Beef Noodle Soup That Warms You Right Up

There's something about a steaming bowl of beef noodle soup on a cold day that just makes everything better, you know? I remember the first time I made this – Alex was home from school with a cold, and I wanted something more than chicken noodle soup. Something hearty and filling that would actually stick to his ribs.

Jump to:

• Why You Will Like This Beef Noodle Soup
• Ingredients For Homemade Beef Noodle Soup
• How To Make Beef Noodle Soup Step By Step
• Storage & Reheating Your Beef Noodle Soup
• Tips For Making The Best Beef Noodle Soup
• Beef Noodle Soup FAQs
• Recipes You May Like
• Final Thoughts On This Hearty Beef Noodle Soup
• Beef Noodle Soup That Warms You Right Up

So I grabbed some beef chuck roast from the freezer (which I always keep on hand), and honestly? This turned out way better than I expected. The beef gets so tender it practically melts in your mouth, and the broth is rich and savory without being too heavy.

Now this is one of those recipes Alex asks for whenever he's feeling under the weather – or just whenever it's cold outside. Donald loves it too because it's substantial enough to count as a real meal, not just "soup for dinner" as he likes to say. Sarah's not the biggest soup fan, but even she'll have a bowl of this one.

The best part? It's really simple to throw together. No complicated steps or hard-to-find ingredients. Just good, real food that brings everyone to the table. If you're looking for another comforting soup that's perfect for chilly nights, check out my tender slow cooker beef stew – it's become another family favorite!

Why You Will Like This Beef Noodle Soup

Let me tell you what makes this soup so good:

• Simple ingredients – Nothing fancy here, just beef, vegetables, and egg noodles in a rich broth
• Ready in about 90 minutes – Most of that is hands-off simmering time while you do other things
• Tender beef chunks – The beef gets so soft and flavorful after simmering in that savory broth
• Loaded with vegetables – Carrots, celery, onions, and peas make this a complete meal
• Perfect for meal prep – Makes a big batch that's great for lunches all week
• Kid-approved – Even picky eaters love those tender noodles and chunks of beef

Ingredients For Homemade Beef Noodle Soup

Here's what you'll need to make this comforting soup:

• 2 tablespoons olive oil – For browning the beef
• 2 pounds beef chuck roast, fat trimmed and diced into 1 to 1½-inch pieces (you can also use beef round roast, rump roast, or beef stew meat)
• 1 yellow onion, finely diced (red or white onion works too)
• 2 to 3 carrots, peeled and diced small (about 1 cup)
• 2 to 3 stalks celery, diced small (about 1 cup)
• 3 cloves garlic, finely minced
• 1 teaspoon salt, plus more to taste
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper, plus more to taste
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• 8 cups beef broth (regular or low sodium – if using low sodium, you'll need to add more salt)
• ½ cup dry red wine, optional (I like cabernet sauvignon or merlot)
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas, at room temperature
• 6 to 8 ounces egg noodles, uncooked (about 2 cups)
• Fresh parsley, optional for garnishing

How To Make Beef Noodle Soup Step By Step

Let me walk you through how I make this soup – it's easier than you think!

Browning The Beef

Start by adding the olive oil and beef to a large Dutch oven over medium-high heat. Let it brown and sear for about 5-6 minutes, flipping the pieces occasionally to get them nice and brown on all sides.

Here's the thing – you don't want to skip this step. Browning the beef adds SO much flavor to the finished soup. I learned this the hard way when I tried to rush it once. The soup was good, but it just didn't have that deep, rich flavor.

Adding The Vegetables

Once your beef is nicely browned, add the onions, carrots, and celery right into the pot. Sauté everything together for about 5 minutes, stirring frequently.

You'll know it's ready when the vegetables start to soften and the onions become translucent. The smell at this point is amazing – it fills the whole apartment!

Seasoning The Soup

Now add the garlic, salt, oregano, pepper, rosemary, and thyme. Stir constantly for about 1 minute so the garlic doesn't burn.

I usually use dried herbs because that's what I keep on hand, but if you have fresh herbs, go ahead and use those instead. Just remember to double the amount – so ½ teaspoon dried becomes 1 teaspoon fresh.

Simmering Everything Together

Pour in the beef broth, red wine (if you're using it), and Worcestershire sauce. Bring everything to a boil, then cover the pot, reduce the heat to medium-low or low, and let it simmer.

This is where the magic happens. The beef needs about 1 hour to become tender and absorb all those wonderful flavors. Sometimes it takes up to 1½ hours depending on the cut of beef and how big your pieces are.

I usually set a timer for 45 minutes, then check to see how tender the beef is. If I can easily pull it apart with a fork, it's ready. If not, I give it another 15-30 minutes.

Cooking The Noodles

In the final 10-15 minutes of simmering, add the egg noodles directly to the pot. Let them cook until they're tender – usually about 10-15 minutes, but check your package directions.

The noodles will absorb some of the broth as they cook, which is totally normal. If you want a brothier soup, you can always add a bit more broth at the end.

Finishing Touches

Once your noodles are tender, stir in the peas and let them warm through for a minute or two. Taste the soup and add more salt and pepper if needed.

I like to sprinkle some fresh parsley on top before serving, but that's completely optional. Alex doesn't like "green stuff" in his soup, so I usually leave it off his bowl!

Storage & Reheating Your Beef Noodle Soup

I love making a big batch of this soup because the leftovers are fantastic. Store it in an airtight container in the refrigerator for up to 4 days.

