This recipe for beef noodle soup is a hearty meal full of braised tender beef, vegetables and plenty of egg noodles. It’s the perfect way to warm up on a cold day!
Beef noodle soup is quick to make and is comfort food at its finest. Serve your soup with garlic knots or cornbread for a complete meal that the family will love.
Remember that Yankee Pot Roast recipe I shared with you the other day? This beef noodle soup is the perfect way to use up the leftover meat – dare I say it’s almost better than the original pot roast? The best part is because you’re using pre-cooked meat this soup is on the table in less than 30 minutes!
How do you make beef noodle soup?
This beef noodle soup is so very simple yet it packs a lot of flavor. The recipe starts with a base of carrots, onions and celery. Add in your leftover pot roast and beef broth and give the whole thing a quick simmer on the stove until the vegetables are tender. The final step is to add the egg noodles. You can really use whatever variety you like, or even regular pasta in a pinch, but I prefer wide pappardelle noodles.
The pot roast makes this soup a hearty meal, but the concept familiar enough that the whole family will enjoy it, even your picky eaters!
I love being able to make one pot roast and use it for two nights worth of dinners, especially when you end up with amazing meals in the end! This beef and egg noodle soup is most definitely comfort food at its finest and will warm you up on even the coldest of days.
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More hearty soup recipes
Beef Noodle Soup
Ingredients
- 2 teaspoons butter
- 1 medium yellow onion finely diced
- 3 carrots halved lengthwise, peeled and sliced into 1/2 pieces
- 3 stalks of celery sliced into 1/2 pieces
- 4 cups of leftover cooked beef cut into large chunks (such as pot roast)
- 6 cups of beef broth
- 8 ounces of egg noodles such as pappardelle
- kosher salt and pepper
- 2 tablespoons chopped parsley
Instructions
- Heat the butter over medium in a large stock pot. Add the onion and season with salt and pepper; cook for 3-5 minutes or until onion is translucent.
- Add the carrots and celery and cook for 3 more minutes. Pour the beef broth into the pot and bring it to a simmer.
- Add the beef to the pot and cook at a simmer for 15 minutes or until vegetables have softened.
- Add the noodles and bring to a boil. Boil for the time specified on your noodle packaging.
- Taste for seasoning and add additional salt and pepper as needed.
- Stir in the chopped parsley and serve.
Second try –
How many 3 inch carrots ????
I apologize it looks like there was a glitch in the recipe card, I’ve correct it now to say 3 carrots.
Would leftovers from your brisket recipe work for this?
Which brisket recipe? Most likely yes!
I used 1 lb ground beef, browned at the start.
I added 1 tblsp minced garlic last minute of sauteing veggies.
I added 2 tblsp tomato paste at end of sauteing vegetables.
This was so delicious, Sara! I will make it again.
Delicious recipe! We have enjoyed so many of your recipes, I always check your cite first for ideas…thank you!
This was very good. I used left over prime rib.
A very delicious bowl of soup! I used stew meat that I cut in half or quicker cooking and added the onion and seasoned with the salt and pepper. Added the beef to the vegetables and stock then simmered for about 1/2 hour. Stirred the kluski noodles into the soup and checked the seasonings again adding a bit more salt and pepper. If you are having colder weather like we are definitely make this soup! Made and reviewed for the What’s On The Menu tag game.
So glad you enjoyed it, thank you for reporting back!
Made this tonight and it was delicious. My son loved it! This is a great recipe for using leftover pot roast , thank you!
This is such a hearty and delicious looking soup, Sara. Your gorgeous pictures have me wanting it for dinner!
Made this for dinner last night, and it was delicious and so easy to make! My grandmother used to make this soup, but with ground beef. Brought back wonderful memories.
Terri I’m so glad to hear you enjoyed it, thanks for reporting back!
I can’t believe how amazing this looks….I need a whole loaf of bread to sop up that goodness!
I just happen to have some leftover rump roast. Perfect!
I LOVE 30 minute meals and leftovers creations! This looks so cozy and filling– perfect for this cold weather we’ve been having! Pinned!
Ahhh… this reminds me of a soup my mom used to make on Sunday. It was basically a pot roast with braising liquid and tons of egg noodles. So delicious. Your soup looks fantastic. I can practically taste it from here. 🙂
I love the idea of being able to use the left over pot roast! Perfect for a cold winter night!
THIS is what I want for dinner 🙂 It looks so delicious! I love that you use pappardelle! And it’s definitely something that my son (a picky eater) would eat.
Great idea! I love making a chuck roast in my “big red pot” and this is a perfect way to make dish #2. It reminds me of the beef bone soup my grandma made when I was young!
It’s really cold where I am today and I could use this delicious comfort food in a bowl! Truly wholesome and very filling indeed!
One pot roast is one meal around here. This looks delicious!
I have tons of leftover beef from our Christmas roast. This seems like the perfect recipe to use it in. I could ecVen eat a bowl for breakfast.
I love this soup–so perfect for cold weather. And nothing beats making one meal and having leftovers for something as fab as this!