How do I make beef noodle soup from scratch?

To make beef noodle soup, start by trimming excess fat from a chuck roast and cutting it into 1-inch cubes. Brown the beef in oil over high heat to develop flavor. Add beef broth, onion soup mix, garlic, rosemary, and thyme, then simmer covered for about an hour. Next, stir in mushrooms, celery, and carrots, cooking for an additional 20 minutes. Finally, add egg noodles and cook until tender, usually 5 to 10 minutes. This method yields a rich, hearty soup with tender beef and flavorful broth.

What is the best cut of beef to use for beef noodle soup?

Chuck roast is the preferred cut for beef noodle soup because it becomes tender when slow-cooked and adds rich flavor to the broth. Unlike packaged stew meat, chuck roast generally offers better quality and is similarly priced. Its marbling helps keep the meat moist during simmering, making your soup tastier and more satisfying.

Can I make beef noodle soup in a slow cooker?

Yes, beef noodle soup can easily be prepared in a slow cooker. Begin by searing the beef and sautéing onions on the stovetop. Transfer them to the slow cooker along with beef broth, onion soup mix, and garlic. Cook on low for 6 hours. Then add mushrooms, carrots, and celery and cook for another hour. Add uncooked noodles in the last hour so they become tender. This method allows hands-off cooking and deep flavor.

How should I store and reheat leftover beef noodle soup?

Store leftover beef noodle soup in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, warm it gently on the stove over medium heat or microwave in short intervals, stirring occasionally for even heating. To prevent noodles from becoming mushy, consider storing noodles separately or adding fresh noodles during reheating.

Is beef noodle soup freezer-friendly?

Beef noodle soup freezes well, but it’s best to freeze it without the noodles. Store the soup in airtight containers or freezer bags for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove. Add uncooked noodles during reheating and cook until tender to maintain a fresh texture. This approach prevents the noodles from becoming overly soft or mushy after freezing.

Beef Noodle Soup Recipe With Rich Broth And Tender Meat

Ingredients

Scale

2 to 3 pounds (approximately 900 to 1,360 grams) beef roast, preferably chuck roast

Salt and pepper to taste for seasoning the beef

2 tablespoons oil for searing the beef

8 cups (about 1.9 liters) low sodium beef broth as the soup base

1 envelope onion soup mix to add depth to the broth

½ teaspoon crushed dried rosemary for aromatic flavor

¼ teaspoon dried thyme to enhance the herbal notes

3 to 4 cloves minced garlic for a savory punch

1 10.5-ounce (approximately 298 grams) can mushroom soup to thicken and enrich the soup

2 large peeled and chopped carrots for added sweetness and texture

2 ribs chopped celery for a fresh crunch

24 ounces (around 680 grams) egg noodles to make the soup hearty

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Instructions

1- Begin by trimming excess fat from your beef roast and cutting it into 1-inch cubes for even cooking. Once prepped, heat the oil in a large pot over high heat and sear the seasoned beef until it’s browned on all sides, locking in those juicy flavors.

2- Next, add the beef broth, onion soup mix, garlic, rosemary, and thyme to the pot, then bring everything to a simmer. Let it cook covered for about an hour, allowing the beef to become tender and the flavors to meld. After that, stir in the mushroom soup, chopped celery, and carrots, and continue simmering for another 20 minutes until the vegetables are soft.

3-Cooking the Final Touch: Finally, add the egg noodles and cook for 5 to 10 minutes until they reach the perfect tender texture. Taste the soup and adjust seasonings as needed before serving hot. This method works well on the stovetop, but you can also adapt it for a slow cooker or Instant Pot for even more convenience.

Last Step:

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Notes

🥩 Trim excess fat from beef before cooking to reduce greasiness.
🍜 For best texture, add noodles just before serving or reheat with fresh noodles.
🕒 Use slow cooker or Instant Pot to simplify cooking and tenderize meat further.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooking time: 1 hour 30 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Simmering, searing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 849
Sugar: 2 g
Sodium: 5062 mg
Fat: 37 g
Saturated Fat: 15 g
Carbohydrates: 64 g
Fiber: 4 g
Protein: 65 g
Cholesterol: 164 mg