This hearty Beef Noodle Soup Recipe is packed with veggies, noodles, and lots of protein to fill you up on a cold day.
You are going to love this twist on an everyday classic. This beef noodle soup is full of flavor. It’s hearty and is the perfect dish on a cold day or even when you are feeling under the weather just like my Santa Fe Soup!
Table of Contents
Recipe Ingredients
Beef Roast – Also known as chuck roast, this cut of meat is delicious tender beef, perfect for this recipe.
Cream of Mushroom Soup – To add a creamy element into this delectable soup.
For a full list of ingredients and amounts see the recipe card below.
How to Make Beef Noodle Soup
Step #1: Trim the fat from the roast and cut it into 1 inch cubes. Then lightly salt and pepper the beef.
Step #2: In a large pot or Dutch oven over high heat on your stovetop, add in the 2 Tablespoons of olive oil.
Step #3: Once the oil is hot, add in the beef slices, and sear on all sides.
Step #4: Next, pour in the beef broth, onion soup mix, rosemary, thyme, and garlic. Bring the mixture to a boil then reduce to a simmer, cover, and cook for 1 hour.
Step #5: Then add in the mushroom soup, celery and carrots and cook uncovered for another 20 minutes.
Step #6: Next, add in the egg noodles and let it cook uncovered for another 5-10 minutes until the noodles are tender.
Step #7: Finally serve and enjoy!
FAQs
This soup is hearty so if you are wanting more of a broth-based soup and less of a noodle based soup I would recommend halving the noodles.
Of course! Some additional spices I would recommend would be fresh ginger or red chilies if you are wanting a little more spice.
Yes! If you are wanting to add in some additional veggies I would recommend peas, green beans, or mushrooms.
Storage Information
You can store any leftover soup in an airtight container in your refrigerator for 2-3 days. Since this recipe uses egg noodles, I would not recommend freezing this dish.
To reheat you can do so on your stovetop over medium-high heat, or in your microwave until everything has warmed through. When reheating since the egg noodles will have soaked up a lot of the liquid you can add in additional water or beef broth to make the leftovers more like a soup and less like a pasta.
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Beef Noodle Soup Recipe
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Ingredients
- 2-3 lbs beef roast
- salt and black pepper to taste
- 2 Tbsp olive oil
- 8 cups low sodium beef broth
- 1 pkg onion soup mix - I use the Lipton one
- 1/2 tsp crushed dried rosemary
- 1/4 tsp dried thyme
- 3 cloves garlic - minced
- 1 can low sodium cream of mushroom soup
- 2 large carrots - peeled and diced
- 2 ribs celery - diced
- 12 oz egg noodles*
Instructions
- Trim the fat from the roast and cut it into 1-inch cubes. Then lightly salt and pepper the beef.
- In a large pot or Dutch oven over high heat add in the olive oil.
- Once the oil is hot, add in the beef and sear on all sides.
- Next, stir in the beef broth, onion soup mix, rosemary, thyme, and garlic. Bring the mixture to a boil then reduce to a simmer, cover, and cook for 1 hour.
- Then add in the mushroom soup, celery and carrots and cook uncovered for another 20 minutes.
- Next, add in the egg noodles and let it cook uncovered for another 5-10 minutes until the noodles are tender.
- Finally serve and enjoy!
VIDEO
NOTES
Nutrition
Your recipe is nearly identical to mine (I feel redeemed!! lol). I do 2 things differently: First, I don’t use cream/mushroom soup because of a mushroom allergy. Instead, I shake flour and water and whisk in while it’s simmering to thicken the soup and make it a bit “creamier.” Second, I always leave the noodles on the side. My Keto folks can enjoy without, and leftovers never get opened to discover grossly-swollen noodles that have absorbed all of the liquid! I pack up leftovers for lunches, and top each container with a little Ziploc of cooked noodles to add after they’ve reheated. Is there anything better than a pot of homemade soup on a chili winter evening? I sure don’t think so! And that little bit of thyme and rosemary just pops the beef broth. It’s absolutely delicious!! Thanks for posting!! ~Chrissie