5.0 from 651 votes
Beef Noodle Soup
I can't think of anything more comforting, warm and hearty than this delicious Beef Noodle Soup made with egg noodles, vegetables, and slow cooked tender bites of beef.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6
Calories: 849 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2-3 lb beef roast ,
- salt and pepper
- 2 Tablespoons oil
- 8 cups low sodium beef broth
- 1 envelope onion soup mix , or homemade
- ½ teaspoon crushed dried rosemary
- ¼ teaspoon dried thyme
- 3-4 cloves garlic , minced
- 10.5 oz can cream of mushroom soup , or homemade
- 2 large carrots , peeled and chopped
- 2 ribs celery , chopped
- 24 oz good quality egg noodles or homemade
- salt and pepper , to taste
- Sautéed mushrooms , optional*
Instructions
- Trim any large fat pieces from the roast and cut into 1 inch cubes.
- Add oil to a large pot or dutch oven over high heat. Season beef on all sides with salt and pepper.
- Once oil is hot, add beef to the pot and sear on all sides.
- Stir in beef broth, onion soup mix, rosemary, thyme, and garlic cloves. Bring mixture to a boil, then reduce heat to low, cover and cook for 1 hour.
- Add mushroom soup, celery and carrots and cook for another 20 minutes. Add egg noodles and cook for 5-10, minutes, until tender. Stir in sautéed mushrooms before serving, if desired.
- Leftover soup will keep in the refrigerator for 3-4 days.
Cup of Yum
Notes
- Beef: I recommend a chuck roast over packaged “stew meat”, because stew meat is usually a combination of different trimmings from leftover steaks and roasts. The chuck roast is around the same price and the quality will be better.
- Slow Cooker Beef Noodle Soup: Sear beef in a pot as directed. Add to slow cooker along with beef broth, onion soup mix, and garlic cloves. Cover and cook for 6 hours on LOW. Add mushroom soup, carrots and celery and continue to cook on LOW for 1 hour. Taste broth and season with salt and pepper or additional spices, to taste. Add uncooked noodles and cook for an additional hour on LOW, or until noodles are tender.
- Instant Pot Beef Soup: Set Instant Pot to sauté. Add oil and once hot, sear beef on all sides. Turn pot off. Stir in mushroom soup, carrots, celery, beef broth, onion soup mix, and garlic cloves. Secure lid, turn valve to sealed and pressure cook for 45 minutes with a natural pressure release. Turn pot to sauté setting and stir in noodles. Cook until noodles are tender, about 5-10 minutes.
- Freezing Instructions: Make the soup up until adding the noodles. Freeze without the noodles for up to 3 months. Thaw overnight in the refrigerator then reheat on the stovetop and add uncooked noodles.
Nutrition Information
Calories
849kcal
(42%)
Carbohydrates
64g
(21%)
Protein
65g
(130%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
5062mg
(211%)
Potassium
2024mg
(58%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
4116IU
(82%)
Vitamin C
3mg
(3%)
Calcium
87mg
(9%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 849
% Daily Value*
| Calories | 849kcal | 42% |
| Carbohydrates | 64g | 21% |
| Protein | 65g | 130% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 5062mg | 211% |
| Potassium | 2024mg | 43% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4116IU | 82% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.