There’s something so comforting about a bowl full of rich broth, tender beef, and perfectly cooked noodles. This Beef Noodle Soup Recipe brings all those cozy vibes together in a way that’s more than just soup—it’s a full-on warm hug in a bowl that you'll find yourself coming back to again and again.

The image shows a close-up of a white bowl filled with creamy beef noodle soup. The first layer is a smooth, light beige creamy broth. Floating in the broth are wide yellow egg noodles with a slight curl and soft texture. There are medium-sized brown beef chunks spread throughout the noodles. Bright green peas and orange carrot pieces add pops of color. Small bits of chopped green herbs are sprinkled on the top layer to add freshness. A silver spoon is partially visible dipped into the soup from the left side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Noodle Soup Recipe
Top Tip
How to Serve Beef Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Noodle Soup Recipe

Why You'll Love This Recipe

I’ve made this Beef Noodle Soup Recipe so many times, and it never fails to impress. It's got layers of deep meaty flavor balanced by creamy, luscious broth and fresh veggies. Plus, it’s straightforward enough that you can make it any night of the week without fuss.

Hearty and Comforting: The tender seared beef combined with egg noodles creates a satisfying, filling meal that just warms you from the inside out.
Perfectly Balanced Flavors: A blend of Worcestershire, soy sauce, and Dijon mustard boosts the broth without overpowering, giving it an irresistible depth.
Hands-Off Braising: Baking the soup low and slow in the oven makes the beef melt-in-your-mouth tender, with minimal active cooking time.
Customizable Comfort: You can easily swap veggies, adjust seasoning, or even slow cook it—making it perfect for your taste and schedule.

This image shows a creamy stew with three main layers visible inside a white pot. The base layer is a light brown creamy sauce that looks smooth and thick. The middle layer consists of yellow egg noodles that are soft and curly, floating in the sauce. The top layer has chunks of browned meat, bright green peas, and pieces of orange carrot scattered evenly on the surface. The stew is garnished with small green herb bits, adding a fresh touch. A large metal ladle filled with noodles, meat, peas, carrots, and sauce is in the center, slightly lifted above the stew. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Beef Noodle Soup Recipe plays a crucial part in creating that rich, savory, and creamy soup you’ll love. I always recommend picking fresh veggies and good-quality beef to get the best results, and don't skip the searing step—it really builds the flavor foundation.

Flat lay of a small pile of fresh top sirloin steak cubes, a few whole brown eggs with clean shells, a small bowl of bright orange chopped carrots, a small bowl of pale green chopped celery ribs, a small bowl of finely chopped white onion, several peeled garlic cloves, a few dried red pepper flakes scattered neatly, a small white bowl with a pat of unsalted butter, a small white bowl with golden olive oil, a small white bowl with vegetable oil, a small mound of yellow egg noodles, a small white bowl with white all-purpose flour, a small white bowl of fresh fire roasted diced tomatoes with juices, a small white bowl of frozen petite peas, a small bowl of half and half cream, a small white bowl of light golden cornstarch powder, a few sprigs of fresh parsley, and small white bowls containing dried parsley flakes, dried oregano, dried thyme, and paprika powders, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Top sirloin steak: A lean yet tender cut that sears beautifully and stays flavorful through slow cooking.
Salt and pepper: Essential to season the meat properly from the start, boosting the meat’s natural flavor.
Vegetable oil: For searing the beef without burning, giving you that delicious crust.
Egg noodles: I like sturdy noodles that hold up well without becoming mushy when tossed with soup.
Butter and olive oil: A combo that adds richness and helps soften the veggies with great flavor.
Onion, carrots, celery: Classic aromatics that bring sweetness and earthiness to the broth.
Garlic and red pepper flakes: Garlic adds aroma, while the red pepper flakes give just a little warmth.
Flour: This creates a roux to thicken the soup slightly, giving it a luscious texture.
Water and beef base/bouillon: The liquid backbone—using beef base boosts richness if you don't want to use broth.
Worcestershire sauce and soy sauce: These umami powerhouses deepen the soup’s flavor complexity.
Dijon mustard: Adds a subtle tang that brightens the broth.
Dried parsley, oregano, thyme, paprika: Herbs and spice for balanced earthy and smoky notes.
Half and half or evaporated milk: Makes the soup creamy without overpowering the hearty broth.
Cornstarch: Helps thicken the half and half mixture to keep the soup smooth and silky.
Fire roasted diced tomatoes: I love the smoky sweetness these add to cut through the creaminess.
Frozen petite peas: Add a pop of color and sweetness, tossed in at the end to keep them vibrant.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s great about this Beef Noodle Soup Recipe is how easy it is to tweak. I like to make it as is for a classic bowl, but sometimes I throw in extras or change things up depending on the season or what I have on hand. You can absolutely put your personal twist on it!

Variation: I’ve swapped the top sirloin for chuck roast when I wanted it even more tender and juicy—just adjust the cooking time to get that perfect melt-in-your-mouth result.
Vegetarian twist: If you prefer meatless, use vegetable broth and add mushrooms to create that umami richness without the beef.
Spicier version: Kick it up with extra red pepper flakes or even a dash of sriracha for some heat.
Slow cooker method: I sometimes do the initial sear and veg sauté on the stove, then move everything to the slow cooker for those days I want hands-off comfort.

Step-by-Step: How I Make Beef Noodle Soup Recipe

Step 1: Sear the Beef to Lock in Flavor

First things first—while your beef is still on the cutting board, sprinkle it with salt and pepper. This little seasoning step before cooking really makes a difference. Heat a tablespoon of vegetable oil in your Dutch oven until it's smoking hot, then add half the beef pieces. You want to get a deep golden crust, which usually takes about 4 minutes total, turning so all sides get that beautiful sear. Use a slotted spoon to move the beef to a plate and repeat with the rest. Those delicious browned bits left in the pot? Gold. They’re flavor magic for your soup base.

