This hearty Beef and Noodle Soup will warm your soul and fill your belly. Long cook time, but worth it!!!
Beef and Noodle Soup: Cozy, Hearty, and Full of Flavor
There is nothing quite like a warm bowl of beef and noodle soup when you want a meal that feels comforting without being complicated. Tender beef, savory broth, and hearty noodles come together in a satisfying dish that works for a family dinner, a chilly weekend, or a make-ahead lunch. The simple ingredients also make this soup easy to adjust: add vegetables, deepen the broth with herbs, or change the noodles to suit what you have on hand.
What is the best meat for beef soup?
Chuck roast, chuck shoulder, chuck-eye, or top roast are the best meats to use for beef soups, or Beef and Noodle Soup.
Is it better to cook noodles before adding to soup?
Adding the noodles to the soup when it’s just about finished will bring the best result. This will allow the flavors from the soup to blend with the noodles.
How do you thicken beef and noodles soup?
If this recipe/soup is not thick enough for you, combine 2 Tbsp of corn starch with 1/2 cup of water. Pour into your soup and continue to cook for at least 5 more minutes.
Fun Facts About Beef and Noodle Soup
- Chuck is ideal for slow cooking. It contains connective tissue that softens during a gentle simmer, helping the beef become tender while adding body to the broth.
- Noodles absorb flavor as they cook. Cooking them in the soup lets them take on the savory taste of the broth, but they will also continue absorbing liquid as the soup sits.
- Soup often tastes even better the next day. Resting gives the seasonings time to mingle, which can make leftovers especially flavorful.
- Different noodles create a different experience. Wide egg noodles feel classic and hearty, while smaller pasta shapes are easy to scoop and work well for younger diners.
Tips and Tricks for the Best Soup
- Brown the beef in batches. Crowding the pot can cause the meat to steam instead of brown. A deep golden crust adds richer flavor to the finished soup.
- Build flavor from the bottom of the pot. After browning, add a splash of broth and scrape up the browned bits before continuing. Those bits are packed with savory flavor.
- Cut the beef evenly. Similar-size pieces cook at the same rate, so you are less likely to end up with a mix of tender and tough bites.
- Keep the simmer gentle. A hard boil can make beef tighten and may turn noodles soft too quickly. Low, steady heat is the better choice.
- Add noodles near the end. Check the package timing and add them only when the beef is tender and the soup is nearly finished.
- Season in stages. Taste after the broth has reduced and again after the noodles are added. Broth and noodles can change the salt balance.
- Adjust the consistency. For a brothier soup, add warm broth. For a thicker soup, use the cornstarch slurry described above, adding it gradually until the texture is right.
- Cooking for leftovers? Boil the noodles separately and add them to individual bowls. This helps prevent them from becoming overly soft in storage.
Serving Suggestions
Serve beef and noodle soup piping hot in deep bowls, with crusty bread, dinner rolls, or garlic toast for soaking up the broth. A crisp green salad, roasted green beans, or steamed broccoli adds freshness and turns the soup into a well-rounded meal.
For a simple finishing touch, try chopped parsley, sliced green onions, cracked black pepper, or a small sprinkle of grated Parmesan. If you enjoy a brighter flavor, add a squeeze of lemon just before serving. Place toppings on the table so everyone can customize a bowl to taste.
Storage and Reheating Tips
- Refrigerate promptly. Let the soup cool slightly, transfer it to airtight containers, and refrigerate it within two hours. Enjoy refrigerated leftovers within three to four days.
- Store noodles separately when possible. Noodles continue to soak up broth and soften. Keeping them in a separate container helps preserve their texture and keeps the soup from becoming too thick.
- Reheat gently. Warm the soup in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of broth or water if the noodles have absorbed too much liquid.
- Freeze the soup base for best results. Beef, vegetables, and broth freeze better than cooked noodles. Freeze the cooled soup base in meal-size portions, leaving a little room for expansion, and add freshly cooked noodles after thawing and reheating.
- Label each container. Add the name and date so it is easy to identify. For the best texture and flavor, use frozen soup within about three months.
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Beef and Noodle Soup
Equipment
Ingredients
- 10 Cups Beef Broth, divided
- 2 Oz Onion Soup Mix Package
- 10 3/4 Oz Cream of Mushroom Soup
- 3 Lb Roast Beef
- 24 Oz Frozen Egg Noodles Reames
- 1 Tbsp Onion Powder
- 1 Tsp Salt
- 1 Tsp Pepper
- Fresh Parsley to garnish
Instructions
- In a large bowl, combine 8 cups beef broth, onion soup mix, cream of mushroom soup, onion powder, salt and pepper. Set aside.
- Place the roast in a 6-8 quart slow cooker. Pour in the soup mixture. Cover and cook for 8 hours on LOW, or until the beef shreds easily. **You may want to cook overnight – see rest of recipe**
- After 8 hours, tear beef apart and add the remaining 2 cups of beef broth. Cover and continue to cook an additional 8 hours on LOW.
- Add frozen egg noodles. Cover and cook for an additional hour on HIGH or until noodles are tender.
- Serve.
Notes
Nutrition
Do you put the frozen egg noodles in frozen it thrawed. Can you use reduced sodium beef broth
You would add the egg noodles frozen. And yes, you can use reduced sodium beef broth. Thanks so much for stopping by and asking 🙂
Enjoy!