Easy and Yummy Beef Noodle Soup
Of course, this comforting Beef Noodle Soup is also my new favorite.
In essence, beef noodle soup is the beloved, well-known version of chicken noodle soup. Instead of using chicken when I’m craving something heartier and richer, I cook beef with egg noodles and vegetables in a warm, comforting broth.
Alternatively, consider it a more soupy, broth-like version of beef stew. Additionally, the soup’s flavor is less concentrated, making it easier to sip and consume.
I simply adore steak chunks in soups since I can cook them slowly and low until they are incredibly soft and melt-in-your-mouth tender.
Important information regarding this recipe for Beef Noodle Soup:
- Simple to prepare: all you need is one pot, 15 minutes of active time, and pantry-friendly ingredients!
- Your entire dinner in one bowl—don’t you just adore it? It’s simple to prepare, serve, and clean up, making it ideal for hectic evenings.
- This Beef Noodle Soup is the perfect comfort food to have when you’re cold and need something warm and comforting.
- Packed with chunks of meat and vegetables, the soup is incredibly flavorful and full of beef flavors, herbs, and spices. It is also extremely delicious.
- Makes excellent meal prep and leftovers that are simple to reheat in the microwave.
I can make Beef Noodle Soup with a small list of pantry-friendly ingredients that I almost always have on hand.
- Beef chuck – cube it into small 1-2 inch pieces. Use the same meat you use for Beef Stew. Don’t spend too much money on pricey steak cuts for this because even inexpensive meat will become extremely tender due to the low and slow cooking in the beef broth. Another reason I adore making this recipe for Beef Noodle Soup is that it’s inexpensive and still results in delicious, tender beef
- The flavor of beef broth or beef bone broth will be deeper than that of ordinary beef broth. If you can find beef bone broth, I highly recommend it. If at all possible, use higher-quality broth for your beef noodle soup as it enhances its flavor significantly!
- Egg noodles
- Thyme: Although dried thyme works just as well in a pinch, fresh thyme enhances the flavor of the soup.
- The only other herb we’re using to flavor the beef noodle soup is bay leaf, along with thyme.
- Garlic cloves: Use fresh garlic cloves instead of garlic powder; there’s no need to mince them.
- Carrots – sliced into small bite-size pieces
- Celery – sliced into small bite-size pieces
- Diced tomatoes: these are canned and I usually use “petite” diced tomatoes to reduce the size of the tomato chunks in the soup.
- Granulated sugar: Although it may seem like an odd addition, I believe it’s essential for balancing the flavor and reducing the bitterness of the soup. Just a little bit of it!.
- Salt and black pepper
How to make Beef Noodle Soup
This Beef Noodle Soup recipe calls for a large pot or Dutch oven that can hold 6 quarts or more, as it will be cooked over the stove.
To seal in the flavors and juices, first season the beef pieces with salt and black pepper. Next, sear them in a pot or Dutch oven.
Just the outside of the beef needs to brown; it doesn’t need to be cooked through.
Add the garlic, bay leaf, thyme, and beef (bone) broth after that.
Bring to a boil. After that, reduce the heat to medium and boil it for one hour and thirty minutes. To make the beef soft and tender, we are cooking it slowly and low to break down the fibers.
When it’s finished cooking, remove the garlic cloves and herbs (bay leaf and thyme), if you have them.
After that, since some of the water would have evaporated during the boiling process, I usually add about 1 1/2 cups of water to the beef broth.
You may need to add more or less water, depending on the burner’s heat, the size and type of pot, etc.
After the water has been added, proceed to add the canned tomatoes, carrots, and celery.
After bringing the Dutch oven back to a boil, cook the soup for ten minutes or so on medium low heat.
By now, the flavors of your beef noodle soup should have melded together and the vegetables should be more tender.
Finally, let’s cook the egg noodles! Bring the broth to a boil over medium-high heat, and then add the egg noodles to the pot once it begins to boil more vigorously.
Cook egg noodles based on package instructions. Different egg noodles may have different cook times.
To enhance the flavor of your Beef Noodle Soup, taste it after the noodles are soft and add sugar, salt, and black pepper to taste. Here’s a pro tip: always taste your products before serving them!
