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.

Course soup main meal

Cuisine American

Keyword beef and noodle soup, beef noodle soup, beef noodle soup recipe, how do you make beef noodle soup, how to cook beef noodle soup, how to make beef noodle soup

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 555kcal

Author Beth Pierce

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