Beef Noodle Soup

This Beef Noodle Soup Recipe combines tender chunks of beef, white button mushrooms, onion, celery, carrots, and egg noodles, all simmered to tasty perfection.

The broth is the perfect blend of flavors with salt, fresh ground black pepper, and a few common dried herbs like marjoram, thyme, and rosemary. Enjoy this tasty soup with crusty baguettes and soft, sweet, creamy butter. If you like this soup, try beef vegetable soup, beef barley soup, and lasagna soup.

Ingredient Notes and Substitutions

• Butter: salted or unsalted
• Mushrooms: Cremini mushrooms can be substituted for white button mushrooms.
• Chuck roast: For optimal taste, I like to use chuck roast for this recipe. Trim it up and cut it into bite-size pieces. You can also purchase pre-cut beef stew meat. It might be a chuck roast or a hodge podge of pieces and ends from different cuts. 
• Beef broth: preferably low-sodium
• Seasonings: dried marjoram or oregano, dried thyme and rosemary, bay leaves, and fresh parsley, thyme, or rosemary.

How to make Beef Noodle Soup

Start by heating a little vegetable oil and melting a little butter in a large Dutch oven or soup pot over medium heat. Then add the sliced mushroom, cooking for about 2-3 minutes or until just starting to brown.

Add the onions, celery, and carrots, and cook until the onions and celery are soft and the carrots start to soften. Reduce the heat to low and add the garlic, cooking for one minute while stirring. Spoon the veggie mixture into a bowl and then cover the bowl loosely with a paper towel.

Sprinkle the beef with kosher salt and fresh ground black pepper. Add more vegetable oil to the pot and add the beef chunks. Then, cook until browned on both sides. Add the beef broth, marjoram, thyme, rosemary, and bay leaves. Bring the mixture to a boil, cover, and simmer for about one hour or until the beef is fork-tender.

Then, add the egg noodles and cook for about 5 minutes. Spoon the veggies you put into the bowl back into the soup pot and continue simmering for another 5-7 minutes, or until the egg noodles are cooked and the carrots are fork-tender. Remove the bay leaves and garnish with fresh chopped parsley, thyme, or rosemary. For best results, serve promptly.

Preparation Tips

• Cut your veggies into small pieces to get variety in every spoonful.
• Peel the carrots so that the beautiful orange color bursts through. It makes the whole dish look more aesthetically pleasing.
• Remember to remove the bay leaves, as they have sharp edges and could pose a choking hazard.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
• This soup can be frozen for up to 3 months in a heavy-duty freezer zipper bag or sturdy freezer container. See the notes below about freezing this soup.

Store and Freeze

Almost everyone has some leftover soup! After all, it is a big pot. Perhaps you know that you are going to save some of this soup in the refrigerator for a few days from now. Or you know you are going to freeze some of it.

If this is the case, pull the amount of soup you will refrigerate or freeze before adding the pasta. When you go to reheat the soup, bring it to a boil, then quickly reduce it to a simmer. Add the pasta and cook until desired tenderness. This will keep the pasta from becoming mushy.

More Beef Soup Recipes

Beef Vegetable Soup

Hamburger Vegetable Soup

Cheeseburger Soup

Italian Wedding Soup

Turkey Soup

Beef Noodle Soup

A deliciously simple Beef Noodle soup with succulent pieces of beef chuck roast, mushroom, onions, carrot, and egg noodles in a perfectly seasoned broth.   This soup is the ultimate in fall and winter comfort food.

5 from 17 votes

Print Pin Rate

Course: soup main meal

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 6 serving

Calories: 555kcal

Author: Beth Pierce

Ingredients

• 2 ½ tablespoons vegetable oil
• 1 tablespoon butter
• 8 ounces white button mushrooms sliced
• 1 medium yellow onion chopped
• 2 ribs celery chopped
• 3 large carrots peeled and chopped
• 3 cloves garlic minced
• 2-3 lb beef chuck roast trimmed and cut into bite-size pieces
• Kosher salt and fresh ground black pepper
• 8 cups low sodium beef broth
• 1 teaspoon dried marjoram or oregano
• ½ teaspoon dried thyme
• ½ teaspoon crushed rosemary
• 2 bay leaves
• 8 ounces wide egg noodles
• Chopped fresh parsley thyme, or rosemary

Instructions

• Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large Dutch oven or large soup pot over medium heat. Add the sliced mushroom, cooking for about 2-3 minutes or until just starting to brown.
• Add the onions, celery, and carrots cooking until the onions and celery are soft and the carrots are starting to soften. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring. Spoon the veggie mixture into a bowl and then cover the bowl with a loose paper towel.
• Sprinkle the beef with kosher salt and fresh ground black pepper. Heat a little more vegetable oil in the pot and add the beef chunks. Cook until browned on both sides. Add the beef broth, marjoram, thyme, rosemary, and bay leaves. Bring the mixture to a boil and then cover and simmer for about 1 hour or until the beef is fork tender.
• Add the egg noodles and cook for about 5 minutes. Spoon the veggies that you put into the bowl back into the soup pot and continue simmering for another 5-7 minutes or until the egg noodles and carrots are fork-tender.
• Remove the bay leaves and garnish with fresh chopped parsley, thyme, or rosemary. For best results, serve promptly.

Notes

• Cut your veggies into small pieces to get variety in every spoonful.
• Peel the carrots so that the beautiful orange color bursts through. It makes the whole dish look more aesthetically pleasing.
• Remember to remove the bay leaves, which have sharp edges and could pose a choking hazard.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
• This soup can be frozen for up to 3 months in a heavy-duty zipper bag or sturdy freezer container. See the notes below about freezing it.

Nutrition

Calories: 555kcal | Carbohydrates: 95g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1267mg | Potassium: 1118mg | Fiber: 4g | Sugar: 41g | Vitamin A: 5398IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 4mg

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