Skip to content

Beef Noodle Soup

This beef noodle soup recipe makes the most comforting dinner. Your family will love the blend of tender beef, egg noodles, and creamy broth in this hearty classic soup.

If you love cozy beef recipes, try this crockpot beef stew or steak bites, too!

Beef noodle soup in a bowl.
This post may contain affiliate links. Read disclosure policy.

Easy Beef Noodle Soup

When the weather turns chilly, I always turn to my tried and true soup recipes and this hearty beef noodle soup is our go-to choice. My family gobbles it up, and I’m sure yours will too!

The hearty combination of tender beef, flavorful vegetables, egg noodles and creamy broth provides a sense of coziness that’s hard to resist. If you love beef stroganoff you will love this soup!

Why This Recipe Works

There are numerous reasons to love this soup, but here are three that stand out:

  • Comforting and hearty. Beef noodle soup is the epitome of comfort food, just like chicken noodle soup or this tuna noodle casserole recipe.
  • Versatile and adaptable. Customize it with your favorite vegetables, use a different cut of beef, or make it vegetarian by using a rich vegetable broth. 
  • Delicious leftovers. This soup gets even better with time. The flavors have a chance to meld and intensify, making the reheated soup just as delectable as the first serving. 

Recipe Ingredients

Beef noodle soup ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Beef: Opt for boneless beef chuck roast or sirloin, cut into 1/2-inch cubes. This ensures tender, juicy meat in your beef noodle soup.
  • All-purpose flour: Used to coat the beef, helping it brown beautifully and thicken the soup slightly.
  • Vegetables: You’ll need sliced carrots, chopped yellow onions, and celery to infuse the soup with savory goodness.
  • Beef stock: Choose low-sodium beef stock if you prefer to control the saltiness. It forms the hearty base of the soup.
  • Seasoning: Italian seasoning, ground thyme, bay leaves, and salt and pepper. 
  • Egg noodles: Use your favorite type of dry egg noodles or even make them homemade.
  • Half-and-half and cornstarch. This adds a thick and creamy texture to the soup.


Slow cooker method: Simply brown the beef as directed, then transfer it along with the sautéed vegetables and seasonings to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.

Instant Pot method: Sear beef using the sauté function, then turn it off while you add in the rest of your ingredients (again, except the noodles). Pressure cook for 45 minutes and allow it to naturally release the pressure. Turn it back on to sauté and toss in your noodles to cook until tender.

If using the Instant Pot method, this is the way to go if you’re using stew beef cubes. It’ll tenderize them no problem!

How to Make Beef Noodle Soup

This beef noodle soup recipe is straightforward, but it delivers a complex and hearty flavor that will warm your heart and soul. Here’s how to make it step by step:

Showing how to make beef noodle soup in a 4 step collage.
  • Coat beef with flour. This helps to give it a nice sear but will eventually help to thicken the soup.
  • Brown the meat. Sear the beef in oil, making sure to brown all sides. Transfer to a plate.
  • Make soup and simmer. Sauté carrots, onions, celery, and garlic in the same pot. Return beef, add stock, herbs, and season. Simmer for 1.5-2 hours.
  • Add noodles and thicken: Stir in noodles, then add a mixture of half-and-half and cornstarch. Simmer until thickened. Serve with parsley.

Expert Tips

Here are some tips that can help when you’re making this beef soup recipe:

  • Best cut of meat to use: Chuck roast, rump roast, or round roast are my top choices (in that order). If you want to spend a little extra, use sirloin and tenderloin. My last choice would be packaged cubes of tough stewing beef.
  • Patience is key: Don’t rush the process. Let the beef simmer until it’s tender, and the flavors have melded together. The longer, the better!
  • Brown the beef: Take your time to brown the beef; it’s worth the effort. Those golden, caramelized bits will add depth to your soup.
  • Customize: Get creative with your veggies. You can add mushrooms, peas, or even spinach for extra flavor and nutrition.
The best beef noodle soup in a white pot.

Recipe FAQs

What to serve with beef noodle soup?

