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Beef and Noodle Soup

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Packed with flavor, this beef noodle soup recipe is the ultimate comfort food. It’s hearty, savory, and full of tender beef and vegetables. The slow-simmered broth soaks into every bite of noodles and beef.

Beef Noodle Soup Recipe

Whether you’re starting with fresh beef or using up leftovers from a roast, this soup turns it into something special. Fresh beef creates a deep, rich flavor as it simmers, while leftover beef makes it a quick and easy dinner recipe for busy workdays.

Best Beef To Use In This Soup

If you’ve got leftover roast beef, steak, or even pot roast, this recipe is a great way to give it new life. But if you’re starting fresh, cubed chuck roast or stew meat is ideal for its marbling and tenderness after simmering.

Ingredients

This beef noodle soup is both flavorful and flexible. Each ingredient plays a role, but you can easily swap or add based on what’s in your kitchen.

  • Beef: Leftover roast beef, steak, or fresh chuck roast cut into cubes.
  • Beef Broth: Store bought beef broth works well. For a richer broth, use bone broth.
  • Noodles: Egg noodles work best, but any wide pasta will do.
  • Potatoes (optional): For extra heartiness, use Russet or Yukon Gold potatoes.
  • Spices: Garlic, thyme, salt, and pepper. Add rosemary for a fragrant twist.
  • Vegetables: Carrots, celery, onions, and mushrooms are classic choices.
  • A-1 Sauce (optional): My secret ingredient—it adds a rich, savory depth to the broth.

How To Make Beef and Noodle Soup

Step 1: Sauté the mushrooms first. It’s ideal to add them near the end of cook time, so they don’t get water logged. Scrape up any brown bits from the bottom of the pan for extra flavor.

Step 2: Sauté the onions, carrots, and celery, and mushrooms, until soft.

Browned mushrooms in a cream dutch oven.
Step 1 – Brown the mushrooms and remove from the pan.
The holy trinity in a dutch oven.
Step 2 – Brown the vegetables until softened.

Step 3: Add the beef cubes and brown the pieces on all sides.

Step 4: Stir in the broth and remaining ingredients. Simmer until the vegetables and potatoes are tender.

Pieces of leftover prime rib in a dutch oven.
Step 3 – Brown the pieces of cubed leftover prime rib.
Soup ingredients in a soup pot.
Step 4 – Add in the rest of the ingredients and simmer until the potatoes are softened.

Ways to Customize Your Soup

This beef noodle soup is endlessly adaptable. Try adding:

  • Corn
  • Diced tomatoes
  • Green beans
  • Spinach or kale
  • Rice (great way to use up leftover rice)
  • Barley (for a beef barley-style twist)

Each ingredient changes the texture and flavor slightly, letting you make it your own every time.

White bowl full of beef noodle soup.

Recipe Tips and Notes

  • If you have leftover prime rib, this is a great way to use it up, alongside this Prime Rib Soup.
  • Always taste before adding extra salt, especially if using store-bought broth or seasoned meat.
  • Use a large pot or Dutch oven. This beef noodle soup makes a generous batch, perfect for leftovers.
  • Store leftovers in an airtight container in the fridge for up to 4 days—the flavor only improves overnight.
  • Reheat gently on the stovetop until warm.
White bowl full of beef noodle soup.

Beef Noodle Soup

Packed with flavor, this beef noodle soup recipe is the ultimate comfort food. It's hearty, savory, and full of tender beef and vegetables. The slow-simmered broth soaks into every bite of noodles and beef.

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Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 45 minutes

Servings: 6 Bowls

Calories: 358kcal

Author: Darcey Olson

Cost: $17

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Ingredients

Chile Verde Sauce

  • 2-3 tbsp olive or avocado oil, divided
  • 12 oz mushrooms, sliced (*Note 1)
  • 1½-2 lb stew meat, cut into ½ inch cubes (*Note 2)
  • ¼ cup flour
  • 3 tbsp butter
  • 1 large yellow onion, diced
  • 3 sticks carrots, cut into ⅛ inch slices
  • 2 stalks celery, cut into ¼ inch slices
  • 1 tbsp minced garlic
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ onion powder
  • 1 tbsp worcestershire sauce
  • ½ tbsp A1 Sauce (*Note 4)
  • 1 bay leaf
  • 7-8 cups beef broth, low sodium (*Note 3)
  • ¾ cup frozen peas
  • 2 cups egg noodles, uncooked
  • salt and black pepper, to taste
  • Optional garnish: parsley

Instructions

  • Add 1 tbsp oil to a large stock pot or dutch oven and pre-heat over medium high heat. Add mushrooms and sauté for 5-6 minutes until browned. Remove from the pot and set aside.

  • Turn the heat to high and add 1 tbsp oil. Pat dry the beef and toss with the flour. Once hot, add the beef to the pot and brown for 30-45 seconds on each side. Don't crowd the beef – It will take 3-4 batches. Add more oil in between, if needed. Remove from the pot and set aside.

  • Add the butter, onion, carrots, and celery and cook for 4-5 minutes, stirring frequently. Add the garlic for the last 30 seconds of cook time.

  • Add the Worcestershire sauce, A1 sauce, thyme, rosemary, and onion powder, and stir frequently for 1 minute.

  • Add 7 cups of beef broth and the bay leaf into the pot. If the broth doesn't cover the meat, add more broth (will vary on the pot you use). Bring to a boil, then reduce the heat to a simmer (medium-low).

  • Add the beef, and the juices released, to the pot. Cover about 75% of the pan with the lid and simmer for 1 hour, stirring occasionally. Turn the heat down to low if it starts to boil.

  • Towards the last 30 minute of cook time, cook the egg noodles in a separate pot of salted water according to the directions on the back of the package. Drain and add to the pot along with the peas, and mushrooms.

  • Taste and season with salt and pepper, to taste. Serve!

Notes

Note 1 – To cut down on prep time, skip browning the mushrooms separately and add them with the carrots/celery instead. Note 2 – Any leftover beef roast will work in place of leftover prime rib. If you like a meat-heavy soup add 1.5 lbs. If you prefer less meat and more veggies, add 1 lbs of meat. Note 3 – The total amount of broth needed depends on the size of the pot you use. Start with 3.5 cups and if the beef isn’t covered in broth, add more. If you don’t use low sodium broth, do not add more salt until the soup is done and you have the opportunity to taste it first.  Note 4 – I highly recommend adding it, but don’t go buy a new bottle if you don’t have one on hand. I’ve tested it both ways and both are delicious. 

Nutrition

Calories: 358kcal | Carbohydrates: 22g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 696mg | Potassium: 1180mg | Fiber: 3g | Sugar: 4g | Vitamin A: 486IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 3mg

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