Beef Noodle Soup

This hearty Beef Noodle Soup Recipe is packed with veggies, noodles, and lots of protein to fill you up on a cold day.

Ladle of beef noodle soup.

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!

Recipe Ingredients

Ingredients for beef noodle soup.

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.

Chuck roast cut into 1-inch cubes that have been lightly salted and peppered.

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.

Beef roast cooking in a Dutch oven.

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.

Broth and spices added into a Dutch oven.

Step #5: Then add in the mushroom soup, celery and carrots and cook uncovered for another 20 minutes.

Vegetables added into the soup.

Step #6: Next, add in the egg noodles and let it cook uncovered for another 5-10 minutes until the noodles are tender.

Egg noodles being added into the soup.

Step #7: Finally serve and enjoy!

Dutch oven and bowl both filled with beef noodle soup.

FAQs

How do I add more liquid to my beef noodle soup?

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.

Can I add in additional spices into my beef noodle soup?

Of course! Some additional spices I would recommend would be fresh ginger or red chilies if you are wanting a little more spice.

Can I add in additional vegetables to my beef noodle soup?

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.

Bowl of beef noodle soup.

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This hearty Beef Noodle Soup Recipe is packed with veggies, noodles, and lots of protein to fill you up on a cold day.

Beef Noodle Soup Recipe

This hearty Beef Noodle Soup Recipe is packed with veggies, noodles, and lots of protein to fill you up on a cold day.
5 from 2 votes
Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 servings
Calories: 589kcal
Author: Linda
Print 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*
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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

*This soup is hearty and pasta-like so if you are wanting more of a broth-based soup and less of a noodle based soup I would recommend halving the noodles.
You can store any leftover soup in an airtight container in your fridge 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.

Nutrition

Serving: 1serving | Calories: 589kcal | Carbohydrates: 47g | Protein: 43g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 945mg | Potassium: 1547mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3464IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 5mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 5 stars
    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