Name: Hearty Beef Noodle Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 pounds beef chuck roast, fat trimmed and diced into 1 to 1½-inch pieces; 1 yellow onion, finely diced; 2 to 3 carrots, peeled and diced (about 1 cup); 2 to 3 stalks celery, diced (about 1 cup); 3 cloves garlic, finely minced; 1 teaspoon salt, plus more to taste; 1 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 8 cups beef broth (regular or low-sodium); 1 tablespoon Worcestershire sauce; 1 cup frozen peas, thawed; 6 to 8 ounces egg noodles, uncooked (about 2 cups); Fresh parsley, optional for garnish

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A soul-warming bowl of comfort, this Hearty Beef Noodle Soup is packed with tender chunks of beef, soft egg noodles, and savory herbs. Simmered in rich beef broth with aromatic vegetables, this one-pot wonder is the perfect cozy meal for chilly evenings or anytime you need a nourishing, satisfying dish.

Hearty Beef Noodle Soup

Why You’ll Love This Recipe

Comfort food at its best—rich, filling, and flavorful
One-pot meal with easy cleanup
Uses simple, whole ingredients—no processed shortcuts
Great for make-ahead meals and leftovers
Perfect for feeding a crowd or meal prepping
Customizable with your favorite vegetables or spices
Balanced with protein, veggies, and carbs
Freezer-friendly
Kid- and family-approved
Warms you up from the inside out

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Beef chuck roast (or round, rump, or stew meat), diced
Yellow onion (or red/white)
Carrots
Celery
Garlic
Salt
Dried oregano
Black pepper
Dried rosemary
Dried thyme
Beef broth (regular or low-sodium)
Worcestershire sauce
Frozen peas, thawed
Egg noodles
Fresh parsley (optional for garnish)

Directions

Heat olive oil in a large Dutch oven over medium-high heat.
Add the diced beef and sear for 5–6 minutes, turning to brown evenly on all sides.
Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in garlic, salt, oregano, pepper, rosemary, and thyme. Cook for 1 minute, stirring constantly to bloom the herbs.
Pour in beef broth and Worcestershire sauce. Stir, bring to a boil, then reduce to a gentle simmer.
Cover and simmer for about 1 hour, or until beef is fork-tender.
In the last 10–15 minutes of simmering, stir in the egg noodles and peas. Cook until noodles are tender.
Taste and adjust seasoning. Add extra broth if needed.
Serve hot, garnished with chopped fresh parsley if desired.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Variations

Add greens: Stir in spinach or kale near the end of cooking.
Spicy version: Add crushed red pepper flakes or a diced jalapeño for a kick.
Different noodles: Use rotini, ditalini, or even rice for a gluten-free option.
Herb swap: Use fresh thyme and rosemary instead of dried, if available.
Mushroom lovers: Add sliced mushrooms with the onions for extra depth.
Tomato twist: Add a tablespoon of tomato paste for a richer broth.
Slow cooker version: Sear beef, then transfer everything (except noodles and peas) to a slow cooker and cook on low for 7–8 hours. Add noodles and peas in the last 30 minutes.
Low-carb: Skip the noodles and add more vegetables or cauliflower florets.
Kid-friendly: Use small pasta shapes and skip peas if picky eaters prefer it.
Asian-inspired: Add soy sauce, ginger, and bok choy for an Asian beef noodle spin.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer-safe containers for up to 3 months. Consider freezing without noodles and cooking fresh noodles when reheating to avoid sogginess.
Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if needed to thin the soup.

FAQs

What’s the best cut of beef for this soup?

Beef chuck roast is ideal for its tenderness and flavor when simmered. Stew meat, rump roast, or beef round also work well.

Can I use pre-cooked beef?

Yes, leftover roast beef or shredded brisket can be added in the last 15 minutes of cooking.

How do I keep the noodles from getting mushy?

Cook the noodles separately and add them just before serving, especially if planning to store leftovers.

Can I make this soup in a slow cooker?

Yes. After searing the beef, transfer everything (except noodles and peas) to a slow cooker and cook on low for 7–8 hours. Add noodles and peas in the last 30 minutes.

Can I use chicken broth instead of beef broth?

You can, but it will have a lighter flavor. Beef broth gives the soup its rich depth.

What kind of egg noodles should I use?

Any wide or medium egg noodles work. You can also use homemade or frozen noodles if preferred.

Is this soup freezer-friendly?

Yes. For best results, freeze without the noodles and add freshly cooked noodles when reheating.

Can I add potatoes?

Yes, diced potatoes can be added with the vegetables and simmered until tender.

Is this soup healthy?

Yes, it’s high in protein and full of veggies. Use low-sodium broth and trim the beef well for a lighter version.

Can I double the recipe?

Absolutely. Use a large pot and double all ingredients for a crowd or extra freezer portions.

Conclusion

Hearty Beef Noodle Soup is the ultimate comfort meal, delivering rich, savory flavor in every spoonful. Whether you’re warming up on a cold night or looking for a make-ahead meal to feed your family, this one-pot classic checks all the boxes. Easy to make, deeply satisfying, and endlessly adaptable—it’s a recipe you’ll come back to all year long.