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 Noodle Soup
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
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Christa
This is the ultimate comfort food—a dish that simmers slowly, building layers of flavor that warm you from the inside out. It’s the kind of meal that turns a simple dinner into a moment of pure culinary comfort.
SusanH
Would it be acceptable to add a cornstarch slurry at near the end to thicken the soup? Thank you!
Beth Pierce
Yes, you sure can!
Cassie
Hi! Not sure if this question has been asked (there are a lot of comments), but we aren’t big mushroom fans so you think that I could finely chop the mushrooms and it would still taste as good? Thank you in advance. This recipe sound delish!!!!
Beth Pierce
I think that would work great, Cassie! Enjoy!
Terry
Can this recipe be made in a slow cooker?
Beth Pierce
Yes, but you need to do steps 1-3 in a skillet or pot before transferring to a crock pot.
Jeremy
I’ve made this soup numerous times, it’s AWESOME, I don’t like beef stew but this is the best soup
Beth Pierce
Thanks, Jeremy! I am glad that you like it!
Kathleen
This is my kind of soup. Hearty, comforting and full of great flavor.
Beth Pierce
Thanks, Kathleen! So glad that you liked the soup!
TAYLER ROSS
I made this soup for dinner last night and my family devoured it! It was just the comfort food we needed on a chilly night!
Kushigalu
Love how flavorful and delicious this soup recipe is. Thanks for sharing.
Suja md
I just love this and its was a big hit with everyone. And this was such a pleasing experience!
Dana Sandonato
Now THIS is a hearty soup! So flavorful, too!
Lavanda Michelle
This was so delicious, perfect for this unbelievably cold winter. I love to make this for my family. Thanks for sharing!
Kira
This was so yummy, what a hearty dish for this time of year 🙂
Debi H
You list celery in the ingredients list but nowhere in the instructions is celery mentioned. Please advise Thanks!
Beth Pierce
Thanks for the heads up, Debi! It is corrected.
Tammy
This was so comforting and delicious! It was a fabulous winter meal for the whole family!
Rhian Westbury
We’ve been using our instant pot a lot more recently and this looks like a great one for in there. Really warming and hearty
jupiter hadley
I have had chicken noodle soup, but never beef noodle soup until now! It is delicious, and we love it. Thanks for sharing the recipe!