This beef noodle soup started on a cold day when I wanted something comforting but didn’t want to think too hard. I had a chunk of beef in the fridge, noodles in the pantry, and just enough motivation to chop vegetables without complaining too much.
This is the kind of soup that simmers while you clean up the kitchen, forget about it for a minute, then remember it smells amazing and feel very proud of yourself.
It’s not fancy. It’s not fast. But it’s honest soup. The kind that feels like it’s doing you a favor just by existing.
Why I Keep Making This Dish (The Real Reasons)
- Cold-day fix: This soup makes bad weather feel less personal.
- Big pot energy: Plenty to eat now and later.
- Smells incredible: The house does most of the work.
- Flexible ingredients: It forgives substitutions.
- Comfort without drama: Nothing complicated, just solid food.
- Leftovers win: Somehow better the next day.
- Feels nostalgic: Even if you don’t know why.
Tips I Learned the Hard Way
- Brown the beef: Pale beef equals sad soup.
- Cut beef evenly: Big chunks take forever to get tender.
- Don’t rush the simmer: Time is doing the heavy lifting.
- Salt slowly: Broth and Worcestershire add salt later.
- Herbs matter: Even dried ones show up if you let them.
- Noodles absorb broth: Expect the soup to thicken.
- Taste at the end: Always, always taste at the end.
Variations You Can Mess Around With
- No wine: Skip it. Still great.
- Extra veggies: Mushrooms or green beans fit right in.
- Spicy mood: Red pepper flakes or a pinch of cayenne.
- Fresh herbs: Double the amount if you have them.
- Different noodles: Rotini or broken spaghetti work.
- Lighter version: Use less beef, more vegetables.
- Separate noodles: Great if you plan on leftovers.
How To Make Beef Noodle Soup?
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck roast, trimmed and cut into 1 to 1 1/2-inch pieces
- 1 yellow onion, finely diced
- 2 to 3 carrots, peeled and diced small
- 2 to 3 stalks celery, diced small
- 3 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon dried oregano
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 8 cups beef broth
- ½ cup dry red wine, optional
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas, thawed
- 6 to 8 ounces egg noodles, uncooked
- Fresh parsley, optional for garnish
Instructions
Step 1:
Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the beef and cook for about 5 to 6 minutes, flipping occasionally, until browned on all sides.
Step 2:
Add the onion, carrots, and celery. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
Step 3:
Stir in the garlic, salt, oregano, pepper, rosemary, and thyme. Cook for about 1 minute, stirring constantly so the garlic doesn’t burn.
Step 4:
Pour in the beef broth, red wine if using, and Worcestershire sauce. Bring everything to a boil, then cover, reduce heat to low or medium-low, and let it simmer for about 1 hour, or until the beef is tender.
Step 5:
Add the egg noodles during the final 10 to 15 minutes of cooking and let them simmer until tender.
Step 6:
Stir in the peas, taste the soup, and adjust seasoning as needed.
Step 7:
Garnish with fresh parsley if you like and serve hot.
Beef Noodle Soup
Ingredients
Method
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the beef and cook for about 5 to 6 minutes, flipping occasionally, until browned on all sides.
- Add the onion, carrots, and celery. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
- Stir in the garlic, salt, oregano, pepper, rosemary, and thyme. Cook for about 1 minute, stirring constantly so the garlic doesn’t burn.
- Pour in the beef broth, red wine if using, and Worcestershire sauce. Bring everything to a boil, then cover, reduce heat to low or medium-low, and let it simmer for about 1 hour, or until the beef is tender.
- Add the egg noodles during the final 10 to 15 minutes of cooking and let them simmer until tender.
- Stir in the peas, taste the soup, and adjust seasoning as needed.
- Garnish with fresh parsley if you like and serve hot.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 499 kcal |
| Carbohydrates | 30 gm |
| Fat | 24 gm |
| Protein | 39 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Big bowls: The kind you need two hands for.
- With bread: Any bread. All bread.
- Quiet dinners: Just soup and a spoon.
- Family-style: Everyone serves themselves.
- Cold nights: Mandatory.
- Next-day lunch: Even better.
Storage, Leftovers, and Next-Day Thoughts
- Fridge: Keeps well for up to 4 days.
- Reheat gently: Add a splash of broth if thick.
- Noodles swell: Totally normal.
- Flavor improves: More time, more comfort.
- Freeze-friendly: Best without noodles if freezing.
- Meal prep win: Easy grab-and-go.
FAQs (Real Questions People Actually Ask)
Can I use a different cut of beef?
Yes. Chuck works best, but stew meat is fine.
Do I need the wine?
Nope. It just adds depth.
Why is my beef still tough?
It needs more time. Soup is patient.
Can I cook noodles separately?
Yes, especially if you want brothier leftovers.
Is this salty enough?
Taste it. Soup needs confidence with salt.
Can I add more herbs?
Absolutely. Soup likes attention.
Is this freezer-friendly?
Yes, especially without noodles.
