If you’re searching for the ultimate comfort food that wraps you in warmth and fills your kitchen with irresistible aromas, look no further than Beef Noodle Soup. This classic favorite features melt-in-your-mouth beef, tender noodles, and a savory broth brimming with vegetables and herbs. It’s the kind of dish that makes you instinctively reach for a second bowl, whether you’re feeding a hungry family on a chilly night or simply craving something soul-soothing and hearty. Let’s dive into what makes this soup a cozy classic you’ll want to make again and again.

Ingredients You’ll Need

Beef Noodle Soup is all about simple ingredients coming together in perfect harmony. Each element plays a starring role in building deep flavor, hearty texture, and beautiful color in every spoonful.

Olive oil: Essential for searing the beef and sautéing the vegetables, giving everything a lovely richness.
Beef stew meat or chuck roast: Choose well-marbled cubes for the most tender, flavorful bites after simmering.
Yellow onion: Diced onion adds sweetness and depth as it cooks down in the broth.
Garlic: Freshly minced garlic brings an aromatic kick that makes the broth irresistible.
Carrots: Sliced carrots add natural sweetness, color, and a soft, satisfying bite.
Celery: Celery’s subtle earthiness rounds out the classic soup base.
Beef broth: The key to a rich, savory soup that’s packed with flavor; use a good-quality broth for best results.
Soy sauce: Just a splash amplifies umami and brings a savory balance to the broth.
Dried thyme: This herb infuses the soup with a gentle, woodsy aroma.
Dried oregano: Oregano adds a subtle herbal note that complements the beef beautifully.
Black pepper: A pinch of pepper wakes up all the flavors in the pot.
Egg noodles or wide noodles: Choose your favorite for that classic chewy texture that soaks up all the delicious broth.
Chopped fresh parsley: A sprinkle at the end brightens the whole dish and adds a pop of color.

How to Make Beef Noodle Soup

Step 1: Brown the Beef

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and let them sear undisturbed for a couple of minutes on each side, turning to brown all surfaces. This step creates a deep, savory flavor foundation for your Beef Noodle Soup that you simply can’t achieve any other way. Once browned, remove the beef and set it aside for later.

Step 2: Sauté the Vegetables

In the same pot, toss in the diced onion, minced garlic, sliced carrots, and celery. Sauté everything together for about 4–5 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent. This not only builds more flavor but also helps the veggies cook evenly in the soup.

Step 3: Simmer with Broth and Seasonings

Return the browned beef to the pot along with any juices. Pour in the beef broth and add soy sauce, dried thyme, dried oregano, and black pepper. Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer for 45–60 minutes. This slow cooking time allows the beef to become fork-tender and the flavors to meld into a rich, savory broth.

Step 4: Add the Noodles

Once the beef is perfectly tender, stir in your egg noodles or wide noodles. Let them cook, uncovered, for 8–10 minutes or until they’re soft and chewy, having absorbed all that delicious broth. Taste the soup and adjust the seasoning if needed—sometimes a little extra soy sauce or black pepper does wonders.

Step 5: Finish and Garnish

Ladle the hot Beef Noodle Soup into bowls and finish with a generous sprinkle of fresh chopped parsley. The parsley adds a fresh, herby note and a beautiful finishing touch. Now, all that’s left to do is dig in and enjoy the fruits of your labor!

How to Serve Beef Noodle Soup

Garnishes

For a finishing touch, garnish your Beef Noodle Soup with plenty of chopped fresh parsley. If you’re feeling adventurous, a squeeze of lemon juice, a pinch of chili flakes, or even a swirl of sriracha can add a burst of freshness and a little kick. Thinly sliced green onions are also fantastic for a hint of sharpness and color.

Side Dishes

This soup is a meal all by itself, but it pairs wonderfully with a thick slice of crusty bread or a buttery dinner roll. A crisp green salad dressed with a tangy vinaigrette makes the perfect refreshing side and balances the soup’s richness beautifully. For something extra cozy, serve with a side of simple steamed greens or roasted vegetables.

Creative Ways to Present

For a fun twist, serve Beef Noodle Soup in deep mugs for a casual, hands-warming meal by the fire. Or, set up a DIY soup bar with toppings like extra herbs, spicy oils, and crunchy fried onions so everyone can customize their bowl. For family gatherings, ladle the soup into a big, dramatic serving tureen and let everyone help themselves—nothing brings people together like a shared pot of soup!

