The BEST Beef Noodle Soup Recipe (Takes Only 15 Minutes of Prep Work)

Cubed beef, noodles, and carrot pieces in broth in a bowl.

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Soup season is in full swing, and my beef noodle soup recipe will be the coziest feature of cold winter nights. It combines tender bites of beef with onions, carrots, celery, and egg noodles to create a soup that's to die for. Plus, it's so easy to make. In fact, just a handful of steps and 15 minutes of prep work are all it takes to whip this beef noodle soup up from scratch!



1 tbsp. olive oil

1 pound stew meat or chuck roast, cut in big cubes

1/2 tsp. kosher salt

1/2 tsp. black pepper

1 cup onion , chopped

4 cups beef broth, low sodium

1 tsp. oregano

3 celery stalks, sliced

1 bouquet garni (Rosemary, thyme, and bay leaf)

2 cups carrots , diced

2 cups egg noodles

Fresh parsley for garnish


  1. Add oil to a large pot or dutch oven over high heat.
  2. Add the meat to the pot and season with salt and pepper, sear on all sides for about 8-10 minutes.
  3. Add in the onions and cook for 4-5 minutes, until translucent. Add celery and carrots and cook for 1 minute.
  4. Add in beef broth and garlic and bring to a boil, then reduce to low heat.
  5. Cook, uncovered, for 1 hour.
  6. Take out the bouquet garni.
  7. Add in the egg noodles and cook for 10 minutes or until the pasta is tender.
  8. Serve immediately with fresh parsley.


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