Beef Noodle Soup is the perfect easy and hearty meal to warm you up. With veggies, seasoned chuck roast and noodles, it’s a guaranteed hit!
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.
Sabrina’s 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. You can also try my Pumpkin Soup for another recipe to get you through cold and flu season.
Recipe Card
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
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Table of contents
Chef’s Note:
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.
How to Store
- 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 this 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.
Instant Pot
- 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 sauté mode with the pressure cooker off for 5-10 minutes until the pasta is tender. Serve the soup while warm.
Variations
- 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 protein 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.
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Photos used in previous versions of the post.
Tooo salty for my taste. Going to add a potatoes or mushrooms to get rid of some of it
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.
Glad to hear it, George.
Can you use can carrots
Sure!
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!
I had similar experience. Cutting everything in half made it much too thick.
Do you need to add in the 8 cups of beef broth or is there some sort of substitute that I can use 🙂
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.
This looks amazing! I can’t wait to make this! My family is going to love this recipe!
Enjoy!
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!
This one is sure to warm you up!
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!
Agreed! Thanks for the 5 stars, Betsy.
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.
You’re welcome!