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Beef and Noodle Soup

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This hearty Beef and Noodle Soup will warm your soul and fill your belly. Long cook time, but worth it!!!

Overhead view of a bowl of Beef and Noodle Soup with the serving bowl in the background.

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.

Need more soup recipes?



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Close up of a bowl of Beef and Noodle Soup.
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Beef and Noodle Soup

This hearty Beef and Noodle Soup will warm your soul and fill your belly. Long cook time, but worth it!!!
Course Main, Main Course, Main Dish
Cuisine American
Keyword beef and noodle beef and noddle soup recipe, beef and noodle soup crock pot, beef noddle recipe, beef noodle soup slow cooker, recipes to use egg noodles
Prep Time 5 minutes
Cook Time 17 hours
0 minutes
Total Time 17 hours 5 minutes
Servings 10
Calories 478kcal

Equipment

  • Slow Cooker / Crock Pot

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.
    Bowl of beef broth, onion soup mix, cream of mushroom soup, and spices.
  • 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**
    Raw roast beef in broth mixture.
  • 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.
    Shredded roast beef in a bowl.
  • Add frozen egg noodles. Cover and cook for an additional hour on HIGH or until noodles are tender.
    Frozen noodles being added to the beef soup mix.
  • Serve.
    Close up of a bowl of Beef and Noodle Soup.

Nutrition

Calories: 478kcal | Carbohydrates: 56g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 136mg | Sodium: 3744mg | Potassium: 916mg | Fiber: 3g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 62mg | Calcium: 455mg | Iron: 5mg
Straight on view of a bowl with Beef and Noodle Soup.
Overhead view of a bowl with Beef and Noodle Soup.
Close up of a bowl of Beef and Noodle Soup with a spoon ready to scoop up a bite.

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