I can’t think of anything more comforting, warm and hearty than this delicious Beef Noodle Soup made with egg noodles, vegetables, and slow cooked tender bites of beef. It only takes a few minutes of prepare and can be made cooked on the stove, in the slow cooker, or in the Instant Pot!

Don’t miss my other popular soup recipes, like Spicy Chili, Corn Chowder, or Chicken Enchilada Soup!

Beef noodle soup served in a bowl.

Why I love this recipe:

  • Easy – Only 15 minutes of prep!
  • Pantry Ingredients – All you need is a roast and a handful of pantry staples!
  • Cooking Methods – This soup can be made in the Instant Pot, slow cooker, or on the stove!

How to make Beef Noodle Soup:

Sear Meat: Trim any large fat pieces from the roast and cut into 1 inch cubes. Add oil to a large pot over high heat. Season beef on all sides with salt and pepper. Once oil is hot, add beef to the pot and sear on all sides.

Small pieces of beef chuck roast searing in a hot cast iron pot.

Make Soup: Stir in beef broth, onion soup mix, rosemary, thyme, and garlic cloves. Bring mixture to a boil, then reduce heat to low, cover and cook for 1 hour.

Beef broth and seasonings added to a pot with beef, to make beef noodle soup.

Add Vegetables: Stir in mushroom soup, celery and carrots and cook for another 20 minutes.

Vegetables and cream of mushroom soup added to a soup pot.

Add Noodles: Add egg noodles and cook for 5-10, minutes, until tender.

Uncooked egg noodles added to a soup pot to make beef noodle soup.

Serve: I love to pair this soup with the Best Homemade Rolls or a slice of Artisan Bread!

Beef noodle soup cooking in a dutch oven pot.

Storage and Freezing Instructions:

To Store: Leftovers will keep in the fridge for 3-4 days. Reheat on the stove or in the microwave.

To Freeze: Make the soup up until adding the noodles. Freeze without the noodles for up to 3 months. Thaw overnight in the refrigerator then reheat on the stovetop and add uncooked noodles.

Recipe Variations:

  • Slow Cooker Beef Noodle Soup: Sear beef and sauté onion in a pot as directed. Add to slow cooker along with beef broth, onion soup mix, and garlic cloves. Cover and cook for 6 hours on LOW. Add mushroom soup, carrots and celery and continue to cook on LOW for 1 hour. Taste broth and season with salt and pepper or additional spices, to taste. Add uncooked noodles and cook for an additional hour on LOW, or until noodles are tender.
  • Instant Pot Beef Soup: Set Instant Pot to sauté. Add oil and once hot, sear beef on all sides. Add onion and cook. Turn pot off. Stir in mushroom soup, carrots, celery, beef broth, onion soup mix, and garlic cloves. Secure lid, turn valve to sealed and pressure cook for 45 minutes with a natural pressure release. Turn pot to sauté setting and stir in noodles. Cook until noodles are tender, about 5-10 minutes.

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Recipe

Beef noodle soup served in a bowl.
Prep 15 minutes
Cook 1 hour 30 minutes
Total 1 hour 45 minutes
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Ingredients
 
 

  • 2-3 lb beef roast ,
  • salt and pepper
  • 2 Tablespoons oil
  • 8 cups low sodium beef broth
  • 1 envelope onion soup mix , or homemade
  • ½ teaspoon crushed dried rosemary
  • ¼ teaspoon dried thyme
  • 3-4 cloves garlic , minced
  • 10.5 oz can cream of mushroom soup , or homemade
  • 2 large carrots , peeled and chopped
  • 2 ribs celery , chopped
  • 24 oz good quality egg noodles or homemade
  • Salt and pepper , to taste
  • Sauteed mushrooms , optional*

Instructions
 

  • Trim any large fat pieces from the roast and cut into 1 inch cubes.
  • Add oil to a large pot or dutch oven over high heat. Season beef on all sides with salt and pepper.
  • Once oil is hot, add beef to the pot and sear on all sides.
  • Stir in beef broth, onion soup mix, rosemary, thyme, and garlic cloves. Bring mixture to a boil, then reduce heat to low, cover and cook for 1 hour.
  • Add mushroom soup, celery and carrots and cook for another 20 minutes. Add egg noodles and cook for 5-10, minutes, until tender. Stir in sautéed mushrooms before serving, if desired.
  • Leftover soup will keep in the refrigerator for 3-4 days.