The noodles will continue to absorb broth as the soup sits, so you might need to add a splash more broth when you reheat it. I usually add about ¼ to ½ cup of broth to thin it back out.

To reheat, just warm it gently on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions – I do this all the time for quick lunches. Just heat it in 1-minute intervals, stirring between each one.

If you want to freeze this soup, I'd recommend doing it without the noodles. The noodles get mushy when frozen and thawed. Instead, freeze the soup base for up to 3 months, then cook fresh noodles when you're ready to eat it.

Tips For Making The Best Beef Noodle Soup

Let me share some things I've learned from making this soup dozens of times:

• Choose the right beef – Chuck roast is my favorite because it has enough fat to stay tender and juicy during the long simmer. Lean cuts tend to get dry and tough.

• Cut the beef evenly – Try to make your beef pieces roughly the same size so they all finish cooking at the same time. I aim for 1 to 1½-inch chunks.

• Don't rush the browning – Give your beef time to develop that nice brown crust. It really does make a difference in the final flavor!

• About that red wine – The wine is optional, but I think it adds a really nice depth of flavor to the broth. If you don't want to use wine, just add an extra ½ cup of beef broth instead.

• Noodle options – I prefer wide egg noodles for this soup, but you can use whatever pasta you like. Small shells or rotini would work great too.

• Cook noodles separately? – Some people prefer to cook the noodles separately and add them to individual bowls. This keeps them from absorbing too much broth in leftovers. I'm usually too lazy for this, but it's a good option if you're planning to have lots of leftovers.

• Make it in a slow cooker – You can absolutely make this in a slow cooker! Brown the beef and sauté the vegetables on the stovetop first, then transfer everything to your slow cooker. Add all the liquids and seasonings, and cook on low for 6-8 hours or high for 4-5 hours. Add the noodles in the last 30 minutes of cooking.

• Vegetable variations – Feel free to add other vegetables you have on hand. Green beans, corn, or diced potatoes would all be delicious in this soup.

Beef Noodle Soup FAQs

What Is The Best Cut Of Beef To Use For Homemade Beef Noodle Soup?

Chuck roast is my go-to choice for beef noodle soup because it has the perfect amount of marbling. That little bit of fat keeps the meat tender and flavorful during the long simmer.

You can also use beef round roast, rump roast, or pre-cut beef stew meat. Just avoid really lean cuts like sirloin – they tend to get tough and dry when simmered for a long time.

Whatever cut you choose, make sure to trim off any large chunks of fat before you dice it. A little marbling is good, but big pieces of fat aren't pleasant to eat in soup.

Can I Make Beef Noodle Soup In A Slow Cooker Instead Of On The Stovetop?

Yes! I actually do this pretty often on busy days. Start by browning the beef and sautéing the vegetables in a skillet on the stovetop – this step is important for flavor.

Then transfer everything to your slow cooker along with the broth, wine (if using), Worcestershire sauce, and seasonings. Cook on low for 6-8 hours or high for 4-5 hours.

Add the egg noodles about 30 minutes before you're ready to eat, then stir in the peas right at the end. The noodles need that high heat to cook properly, so don't add them too early!

Should I Cook The Egg Noodles Directly In The Soup Or Separately?

I usually cook them right in the soup because it's easier and the noodles pick up flavor from the broth. But there's a trade-off – they'll absorb quite a bit of liquid, especially if you have leftovers.

If you're planning to have lots of leftovers or you want a very brothy soup, cook the noodles separately. Boil them in salted water according to package directions, then add them to individual bowls when serving.

This way you can store the soup and noodles separately, and the noodles won't get mushy or soak up all your broth. It's a bit more work, but worth it if you're meal prepping for the week.

How Do I Store And Reheat Beef Noodle Soup Without The Noodles Getting Mushy?

The trick is to store the soup and noodles separately if possible. If you've already mixed them together, the noodles will continue to absorb broth as it sits in the fridge.

When you reheat leftover soup with noodles already in it, add a splash of extra broth to loosen it up. The noodles will have absorbed a lot of liquid overnight, so you'll need to thin it back out.

For the best results with leftovers, I sometimes cook fresh noodles when I'm reheating the soup. It takes an extra 10 minutes but gives you that just-made texture. Otherwise, reheat gently on the stovetop over medium heat, stirring occasionally until it's heated through.

Recipes You May Like

If you're enjoying this comforting soup, you'll definitely want to try these other favorites:

• Tender Slow Cooker Beef Stew – Another hearty beef recipe that's perfect for cold weather and even easier to make!

• Homemade Minestrone Soup – A vegetable-packed soup that's just as comforting and delicious

• Creamy Chicken Gnocchi Soup – If you love soup with pasta, you have to try this creamy, dreamy version with tender gnocchi

Final Thoughts On This Hearty Beef Noodle Soup

This beef noodle soup has become one of those recipes I make over and over, especially during fall and winter. There's something so comforting about a big bowl of tender beef, soft noodles, and vegetables in that rich, savory broth.

The best part is how simple it really is. Sure, it takes a little time to simmer, but most of that is hands-off. You can do laundry, help with homework, or just relax while it bubbles away on the stove.

I hope your family loves this soup as much as mine does! It's perfect for cozy dinners, meal prep, or just those days when you need something warm and comforting. Make a big batch and enjoy the leftovers all week.

Give it a try and let me know how it turns out for you! Don't forget to save this recipe to Pinterest so you can find it again when soup season rolls around.

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