Turn off the heat, add optional parsley as a garnish, and serve your beef noodle soup!
Before serving, try not to let the noodles stay in the soup for too long.
Finally, the beef noodle soup that we’ve all been waiting for is here!
It’s like receiving a big, comforting hug, it’s that cozy.
You can adjust the amount or swap out the ingredients in this recipe for Beef Noodle Soup according to what you have on hand.
- Use different types of pasta, like rotini, macaroni, or penne; you can even use low-carb varieties, like brown rice or lentil pasta. Just be sure to adhere to the cook time instructions on the package.
- Vegetables: sweet potatoes, onions, and other veggies are all excellent choices.
If you’d like, you can also prepare this recipe for beef noodle soup in an Instant Pot or slow cooker.
- Slow Cooker. Before adding the beef to the slow cooker, season and sear it on a skillet over the stove to seal in the juices and flavor. Don’t forget to add the egg noodles. Add the egg noodles and cook for an additional 15 to 20 minutes on high, or until the noodles are soft, after cooking for 4 hours on high.
- Instant Pot. Using the “saute” setting on the Instant Pot, season and sear the beef. Add the rest of the ingredients except for egg noodles. After 30 minutes of high pressure cooking, manually release the pressure. Reopen the lid and use the “saute” setting to bring the soup to a boil. Add the egg noodles and cook until tender, following the directions on the package.
Compared to regular chicken broth, brodo di carne has a slightly stronger flavor, but it is substantially lighter than beef broth. It serves as a foundation for both more robust vegetable and grain soups and delicate broth-and-pasta soups made by Italian chefs. I liberally add it to stews, braises, pasta sauces, and risotto. It also serves as a great foundation for wintertime chicken noodle soup.
To ensure you can skim the fat layer off the top and use the broth for soup or other recipes, I suggest making the broth a day in advance and storing it in the refrigerator.
In addition to beef bones, many cooks use chicken parts—such as backs, necks, and feet—to make the convenient and affordable dish brodo. I prefer to use an entire chicken because I get to enjoy the delicious (overcooked) meat that I have been eating since I was a kid. You can shred part of the meat straight into your soup after removing the bones (it literally falls right off) and serve the remaining portion as a second course, drizzling it with extra virgin olive oil.
One chicken, approximately 3 1/2 pounds; two to four beef marrow bones, approximately 1 1/2 pounds; three peeled and cut into 3-inch pieces; three ribs; celery, trimmed and cut into 3-inch pieces; six sprigs of fresh flat-leaf parsley, including stems; one cup, lightly packed; five quarts of water; Kosher or sea salt; fine egg noodles or broken capellini (angel hair pasta); freshly grated Parmigiano-Reggiano for serving. Fill a large stockpot with all of the ingredients, excluding the salt. Over medium-high heat, bring to a boil, using a skimmer to remove any foam that forms on the surface. Lower the temperature to medium-low, cover, and simmer gently for one hour, skimming the surface occasionally. Simmer until the broth is reduced by nearly half, which should take at least three more hours. After adding salt to taste, simmer the broth for a further thirty minutes or so, or until it has a deep flavor. 2. Pour the broth into a clean container by straining it through a colander covered with damp cheesecloth. Discard the marrow bones. Once the chicken meat has cooled down sufficiently, take it out of the bones and set it aside. Additionally, set aside some of the celery and carrot pieces. Store the reserved meat and vegetables in a separate container and the strained broth in the refrigerator. After the broth has cooled completely, skim off and discard the fat that has solidified on the surface.
3. Should you not be using the broth in the next three days, move it to quart-sized freezer-safe containers and keep it there for up to six months. 4. In order to prepare chicken noodle soup, place a large Dutch oven or soup pot over medium heat and add the broth. Add a small portion of the cooked, shredded chicken and sliced veggies that were set aside. Add a couple handfuls of fine egg noodles or broken capellini (angel hair pasta) to the boiling soup; about 1 1/2 cups Cook at a gentle simmer until the noodles are tender. Spoon the soup into individual bowls and sprinkle Parmigiano cheese on top of each serving.
