Description
Hearty and flavorful beef noodle soup made with tender beef and fresh vegetables.
Ingredients
Scale
- 2–3 lb beef chuck roast, trimmed and cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons oil
- 8 cups low-sodium beef broth
- 2 tablespoons homemade onion seasoning blend (dried onion, onion powder, garlic powder, black pepper)
- 1/2 teaspoon crushed dried rosemary
- 1/4 teaspoon dried thyme
- 3–4 cloves garlic, minced
- 10.5 oz homemade cream of mushroom soup or canned mushroom soup without wine
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 24 oz egg noodles
- Salt and pepper, to taste
- Sautéed fresh mushrooms, optional
Instructions
- Trim any large pieces of fat from the beef and cut into 1-inch cubes.
- Heat oil in a large pot or Dutch oven over high heat. Season beef generously with salt and pepper.
- Once oil is hot, add beef and sear on all sides until browned.
- Stir in beef broth, onion seasoning, rosemary, thyme, and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add cream of mushroom soup, carrots, and celery. Cook for another 20 minutes.
- Stir in egg noodles and cook for 5–10 minutes, until noodles are tender.
- Add sautéed mushrooms just before serving, if using.
- Taste and adjust seasoning with additional salt and pepper as needed.
Notes
- Chuck roast is recommended for best texture and flavor.
- After searing, transfer beef to a slow cooker with broth, onion seasoning, and garlic. Cook on LOW for 6 hours. Add mushroom soup, carrots, and celery and cook 1 more hour. Add noodles and cook until tender.
- Sear beef using pressure cooker sauté mode. Add remaining ingredients except noodles. Pressure cook for 45 minutes with natural release. Switch back to sauté, add noodles, and cook until tender.
- Freeze the soup without noodles for up to 3 months. Thaw overnight and reheat before adding fresh noodles.
- Leftovers keep well in the refrigerator for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 849 kcal
- Sugar: 2 g
- Sodium: 5062 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 65 g
- Cholesterol: 164 mg
Keywords: Beef Noodle Soup, Comfort Food, Hearty Soup