Description
This hearty and comforting Beef Noodle Soup is a classic dish that’s perfect for chilly days. Tender beef, flavorful vegetables, and perfectly cooked noodles simmer in a rich and savory broth. This homemade version is easy to make and tastes so much better than anything you’ll find in a can!
Ingredients
Units
Scale
- 1 1/2 – 2 pounds boneless beef chuck roast or sirloin, cut into 1/2-inch cubes
- 3–4 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 cup sliced carrots
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 1/2 teaspoons minced garlic
- 6 cups beef stock (can substitute up to 2 cups with water)
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon ground thyme
- 2 bay leaves
- Salt, to taste
- Ground black pepper, to taste
- 1 1/2 cups dry egg noodles
- 1/2 – 1 cup half-and-half
- 1 tablespoon cornstarch
- Chopped parsley, for topping (optional)
Instructions
- Coat Beef: Toss beef cubes with flour, shaking off excess.
- Brown Beef: Heat olive oil in a large stockpot over medium heat. Brown beef in batches, transferring to a plate.
- Sauté Vegetables: Add carrots, celery, and onions to the pot. Cook for a few minutes, then stir in garlic and cook until onions are translucent.
- Simmer with Beef and Broth: Return beef to the pot. Add beef stock, Italian seasoning, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer partially covered for 1 ½ – 2 hours, or until beef is tender.
- Cook Noodles: Stir in egg noodles and simmer for 8-10 minutes, or until tender.
- Thicken Soup: Whisk together half-and-half and cornstarch in a bowl. Stir into the soup and simmer for 3 minutes, or until thickened.
- Serve: Ladle into bowls and garnish with parsley, if desired.
Notes
- Use leftover cooked beef or stew meat for a quicker version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, omit noodles and freeze the soup. Cook noodles separately when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
