Warm and cozy Beef Noodle Soup is a hearty twist on the classic chicken noodle soup. With tender beef, flavorful vegetables, and egg noodles simmered in a rich broth, this one-pot meal is comforting, filling, and perfect for chilly days. Serve it with crusty bread or rolls for the ultimate comfort dinner.

Beef Noodle Soup Recipe

Why You’ll Love This Recipe

A hearty and satisfying one-pot meal.
Perfect for cold weather or when you need comfort food.
Easy to customize with your favorite vegetables or noodles.
Freezer-friendly for make-ahead meals.
Great balance of protein, carbs, and vegetables.

Ingredients

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

2 lb beef roast, cut into 1-inch cubes
Kosher salt and pepper, to taste
2 tsp Italian seasoning
1 tsp cayenne pepper
2 tbsp olive oil
3–4 cloves garlic, minced
1 lb button mushrooms, sliced
1 large onion, diced
2 large carrots, chopped
3 ribs celery, chopped
2 tbsp balsamic vinegar
10 cups beef broth
12 oz egg noodles or egg-free ribbons
Optional: freshly chopped parsley, to garnish

Directions

Season beef cubes with salt, pepper, Italian seasoning, and cayenne pepper.
Heat olive oil in a large soup pot over medium heat. Sear beef in two batches until golden on all sides. Remove and keep warm.
In the same pot, sauté garlic and mushrooms for 5 minutes. Add onion, carrots, and celery; cook another 5 minutes.
Return beef to the pot. Add balsamic vinegar and beef broth, bring to a boil, then reduce to low and simmer for about 1 hour until beef is tender.
Stir in noodles and cook for 6–8 minutes. Remove from heat (noodles will continue to absorb liquid).
Let soup rest slightly before serving. Garnish with parsley if desired.

Servings and timing

Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 30 minutes
Servings: 6

Variations

Noodle options: Try wide egg noodles, whole wheat pasta, or gluten-free noodles.
Vegetable swap: Add parsnips, potatoes, or zucchini for extra heartiness.
Spice adjustment: Reduce cayenne for a milder flavor or add chili flakes for more heat.
Beef cut: Use beef stew meat or short ribs for extra flavor.

Storage/Reheating

Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
Freeze for 4–6 months in freezer-safe containers. For best results, freeze before adding noodles and cook fresh noodles when reheating.

FAQs

Can I use a different cut of beef?

Yes, stew meat or short ribs work well in this recipe.

Can I make this in a slow cooker?

Yes, sear the beef first, then cook on low for 7–8 hours or high for 4–5 hours. Add noodles at the end.

Can I use chicken broth instead of beef broth?

You can, but beef broth adds deeper flavor.

How do I keep the noodles from getting mushy?

Slightly undercook them and add them at the end, or cook them separately and stir in before serving.

Can I make this recipe gluten-free?

Yes, just use gluten-free noodles instead of egg noodles.

What can I serve with beef noodle soup?

Crusty bread, dinner rolls, or a side salad pair perfectly.

Can I add potatoes to this soup?

Yes, diced potatoes can be added with the carrots and celery for more heartiness.

Does this soup taste spicy?

It has a mild heat from the cayenne, but you can adjust the amount to taste.

Can I make this ahead of time?

Yes, it reheats well. Just store the noodles separately if you’re making it ahead.

How do I thicken the broth?

Let it simmer uncovered to reduce, or stir in a cornstarch slurry (cornstarch mixed with water).

Conclusion

Beef Noodle Soup is the perfect hearty comfort food for cold nights or cozy family dinners. With tender beef, vegetables, and flavorful broth, this soup is filling, nourishing, and easy to prepare. Make a big pot, enjoy it fresh, and save some for later—it’s even better the next day.