Step 2: Build Your Flavor Base with Vegetables

Lower the heat a bit and melt your butter with olive oil in the same pot, using the beef drippings for extra richness. Toss in onions, carrots, and celery, letting them soften and release their sweetness. After about 8 minutes, add garlic and a pinch of red pepper flakes for a touch of warmth, cooking for just 30 seconds so everything stays bright and fragrant.

Step 3: Make the Roux and Add Liquids

Turn the heat down to medium and sprinkle in the flour, stirring constantly so it cooks out the raw taste—this should take 1 to 2 minutes. Then, move the heat to low and slowly pour in the water, scraping up those tasty browned bits from the bottom. Stir in your beef base, Worcestershire sauce, soy sauce, Dijon mustard, and all your herbs and seasonings—this combo makes the broth irresistibly savory. Pop the seared beef back in and give it all a good stir.

Step 4: Bake Low and Slow for Tender Beef

Bring the pot to a gentle simmer, cover, and slide it into a 325°F oven. This slow braise for about 90 minutes is what transforms your beef to succulent, tender perfection. While the soup is baking, start your pasta water so they’re ready at dinner time.

Step 5: Cook Noodles Separately & Finish the Soup

Cook your egg noodles just until al dente in boiling salted water—don’t overdo it since they’ll soak up the soup's flavors later. Drain and toss with a bit of olive oil if you aren’t ready to add them right away. When your beef is tender, bring the soup back to the stove and whisk together the half and half with cornstarch. Stir that into the pot with the diced tomatoes, simmering until lovely and thick. Toss in the frozen peas last minute, then stir everything together with the noodles. Taste and adjust salt and pepper.

Top Tip

Having made this Beef Noodle Soup Recipe more times than I can count, a few key tips help keep it tasting incredible every time. It’s that sear on the beef and the slow braise in the oven that give you unbeatable flavor and texture.

Searing for Flavor: Don’t rush this step—getting a dark crust on your beef is essential as it adds the deep savory notes your soup needs.
Separate Noodle Cooking: Cooking noodles separately prevents them from turning gummy or tough, especially since beef benefits from slow cooking without boiling.
Slow Oven Braise: Using the oven for low and slow cooking helps the beef become melt-in-your-mouth soft, something stovetop simmering sometimes can’t achieve.
Thickening Last: Add your half and half mixture after the beef is tender, so the creaminess stays smooth and doesn’t curdle.

How to Serve Beef Noodle Soup Recipe

Garnishes

I usually finish with a sprinkle of fresh parsley—it adds a pop of color and fresh herbiness that brightens the soup beautifully. Sometimes, I’ll add a dash of cracked black pepper or even a squeeze of lemon for a little zing. Freshly chopped green onions can also add a subtle crunch and mild sharpness that works wonders.

Side Dishes

This soup is so filling on its own, but I like pairing it with rustic bread for dipping or a simple green salad dressed with lemon vinaigrette to lighten up the meal. For a bit of extra comfort, garlic bread or roasted Brussels sprouts make great companions too.

Creative Ways to Present

For special occasions, I’ve served this soup in small, individual crocks or rustic bowls with a crisp grilled cheese on the side—it feels like something you’d find in a cozy bistro. You can also ladle it over just a few noodles in a shallow bowl and garnish with microgreens or a swirl of chili oil for a restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and it keeps beautifully for up to four days. When I want to eat it later, I reheat gently on the stove, stirring occasionally to keep everything smooth and evenly warmed.

Freezing

Because of the creamy broth and noodles, freezing the full soup isn’t my go-to—I’ve found the texture can get a bit weird. Instead, I freeze the soup base (without noodles) in a freezer-safe container for up to three months, using evaporated milk instead of half and half before freezing. When thawed, I cook fresh noodles separately just before serving.

Reheating

When reheating, I gently warm the soup on the stovetop over medium-low heat, stirring often. Adding freshly cooked noodles at this stage keeps the texture spot on and prevents mushiness. If the soup thickens too much upon reheating, just splash in a bit of water or broth to loosen it up.

Frequently Asked Questions:

Can I use a different cut of beef for this soup?

Absolutely! While top sirloin is great for its balance of lean and tenderness, you can use chuck roast or even brisket. Just be mindful that tougher cuts might need longer cooking times to become tender.

How can I make this recipe gluten-free?

You can substitute the flour with a gluten-free flour blend when making the roux, and use gluten-free noodles instead of egg noodles. Also, double-check that your beef base and soy sauce are gluten-free.

Why do the noodles need to be cooked separately?

Cooking noodles separately prevents them from soaking up too much liquid and turning mushy. Since the beef needs slow, gentle cooking, boiling noodles directly in the soup would make the beef tough and the noodles overcooked.

Can I make this soup in a slow cooker?

Yes! After searing the beef and sautéing the vegetables on the stove, transfer everything to a slow cooker with adjusted liquid amounts (reduce water and beef concentrate slightly) and cook on low for 8-10 hours or high for 4-6 hours until the beef is tender. Then finish with the creamy elements and noodles before serving.

Final Thoughts

This Beef Noodle Soup Recipe has become a staple in my kitchen, especially when I want something that fills the soul and satisfies everyone at the table. It’s approachable yet elegant, perfect for weeknights or special weekends alike. I’m confident you’ll enjoy making and eating it just as much as I do—nothing beats that feeling of sharing a homemade bowl of comfort with loved ones.