Description
This hearty Beef Noodle Soup features tender cubed beef simmered in a flavorful broth with aromatic herbs, vegetables, and creamy mushroom soup, combined with egg noodles for a comforting and satisfying meal perfect for chilly days.
Ingredients
Scale
Beef and Seasoning
- 2-3 lb beef roast, trimmed and cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons oil
Soup Base and Vegetables
- 8 cups low-sodium beef broth
- 1 envelope onion soup mix
- ½ teaspoon crushed dried rosemary
- ¼ teaspoon dried thyme
- 3-4 cloves garlic, minced
- 10.5 oz can cream of mushroom soup
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
Pasta
- 24 oz egg noodles
Optional
- Sautéed mushrooms, for stirring in before serving
Instructions
- Prepare the Beef: Trim any large fat pieces from the beef roast and cut it into 1-inch cubes to ensure even cooking and tender bites.
- Sear the Beef: Heat oil in a large pot or Dutch oven over high heat. Season the beef cubes with salt and pepper. Once the oil is hot, add the beef and sear on all sides until browned, locking in flavor.
- Simmer the Broth: Stir in the low-sodium beef broth, onion soup mix, crushed dried rosemary, dried thyme, and minced garlic. Bring the mixture to a boil, then reduce heat to low, cover, and allow it to cook gently for 1 hour to develop rich flavors and tenderize the beef.
- Add Vegetables and Creaminess: After an hour, add the cream of mushroom soup, chopped carrots, and celery to the pot. Continue cooking uncovered or partially covered for another 20 minutes until the vegetables are tender.
- Cook the Noodles: Add the egg noodles to the pot and cook for 5–10 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Finish and Serve: Optionally, stir in sautéed mushrooms for added depth of flavor before serving the soup hot.
Notes
- For richer flavor, use homemade beef broth instead of store-bought.
- Searing the beef properly enhances the depth of flavor in the soup.
- Adjust the cooking time of noodles based on package instructions to prevent overcooking.
- Optional sautéed mushrooms add earthiness and texture, but the soup is delicious without them.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
