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
See the complete ingredients on the recipe card below.
- Butter: Salted or unsalted.
- Mushrooms: You can substitute cremini mushrooms 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 hodgepodge 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
This is a summary; for the full list of ingredients and instructions, see the recipe card below.
- Heat vegetable oil and melt butter in a Dutch oven or soup pot.
- Toss in the sliced mushrooms and cook. Add onions, celery, and carrots, then cook until soft.
- Reduce the heat and add the garlic. Spoon the veggie mixture into a bowl and set aside.
- Add more vegetable oil to the pot and add the beef chunks. Add the beef broth and spices. Bring the mixture to a boil, cover, and simmer for an hour.
- Add the egg noodles and cook. Spoon the veggies back into the soup pot and simmer.
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. This makes the whole dish look more visually appealing.
- Remember to remove the bay leaves, as they have sharp edges and could pose a choking hazard.
More Beef Soup Recipes
Beef Noodle Soup
A deliciously simple Beef Noodle Soup with succulent pieces of beef chuck roast, mushrooms, onions, carrots, and egg noodles in a perfectly seasoned broth. This soup is the ultimate in fall and winter comfort food.
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Servings: 6 servings
Calories: 555kcal
Ingredients
- 2½ 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 lbs 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 mushrooms and cook for about 2-3 minutes, until they start to brown.
- Add the onions, celery, and carrots, cooking until the onions and celery are softened and the carrots start 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. Add a little more vegetable oil to 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, 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
- If this is the case, pull out 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 it reaches your desired tenderness. This will keep the pasta from becoming mushy.
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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MKA
Would stew meat work for this soup?
Beth Pierce
Yes, you can.
Catalina
I made this soup for my family, and they couldn’t stop raving about it! The noodles, tender beef, and rich broth were a perfect combination. It felt like a warm hug in a bowl.
Beth Pierce
Thanks, Catalina! I am glad that you enjoyed it!
Michelle
I have a lot of chuck roast in the freezer to use up and wanted to do something other than pot roast! This beef and noodle soup was delicious, very comforting meal! Served with a loaf of crusty French bread.
Beth Pierce
Thanks, Michelle! I am so happy that you liked it. Sounds like the perfect meal.
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!