Classic Beef and Noodle Soup Recipe

Why You’ll Love This Recipe

This soup is wholesome, filling, and easy to make with everyday ingredients. The slow-simmered beef becomes tender and flavorful, while the noodles soak up the delicious broth. It’s a one-pot meal that’s perfect for family dinners, meal prep, or even when you’re feeling under the weather.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• beef stew meat or chuck roast, cut into cubes
• olive oil
• onion, chopped
• garlic, minced
• carrots, sliced
• celery, chopped
• beef broth
• water
• egg noodles
• bay leaf
• dried thyme
• salt
• black pepper
• fresh parsley, optional

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add the beef and sear until browned on all sides, then remove and set aside.
3. In the same pot, sauté onion, garlic, carrots, and celery until softened.
4. Return the beef to the pot and pour in the beef broth and water.
5. Add bay leaf, thyme, salt, and pepper.
6. Bring to a boil, then reduce heat and let simmer for 45 to 60 minutes, or until the beef is tender.
7. Add the egg noodles and cook according to package instructions until tender.
8. Taste and adjust seasoning if needed.
9. Remove the bay leaf, garnish with fresh parsley if desired, and serve hot.

Servings and timing

This recipe serves about 6 people.

• Prep time: 15 minutes
• Cook time: 60 to 75 minutes
• Total time: 1 hour 15 minutes to 1 hour 30 minutes

Variations

You can add potatoes for an even heartier soup or swap egg noodles for pasta like rotini or macaroni. For a richer broth, use all beef stock instead of a mix of broth and water. Add a splash of Worcestershire sauce for extra depth of flavor, or include mushrooms for an earthy twist.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. If the noodles absorb too much broth, add a bit of water or broth when reheating. This soup can also be frozen, though it’s best to freeze it without the noodles and add them fresh when reheating.

FAQs

Can I use a different cut of beef?

Yes, chuck roast, stew meat, or even leftover roast beef works well.

How do I make the beef more tender?

Simmer it longer on low heat to break down the fibers and make it tender.

Can I make this soup in a slow cooker?

Yes, cook the beef and broth on low for 6 to 8 hours, then add noodles at the end.

What type of noodles are best?

Egg noodles are traditional, but any pasta can work.

Can I freeze this soup?

Yes, but for best results, freeze without noodles and add them later.

How do I thicken the broth?

You can mix a little cornstarch with water and stir it in if you prefer a thicker soup.

Can I add more vegetables?

Absolutely, peas, green beans, or corn are great additions.

Is this soup gluten-free?

Not as written, but you can use gluten-free noodles to adapt it.

Can I make it ahead of time?

Yes, it tastes even better the next day as the flavors develop.

What can I serve with this soup?

Crusty bread or a simple salad pairs perfectly.

Conclusion

Classic Beef and Noodle Soup is a timeless recipe that delivers comfort and flavor in every bowl. With tender beef, hearty noodles, and a rich broth, it’s an easy and satisfying dish you’ll want to make again and again.

Classic Beef and Noodle Soup Recipe

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Classic beef and noodle soup is a hearty, comforting dish with tender beef, soft noodles, and a rich savory broth. Perfect for cozy meals, it’s a satisfying one-pot recipe the whole family will love.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 90 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 1/2 lbs beef stew meat or chuck roast, cut into cubes
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 6 cups beef broth
• 2 cups water
• 2 cups egg noodles
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add beef and sear until browned on all sides, then remove and set aside.
3. In the same pot, sauté onion, garlic, carrots, and celery until softened.
4. Return beef to the pot and add beef broth and water.
5. Stir in bay leaf, thyme, salt, and black pepper.
6. Bring to a boil, then reduce heat and simmer for 45–60 minutes until beef is tender.
7. Add egg noodles and cook according to package instructions until tender.
8. Taste and adjust seasoning as needed.
9. Remove bay leaf, garnish with parsley if desired, and serve hot.

Notes

• Simmer longer for more tender beef if needed.
• Add extra broth when reheating if noodles absorb liquid.
• Freeze without noodles for best texture.
• Swap noodles for other pasta if desired.
• Add Worcestershire sauce for deeper flavor.

Nutrition

• Serving Size: 1 bowl
• Calories: 350 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 75 mg