For a quick and easy meal, team up your soup with this fresh Olive Garden salad and French baguette. If you’re more into oven-roasted veggies, go for it – they’re a fantastic sidekick for this soup!

Can I use fresh herbs instead of dried Italian seasoning and ground thyme?

Certainly! Fresh herbs can elevate the flavor even more. Just use about three times the amount of fresh herbs as the dried ones, and add them toward the end of cooking for the best flavor.

Can I use a different type of meat in this soup?

Yes, you can! While this recipe calls for beef, you can experiment with chicken, pork, meatballs, or sausage.

Storing and Freezing

This is fantastic for meal prep or leftovers. Here’s how to store it properly:

  • Refrigeration: Allow the soup to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat, adding a splash of broth if it thickens too much.
  • Freezing: Follow the same steps but leave out the egg noodles and half and half. After cooling, store it in the freezer in a zip-top bag or a suitable container. When you’re ready to enjoy it again, thaw it in the fridge, reheat, add the noodles separately, mix in the half-and-half, and it’s ready to serve.
Beef noodle soup in a white bowl.

Try these other recipes with beef including crockpot beef stroganoff, meatball soup, and slow cooker beef bourguignon!

More Beef Soup Recipes

Browse all

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

Beef noodle soup in a white bowl.

Beef Noodle Soup Recipe

5 from 5 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This beef noodle soup recipe makes the most comforting dinner. Your family will love the blend of tender beef, egg noodles, and creamy broth in this hearty classic soup.
Prep Time: 20 minutes
Cook Time: 1 hour 38 minutes
Total Time: 1 hour 58 minutes
Servings: 4



  • 1 1/2-2 pounds boneless beef chuck roast or sirloin , cut into 1/2-inch cubes
  • 3-4 Tablespoons all-purpose flour
  • 2 Tablespoons olive oil
  • 1 cup sliced carrots
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 ½ teaspoons minced garlic
  • 6 cups beef stock , can sub 2 cups for water
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon ground thyme
  • 2 bay leaves
  • Salt , to taste
  • Ground black pepper , to taste
  • 1 ½ cups dry egg noodles
  • ½ – 1 cup half-and-half 
  • 1 Tablespoon cornstarch
  • Chopped parsley , for topping, optional


  • On a cutting board, sprinkle beef with all-purpose flour and toss to coat evenly, shaking off any excess.
  • In a large stockpot, heat oil medium heat. Working in batches, brown meat on all sides. Add more oil as needed. Using a slotted spoon, transfer to a plate.
  • In the same pot, add carrots, celery and onions. Cook for a few minutes. Stir in garlic and cook 6 minutes, or until the onions become translucent. Return the beef to the pot. Stir in 5 cups broth, Italian seasoning, thyme, and bay leaves. Add salt and pepper to taste.
  • Bring to a boil. Reduce heat to low and simmer gently, partially covered with a lid, 1 1/2-2 hours, or until beef is tender.
  • Stir in noodles and simmer 8 to 10 minutes, or until the noodles are tender.
  • In a medium bowl, whisk together half-and-half and cornstarch. Gently stir into the soup. Simmer 3 minutes, or until thickened. Add more half and half if desired. Remove from heat and season with salt and pepper. Top with parsley, if desired, to serve.


Leftover roast: We also love to add leftover meat. Simply skip the first 2 steps, cut the meat into bite sized pieces and add when you add the noodles. 
Storage: Store in an airtight container in the fridge up to 4 days.
Freeze: Prepare as directed, however omit the egg noodles. Let soup cool, then place in a zip-top bag or freezer container and store in freezer. To thaw, place in refrigerator (set in a pan so it doesn’t make a mess) or in the sink. Then reheat on the stove or in the microwave (cook the noodles separately while it reheats). Stir in the noodles, add the half-half mixture, and serve.


Calories: 586kcal | Carbohydrates: 33g | Protein: 45g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 917mg | Potassium: 1556mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5619IU | Vitamin C: 6mg | Calcium: 143mg | Iron: 6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Soup
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today