Beef Noodle Soup
on May 22, 2024, Updated Jun 27, 2024
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Juicy and tender beef, seasoned veggies, rich beef broth, and chewy egg noodles come together to create one of the ultimate comfort foods! Beef and noodle soup is easy to make and is great for busy weeknights.
Beef and noodle soup might seem like a lot of work, but in reality it only takes a few simple steps to throw this dish together and serve it up. This dish is the perfect combination of rich, hearty, flavorful, and filling ingredients! The mix of spices is used to enhance the natural flavors of the beef, veggies, and noodles which is apparent with every bite.
We like to use stew beef to cut down on our prep time, but feel free to grab a piece of steak and use that instead. This has quickly become a dish that is on repeat at my house, and I’m sure it will be a crowd favorite at yours too!
When serving beef and noodle soup, consider pairing it with sourdough bread, perfect for dipping into the rich broth and soaking up the delicious flavors. A light green salad with a tangy balsamic vinaigrette provides a refreshing contrast to the hearty soup. Additionally, roasted vegetables like carrots, broccoli, or Brussels sprouts add depth and variety to the meal, making it both satisfying and well-balanced.
Table of Contents
Why You’ll Love This Recipe
- It is a satisfying and filling soup, perfect for a cold day.
- Full of deep and rich flavors that create an amazing comfort meal.
- Can be stored in the fridge for the next few days.
- Has tender and juicy beef that will melt in your mouth.
Recipe Ingredients
- Stew Beef—For some nice, juicy meat in your soup!
- Beef Broth—The base of the soup.
- Celery—To give the soup added flavor and texture.
- Carrots—For a slight crunch and extra taste.
- Egg Noodles—A classic ingredient in this soup, to add more flavor.
- Olive Oil—To help brown the beef.
- Spices—Equal parts of black pepper, dried rosemary, salt, onion powder, and garlic powder.
See the recipe card for full information on ingredients and quantities.
How to Make Beef and Noodle Soup
Step #1. Gather the necessary ingredients and prepare the vegetables.
Step #2. Add your beef, spices, and oil to a large pot. Use a wooden spoon to stir the ingredients until the beef is evenly coated in spices. Cook until the beef is browned on all sides.
Step #3. Add the celery and carrots to the pot and continue cooking until the celery is tender.
Step #4. Pour the broth into the pot and boil the water. Add the noodles and simmer the soup. Cover the soup with a lid and allow it to cook.
Recipe FAQs
You will want to brown the beef slightly before adding it to your soup to allow it to start releasing deep, rich, and meaty flavors that will elevate the soup. Since the soup will be cooking for 20 minutes, it is not necessary to fully cook the beef so keep that in mind. It will finish cooking as the soup simmers and become nice and tender.
Yes! Broth and stock both involve simmering in water; however, broth uses the meat whereas stock uses the bones. Because of this, stock can have more protein than broth, and sometimes has extra flavor. In this recipe we will use broth, but feel free to swap it out for stock if you have some on hand.
Egg noodles are one of the signature ingredients in our beef noodle soup. Egg noodles differ from regular pasta in that they are heavily egg based which comes with a richer flavor and texture that matches this soup wonderfully. They are richer and chewier, which adds some depth to this soup. With that being said, you are more than welcome to use other noodles that you have on hand. We recommend using thicker noodles like fettuccine.
How to and Store Beef and Noodle Soup
This soup is hearty enough to serve on its own, but you can add a side of buttered bread or dinner rolls! You can also serve this soup as an appetizer or small side dish for practically any meal. If you have any leftover soup, allow it to completely cool before transferring it to an airtight container in the fridge for up to 5 days. Reheat a bowl of soup in the microwave covered with a paper towel or paper plate for 30 seconds. Stir the soup and continue reheating it in 20 second intervals as needed until it is warm.
Expert Tips
- Adding the veggies before the broth will give them time to cook first and helps ensure they come out tender after the soup is done simmering, especially with the carrots.
- The beef should naturally come apart as it cooks in the broth and becomes tender. If it does not, you might want to take it out and shred it or dice it, then place it back in.
- Covering the soup with the lid helps prevent moisture loss and get the veggies and beef as tender as possible.
- Some other veggies you can use in this soup include onion, kale, and bell peppers. You can also try adding diced russet potatoes for more flavor.
More Soup Recipes To Consider
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Slow Cooker Veggie Beef Soup
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Texas Chili Recipe
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Beef Noodle Soup
Ingredients
- 2 pounds stew beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- ½ tablespoon olive oil
- 1 ¼ cup diced celery
- 1 ¼ cup diced carrots
- 3 cups beef broth
- 8 ounces egg noodles, uncooked
Instructions
- Add your beef, spices, and oil to a large pot. Place the pot over medium-high heat and use a wooden spoon to stir the ingredients until the beef is evenly coated in spices. Cook the beef for about 5 minutes, or until it’s browned on all sides.
- Add the celery and carrots to the pot and continue cooking for an additional 7 minutes, or until the celery is tender.
- Pour the broth into the pot and bring the liquid to a boil. Once the broth is boiling, add the noodles and reduce the heat to a simmer.
- Cover the soup with a lid and allow it to simmer for 20 minutes.
- Serve and enjoy!
Notes
- Covering the soup with a lid helps prevent moisture loss and get the veggies and beef as tender as possible.
- Since the soup is going to continue cooking for 20 minutes, it is not necessary to fully cook the beef when browning it. It will finish cooking as the soup simmers.
- Other veggies you can use include onion, kale, and bell peppers. You can also add diced russet potatoes.
- Store your leftover soup in an airtight container in the fridge for up to 5 days.
- Reheat a bowl of soup in the microwave covered with a paper towel or paper plate for 30 seconds. Stir the soup and continue reheating it 20 seconds at a time as needed until it’s warm.
- Adding your veggies before the broth helps ensure they come out tender after the soup is done simmering, especially the carrots.
