Beef Noodle Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
849 kcal
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Course
Main Course
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Cuisine
American
Beef Noodle Soup
Description
The soup begins by trimming excess fat and cutting the beef roast into cubes, which are seasoned and seared to lock in flavor. Beef broth, onion soup mix, rosemary, thyme, and minced garlic are added to the pot to simmer and develop a rich broth over about an hour of cooking. Mushroom soup, carrots, and celery are introduced midway to add creaminess and vegetable sweetness.
Egg noodles are added near the end to cook until tender, absorbing some broth flavors. The option to include sautéed mushrooms adds earthiness. The soup balances savory beef with herbal notes and rich mushroom flavor. It can be served as a warming main dish with a good depth of flavor from the slow simmering and layered ingredients.
Practical adaptations include using a slow cooker or Instant Pot for convenience. The soup can be frozen before adding noodles for longer storage, making it easy to reheat and finish cooking later. Leftovers keep well refrigerated and reheat conveniently.
Ingredients
- 2-3 lb beef roast ,
- salt
- black pepper
- 2 Tablespoons neutral cooking oil generic cooking oil
- 8 cups beef broth low sodium
- 1 envelope onion soup mix , or homemade
- ½ teaspoon rosemary crushed, dried
- ¼ teaspoon thyme dried
- 3-4 cloves garlic , minced
- 10.5 oz can cream of mushroom soup , or homemade
- 2 large carrot peeled and chopped
- 2 ribs celery , chopped
- 24 oz egg noodles or homemade, good quality
- salt to taste
- black pepper to taste
- mushroom optional, sautéed
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.
Notes
- Use chuck roast instead of packaged stew meat for better quality and texture.
- For slow cooker preparation, sear the beef first, then cook on LOW for 6 hours before adding vegetables and cooking 1 more hour.
- In the Instant Pot, sear beef on sauté, then pressure cook with broth and seasonings for 45 minutes, finishing with noodles cooked on sauté.
- Freeze soup without noodles for up to 3 months; thaw overnight and cook noodles fresh before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 849 kcal
% 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.
User Reviews
Overall Rating
5
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