Beef And Noodles Soup Recipe

Beef and noodles soup is the ultimate comfort food. Imagine a warm, savory broth that embraces perfectly cooked beef and tender noodles, all coming together in a way that makes your taste buds feel like they’re on a cozy, flavorful vacation. This dish is the perfect balance between hearty and light, with the richness of beef and the comforting softness of noodles.

This soup is incredibly versatile, and it’s one of those meals that you can customize based on your mood or what you have in your kitchen. Whether you’re cooking for a large family, hosting friends, or just craving something simple but satisfying, beef and noodles soup always hits the spot.

What’s great about this recipe is that it’s easy to make, but the flavors are anything but simple. The beef, usually simmered for hours, releases all its deep flavors into the broth, which then coats the noodles perfectly. It’s a truly timeless dish that’s loved across various cultures, each putting its own spin on the recipe.

Here’s how you can make your own comforting beef and noodles soup. It’s straightforward but filled with layers of flavor that develop as you cook. Whether you’re a novice or a seasoned chef, this recipe is simple enough to follow, but rich enough to satisfy the most discerning palate.

Ingredients Needed

To make this delicious soup, here’s everything you’ll need:

Beef (Chuck Roast, Stew Meat, Or Brisket)

These cuts are ideal for soup because they have a good amount of fat and connective tissue, which breaks down during slow cooking to create a rich, flavorful broth.
Egg Noodles

You want something hearty like egg noodles, which hold up well in the broth and absorb the flavors. If you can’t find egg noodles, any sturdy pasta can work as a substitute.
Onions (1 Large)

Sautéed onions create the perfect aromatic base for the soup and bring a natural sweetness to balance the savory beef.
Garlic (4-5 Cloves, Minced)

Garlic adds depth and complexity. You can’t really have a flavorful soup without it!
Carrots (2 Large, Peeled And Sliced)

They add a subtle sweetness and color to the soup, plus they pair wonderfully with beef.
Celery (2 Stalks, Chopped)

Celery is another aromatic ingredient that adds a little bit of crunch and flavor to balance the softness of the noodles.
Beef Broth (6 Cups)

Rich beef broth is the backbone of the soup, providing that signature meaty flavor. If you don’t have homemade, store-bought works just fine.
Bay Leaves (2)

Bay leaves are a classic herb used in soups to enhance the depth of flavor. Make sure to remove them before serving!
Thyme (1 Teaspoon Dried Or 2-3 Sprigs Fresh)

Thyme pairs incredibly well with beef and adds that earthy, herby aroma that will fill your kitchen as it simmers.
Salt And Pepper (to Taste)

These will help balance out the flavors and ensure your soup tastes perfectly seasoned.
Olive Oil Or Butter (2 Tablespoons)

You’ll use this to sauté the onions, garlic, and vegetables, creating a flavorful base for your soup.

Cooking Instructions

Now, let’s break down how to bring everything together. Trust me, this part is the easiest.

Sear The Beef
- Heat a tablespoon of olive oil in a large pot over medium-high heat. Season your beef chunks generously with salt and pepper.
- Add the beef to the pot in batches (don’t overcrowd it) and sear on all sides until browned. This step adds depth of flavor to the beef and the broth. Once browned, remove the beef and set it aside.
Sauté Vegetables
- In the same pot, add another tablespoon of olive oil and sauté the onions for about 3-4 minutes until they’re softened.
- Add the garlic, carrots, and celery, and cook for an additional 3-4 minutes. You want everything to start becoming fragrant.
Simmer The Broth
- Return the seared beef to the pot and pour in your beef broth. Add the bay leaves and thyme.
- Bring everything to a simmer. Reduce the heat to low and cover. Let the soup simmer for about 1.5 to 2 hours. The beef should become fork-tender, and the flavors will meld together beautifully.
Add The Noodles
- Once the beef is tender, add the egg noodles and let them cook in the broth for about 10 minutes, or until al dente. You might need to add more broth or water if the soup has thickened too much.
Final Seasoning
- Taste the soup and adjust the seasoning with salt and pepper. Remove the bay leaves and thyme sprigs before serving.

Ingredient Insights

Now, let’s talk about why these ingredients work so well together and what makes them stand out:

Beef Cuts: The fat and collagen in cuts like chuck roast or brisket provide richness, tenderness, and a silky texture in the broth. These cuts are perfect for slow cooking and bring out the best flavors in your soup.
Egg Noodles: They soak up the broth and bring a satisfying chewiness to every bite. Egg noodles have a slight richness due to the eggs, which complements the savory beef.
Broth: Homemade broth will always elevate the soup, but if you’re using store-bought, go for one that’s high quality. Look for a beef broth with a deep flavor and not too much salt, so you can control the seasoning.
Herbs and Veggies: Bay leaves, thyme, and the classic mirepoix (onions, celery, and carrots) provide a foundation of flavor. These simple ingredients are the unsung heroes of so many soup recipes because they add depth without overwhelming the main star-your beef!

Expert Tips

Let the Soup Simmer Low and Slow: The longer the beef cooks, the more flavor it will impart into the broth. Don’t rush the simmering process! Low and slow is the key to a rich, flavorful broth.
Use Fresh Herbs: If you can, go for fresh thyme and bay leaves. They give off a more vibrant flavor than dried herbs.
Don’t Overcook the Noodles: Add the noodles near the end of the cooking time, and keep an eye on them so they don’t overcook and become mushy. If you’re planning to store leftovers, cook the noodles separately and add them when reheating to avoid them soaking up all the broth.
Skim the Fat: As your soup simmers, a layer of fat may rise to the surface. Skimming it off with a spoon will make the soup lighter and less greasy.
Add a Splash of Acidity: A squeeze of lemon juice or a splash of vinegar just before serving can brighten up the soup and balance the richness of the beef.

Recipe Variations

One of the great things about beef and noodles soup is how flexible it is. Here are a few ideas for customizing this recipe:

Add Vegetables: If you love veggies, try adding peas, corn, or green beans toward the end of cooking. This adds color, texture, and even more nutrients.
Spicy Version: For a bit of heat, add a chopped chili pepper or a pinch of red pepper flakes during the sautéing step. The heat will complement the savory broth.
Swap the Noodles: You can switch the egg noodles with any pasta you prefer, like fettuccine, or go for a more rustic option like ravioli for a heartier soup.
Instant Pot Version: If you’re in a hurry, use your Instant Pot to make this soup in under an hour. Simply brown the beef, add all ingredients, and pressure cook for about 30 minutes, followed by a quick release.

Final Words

This beef and noodles soup is one of those dishes that you’ll come back to time and time again. It’s comforting, flavorful, and satisfying. Plus, it’s perfect for leftovers-if there are any! The best part is that you can tweak it to suit your tastes or what you have on hand, so it never gets old.

Beef And Noodles Soup Recipe