Make Ahead and Storage

Storing Leftovers

Beef Noodle Soup keeps beautifully in the fridge for up to four days. Let it cool completely before transferring to an airtight container. The flavors deepen overnight, making leftovers arguably even tastier the next day! Just know that the noodles will soak up some broth, so you may want to add a splash of extra stock when reheating.

Freezing

If you’d like to freeze your soup, it’s best to do so before adding the noodles. Freeze the beef and broth mixture in portions for up to three months, then thaw and bring to a simmer before adding fresh noodles. This keeps the noodles from getting mushy and ensures a perfect texture every time.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally. If the noodles have absorbed a lot of the broth, add extra beef stock or water until you reach your desired consistency. You can also reheat individual bowls in the microwave—just cover loosely to prevent splatters and stir halfway through.

FAQs

Can I use a different cut of beef?

Absolutely! Chuck roast or beef stew meat are classic choices because they become tender with simmering, but you can also use brisket, shank, or even leftover roast beef for a shortcut. Just adjust simmering time as needed for the cut you choose.

What kind of noodles work best in Beef Noodle Soup?

Egg noodles are traditional and soak up the broth beautifully, but any wide noodle or even pasta shapes like rotini or fusilli will work. Just remember to check the package directions for cooking time and add them toward the end so they don’t overcook.

Can I make Beef Noodle Soup in a slow cooker?

Yes! Brown the beef and sauté the vegetables first, then transfer everything except the noodles to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, adding the noodles in the last 20–30 minutes so they stay perfectly tender.

How can I make this soup gluten-free?

It’s easy to make a gluten-free version—simply use your favorite gluten-free noodle and a gluten-free soy sauce. Double-check your beef broth as well, since some brands include gluten-based additives.

What can I add for extra flavor?

For even richer flavor, try tossing in a bay leaf or a splash of Worcestershire sauce during simmering. A dash of hot sauce, a sprinkle of smoked paprika, or a handful of chopped fresh herbs at the end can also take your Beef Noodle Soup to new heights.

Final Thoughts

There’s nothing quite like the joy of sharing a steaming bowl of Beef Noodle Soup with loved ones. With its hearty ingredients and soul-warming broth, it’s sure to become a staple in your kitchen. Give it a try—you might just find yourself reaching for this recipe again and again!

Beef Noodle Soup Recipe

4.7 from 30 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty and comforting Beef Noodle Soup features tender chunks of beef simmered with fresh vegetables and aromatic herbs in a rich beef broth, served with egg noodles and garnished with fresh parsley. Perfect for a cozy meal, it’s easy to prepare and delivers a satisfying blend of flavors that warms you from the inside out.

Ingredients

Scale

Meat and Broth

1 pound beef stew meat or chuck roast (cut into 1-inch cubes)
8 cups beef broth

Vegetables and Aromatics

1 small yellow onion (diced)
3 cloves garlic (minced)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
1 tablespoon chopped fresh parsley (for garnish)

Seasonings and Others

1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
6 ounces egg noodles or wide noodles

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Instructions

Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook for 5 to 7 minutes, turning occasionally until all sides are evenly browned. Remove the browned beef from the pot and set aside.
Sauté Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
Simmer the Soup: Return the browned beef to the pot, then pour in the beef broth. Stir in the soy sauce, dried thyme, dried oregano, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 45 to 60 minutes until the beef is tender and the flavors meld together.
Cook the Noodles: Once the beef is tender, add the egg noodles to the soup. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the noodles are cooked through but still retain a slight bite.
Final Seasoning and Garnish: Taste the soup and adjust the seasoning with salt or additional soy sauce if needed. Ladle the soup into bowls and garnish each serving with chopped fresh parsley before serving.

Notes

For extra depth of flavor, add a splash of Worcestershire sauce or a bay leaf during the simmering step.
Leftovers store well and often taste even better the next day as flavors develop further.
Use leftover roast beef or other cooked beef cuts as a shortcut to reduce cook time.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course, Soup
Method: Stovetop
Cuisine: American