the uncooked pasta. 
  • Leave to sit on saute mode with the pressure cooker off for 5-10 minutes until the pasta is tender. Serve Beef Noodle Soup while warm. 

MORE EASY COMFORT FOOD DISHES

HOW TO STORE BEEF NOODLE SOUP

  • Serve: Don’t leave Beef Noodle Soup at room temperature for more than 2 hours.
  • Store: Let the soup cool, then put it in an airtight container to store in the fridge. It will keep well for 3-4 days. 
  • Freeze: You can freeze Beef Noodle Soup if you leave the noodles out. Cook the soup according to the recipe up until adding the pasta. Store it in the freezer for up to 3 months. Let it thaw in the fridge, then reheat it, and cook the pasta before serving. 

Beef Noodle Soup in pot

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Dinner, then Dessert

Beef Noodle Soup

Beef Noodle Soup is the perfect hearty meal to warm you up. With veggies, seasoned chuck roast and egg noodles, it's a guaranteed hit with the whole family. 
Yield 8 Servings
Prep Time 12 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 27 minutes
Course Soup
Cuisine American
Author Sabrina Snyder
Beef Noodle Soup serving in ladle
PrintRate

Ingredients
 

  • 1 tablespoon vegetable oil
  • 2 pounds beef stew meat , or cut up chuck roast
  • 1 tablespoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 yellow onion , chopped
  • 8 cups beef broth
  • 2 teaspoons dried thyme
  • 3 stalks celery , sliced
  • 2 carrots , sliced
  • 8 ounces egg noodles , dried

Instructions

  • Add oil to a large pot or dutch oven on high heat.
  • Season beef with salt and pepper.
  • Add to the pot and sear on all sides, about 8-10 minutes.
  • Add in the onions and cook for 4-5 minutes, until translucent.
  • Add in beef broth and thyme and bring to a boil, then reduce to low heat.
  • Cook, uncovered, for 1 hour.
  • Add in the egg noodles, celery and carrots, stir well and cook for 15 minutes until pasta is tender.
  • Serve immediately (the noodles will continue to absorb the soup as it sits).

Nutrition

Calories: 315kcal | Carbohydrates: 24g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1858mg | Potassium: 693mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2642IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 4mg

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Beef Noodle Soup collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. I have become the chief cook and bottle washer since my wife has developed Alzheimers and this looks to be easy as well as very good. I’m making it tomorrow for lunch.

    Reply

  4. This was excellent, however I did have to add 2 more cups of broth just to eat it right away and 2 more to eat the leftovers the following day (& I had cut everything in the original recipe in half). In other words, I ended up using 8 cups of beef broth & half of everything else. It still came out very thick & hearty! FYI…I’ve discovered Kitchen Accomplice Broth Concentrate, which comes in both beef & chicken…great product!

    Reply

  5. Do you need to add in the 8 cups of beef broth or is there some sort of substitute that I can use 🙂

    Reply

    1. It’ll give you the most flavor. I use a product called Better than Bouillon which is more cost effective, but I wouldn’t swap the broth for plain water, you will be disappointed in the flavor. I linked to it on Amazon for you to read about it. I buy it from Costco for less/larger size.

      Reply

  7. As the days are getting more and more chilly (boo Ohio!) I’ve been on the lookout for some more comfort food recipes to add to my rotation. This for sure makes the list! Can’t wait to share it with my family!

    Reply

  8. Beef noodle soup is horribly underrated. But I personally prefer it over the classic chicken noodle soup. This recipe is fantastic! Great flavor, good and hearty and warm!

    Reply

  9. This is a really a home-style, comforting recipe. We’ll add it to our cooking list and let you know how it turns out. Glad that you posted a brothy, vegetable beef soup. Thanks.

    Reply