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 mins
Cook 1 hr 30 mins
Total 1 hr 45 mins
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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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About The Author

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. I loved this recipe! Good country comfort food at its finest. I did use half the amount of noodles, and that was plenty. Served over mashed potatoes and the soup was more like a gravy- just what I wanted. I will definitely make again!

  2. 3 stars
    Followed this recipe to the letter, but it was definitely not a soup. There was barely any liquid left in it! 🙁 Not sure what happened

    1. I’m not an expert but what I’m thinking as I read your comment is possibly too much time with the lid off and maybe the egg noodles soaked up a lot of the broth? I bet it was still nummm?? 🙂 Can’t wait to make this.

  3. 5 stars
    Love love. I use to make this all the time don’t do it much anymore just for me I made it the other day for my grand daughter she loved it me too since my husband passed away I don’t cook much but now I well go back too for its easy and is good to freeze to bring it out on a cold day and just warm it up. It is even better the next day. Very good

  4. 5 stars
    This soup is easy to make and beyond delicious. The recipe makes a generous amount so there is always a portion to freeze for lunch on a chilly winter day. Definitely a winner.

  5. 5 stars
    Oh my gosh delicious!! This is a keeper and such a cozy meal on a cold midwest day! Everyone from toddler to dad loved it!

  6. Lauren,

    I see where the crm of mushroom soup is added to the stovetop method but not in the crockpot. Is this an error or not needed when using crockpot?

    Love your recipes!