Notes

Beef: I recommend a chuck roast over packaged “stew meat”, because stew meat is usually a combination of different trimmings from leftover steaks and roasts. The chuck roast is around the same price and the quality will be better.
Slow Cooker Beef Noodle Soup: Sear beef in a pot as directed. Add to slow cooker along with beef broth, onion soup mix, and garlic cloves. Cover and cook for 6 hours on LOW. Add mushroom soup, carrots and celery and continue to cook on LOW for 1 hour. Taste broth and season with salt and pepper or additional spices, to taste. Add uncooked noodles and cook for an additional hour on LOW, or until noodles are tender.
Instant Pot Beef Soup: Set Instant Pot to sauté. Add oil and once hot, sear beef on all sides. Turn pot off. Stir in mushroom soup, carrots, celery, beef broth, onion soup mix, and garlic cloves. Secure lid, turn valve to sealed and pressure cook for 45 minutes with a natural pressure release. Turn pot to sauté setting and stir in noodles. Cook until noodles are tender, about 5-10 minutes.
Freezing Instructions: Make the soup up until adding the noodles. Freeze without the noodles for up to 3 months. Thaw overnight in the refrigerator then reheat on the stovetop and add uncooked noodles.

Nutrition

Calories: 849kcalCarbohydrates: 64gProtein: 65gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 164mgSodium: 5062mgPotassium: 2024mgFiber: 4gSugar: 2gVitamin A: 4116IUVitamin C: 3mgCalcium: 87mgIron: 8mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 4 stars
    LOVE the flavor of this soup! So delicious! Only thjing I would change is the amount of noodles – I used a 16 oz package, which is less than the 24 oz package called for in the recipe, and it was still a LOT of noodles. 12 oz or even less would have been plenty. I added an extra carrot and did add the sauteed mushrooms, too. Excellent taste and will def make this again.

  2. 5 stars
    Made this for dinner tonight using up some leftover shredded chuck roast and the leftover broth. Added remaining required amount of beef broth to make the full amount of liquid. Because my roast was already cooked, I just warmed it up and as soon as the meat, broth and spices were boiling, I proceeded with the rest of the recipe. I also omitted the onion soup mix because I used it in the original roast and the leftover broth already had it incorporated in it. Also, just for fun, added a 1/2 c of sour cream at the end to make it a bit creamier and doubled the carrots and celery. I chose to add the mushrooms but also added 1/2 of a large caramelized onion and use some homemade roasted garlic instead of fresh minced. I was too lazy to make homemade noodles so I used the Reames frozen noodles instead. It was outstanding and my family devoured it! Served it with some homemade sourdough bread and honey butter. We will be making again! Very easy to make and adapt to whatever veggies or leftover cuts of beef you have on hand.

  3. 5 stars
    I made this tonight and it was delicious! The can of cream of chicken and packet of onion soup are brilliant!

    When i make it again, I’ll make the following adjustments; 40 minutes instead of 45 in the instant pot, double the carrots & add a few veggies (peas, green beans & maybe some corn) along with pasta.
    As others mentioned, half the pasta if using dried/store bought.

  4. 5 stars
    Absolutely delicious! I also cut back on amount of noodles to 10-12 ounces instead of 24 ounces. I used 3 pounds of leftover standing rib roast, which made it even more delicious. Thank you for this wonderful recipe.

  5. 4 stars
    The flavor of this soup is super good, but the ratio of ingredients were a little off for my taste. I used about 10 ounces of noodles, and it was nicely noodle-y. Any more, it would have been a casserole. The next time I make it, I’ll do twice the carrots and half the celery. The sautéed mushrooms are a must! Very tasty and creamy.

    1. Yeah, I think the 24oz must be for fresh noodles as opposed to dried. I used about 12oz of dried noodles and it seemed about right.

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