Description
A hearty and flavorful beef noodle soup perfect for any occasion.
Ingredients
Scale
- 2–3 lb beef roast (chuck roast recommended)
- Salt and pepper
- 2 Tablespoons oil
- 8 cups low-sodium beef broth
- 1 envelope onion soup mix (or homemade)
- 1/2 teaspoon crushed dried rosemary
- 1/4 teaspoon dried thyme
- 3–4 cloves garlic, minced
- 10.5 oz can cream of mushroom soup (or homemade)
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 24 oz egg noodles
- Salt and pepper, to taste
- Sautéed mushrooms, optional
Instructions
- Trim large fat pieces from the roast and cut into 1-inch cubes. Season with salt and pepper.
- Heat oil in a large pot or Dutch oven over high heat. Sear beef on all sides until browned.
- Stir in beef broth, onion soup mix, rosemary, thyme, and garlic. Bring to a boil, reduce heat to low, cover, and cook for 1 hour.
- Stir in cream of mushroom soup, carrots, and celery. Cook for 20 minutes.
- Add egg noodles and cook for 5–10 minutes, until tender.
- Stir in sautéed mushrooms if using. Taste and adjust salt and pepper.
Notes
- Chuck roast gives better texture and flavor than packaged stew meat.
- Keeps in the fridge 3–4 days.
- Sear beef first for slow cooker method; cook on LOW for 6 hours.
- Add ingredients for Instant Pot; pressure cook for 45 minutes.
- Freeze soup without noodles for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 849 kcal
- Sugar: 2 g
- Sodium: 5062 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 65 g
Keywords: Beef Noodle Soup, Comfort Food, Hearty Soup