There’s something instantly comforting about a warm bowl of noodles swimming in savory, tender beef broth — that’s why this Beef Noodle Soup Recipe has been a go-to in my kitchen, especially when I want a hug in a bowl. The rich, hearty flavors come together to create a soup that’s as satisfying as it is soul-soothing.

The image shows a bowl filled with thick soup that has three main visible layers: large yellowish egg noodles with a smooth, slightly curled texture, browned chunks of meat with a coarse surface, and bright green peas with smooth skins. There are also small pieces of orange carrots scattered throughout. The soup liquid is creamy light brown, coating all ingredients evenly. Small specks of fresh parsley are sprinkled on top and throughout, adding green bursts of color. The bowl is white with tiny brown spots and sits on a white marbled texture. A silver spoon is partially inside the bowl. 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

Since the first time I made this Beef Noodle Soup Recipe, it’s stood out for its balance of rich beefiness and creamy texture, thanks to a slow oven braise and a simple yet flavorful finish. It’s not just tasty — it’s also pretty straightforward, so even soup skeptics have loved it.

Deep, Tender Beef: Slow cooking in the oven makes the sirloin melt in your mouth every time.
Perfectly Cooked Noodles: Cooking noodles separately keeps them from getting mushy or overcooked in the broth.
Flavor Layering: A blend of Worcestershire, soy sauce, and a touch of Dijon ramps up umami and complexity beautifully.
Comfort Food With a Twist: The creamy broth made with half and half gives this soup a cozy richness without feeling heavy.

This image shows a creamy soup full of layers with wide egg noodles that are light yellow and curled, floating on the top layer. There are chunks of browned beef with a textured surface scattered throughout the soup, adding depth. The soup also has bright orange carrot pieces and vibrant green peas mixed in, giving a nice color contrast. The creamy broth has a light beige color with hints of spices and small green herb pieces sprinkled evenly on top and around the dish. A ladle with a golden handle is lifting some noodles, beef, and vegetables in the center of the bowl. The dish is in a white bowl placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Beef Noodle Soup Recipe starts with simple, quality ingredients that each bring a unique touch. When they come together, you get a broth that’s rich and silky, beef that’s tender, and veggies that add fresh balance.

Flat lay of fresh top sirloin steak chunks, two whole brown eggs with clean shells, a small pile of fresh chopped yellow onion, a handful of bright orange carrot slices, two ribs of crisp celery stalks, several peeled garlic cloves, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of bright red fire roasted diced tomatoes with juices, a small white ceramic bowl of frozen petite peas, a small white ceramic bowl of creamy half and half, a small white ceramic bowl of light golden vegetable oil, a small white ceramic bowl of dried parsley flakes, a small white ceramic bowl of red pepper flakes, a neat mound of fresh uncooked curly egg noodles, all arranged with perfect symmetry and natural proportions 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: This cut browns beautifully and stays tender when slow cooked, lending deep flavor and texture.
Egg Noodles: I love using sturdy egg noodles here because they hold their shape and soak up the broth just right.
Butter & Olive Oil: The combo adds richness to the veggies and creates the perfect base for the roux.
Onion, Carrots, Celery: The classic soup trio — they build a hearty, aromatic foundation.
Garlic and Red Pepper Flakes: Garlic adds warmth, while a pinch of red pepper flakes gives a subtle, pleasant kick.
Flour: Used to thicken the soup gently without heaviness.
Water and Beef Base (or Broth): Beef base intensifies the meaty, savory notes; broth works wonderfully, too.
Worcestershire Sauce & Soy Sauce: Layers of umami and a slightly tangy depth come from these two.
Dijon Mustard: Just a touch brightens the whole dish and balances richness.
Herbs & Spices: Parsley, oregano, thyme, and paprika complement the beef without overpowering it.
Half and Half or Evaporated Milk: This makes the soup creamy and comforting — I find half and half perfect for a lighter touch.
Cornstarch: Helps thicken the soup smoothly when combined with the dairy.
Fire Roasted Diced Tomatoes: Adds a subtle smokiness and brightness alongside the creaminess.
Frozen Petite Peas: These add a pop of fresh flavor and color right at the end.

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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

I love how versatile this Beef Noodle Soup Recipe is — you can make it lighter, heartier, or even a bit spicy depending on your mood. Customizing it keeps it fresh and interesting every time I make it.

Variation: I've swapped the half and half for coconut milk once to make a dairy-free version, which was surprisingly delicious and added a subtle coconut twist that worked beautifully with the spices.
Vegetarian Option: For a meatless take, replace beef with mushrooms and use vegetable broth — the umami flavors still shine.
Spicy Upgrade: Add more red pepper flakes or a splash of hot sauce if you want to wake up your taste buds a bit more.
Seasonal Add-ins: Feel free to toss in whatever extra veggies you have — like spinach, kale, or mushrooms — near the end of cooking for extra nutrition.

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

Step 1: Sear the Beef to Perfection

I start by seasoning the chopped sirloin right on the cutting board with salt and pepper — this little trick helps evenly season every piece without washing away the flavors. Then I heat up a tablespoon of vegetable oil in a Dutch oven until it’s almost smoking hot. Adding the beef in batches, I sear each piece until deeply golden on all sides, about 4 minutes total per batch. This searing step creates those delicious brown bits that add so much flavor later, so don’t rush it! Once browned, I remove the beef but leave all the tasty drippings right in the pot.

Step 2: Sauté the Vegetables and Build the Base

Next, I melt butter teamed with olive oil in those beef drippings over medium-high heat — this combo adds depth and silkiness to the soup. Then, I add onion, carrots, and celery and cook until the onion turns translucent and the veggies start to soften, about 8 minutes. Adding the minced garlic and red pepper flakes last gives that lovely aromatic pop, but only for 30 seconds so it doesn’t burn.

Step 3: Make the Roux and Add the Broth

This is where the soup starts thickening up — I lower the heat to medium and sprinkle in the flour, cooking it for 1–2 minutes until it loses that raw smell. Then, on low heat, I slowly stir in water, scraping up all those browned bits stuck to the bottom — those little treasures add rich flavor. Next, I stir in beef base, Worcestershire sauce, soy sauce, Dijon mustard, and the herbs and spices, before returning the seared beef to the pot.

Step 4: Slow Cook in the Oven for Tenderness

Once everything’s combined, I bring the pot to a simmer, cover it tightly, and pop it into a preheated 325°F oven for 90 minutes. This low and slow method turns the sirloin into buttery tender bites that practically dissolve on your tongue. While the beef braises, this is the perfect time to cook your noodles separately so they stay firm and fresh.

Step 5: Cook the Noodles Separately

I boil salted water and cook the egg noodles just until al dente—checking a couple minutes before the package’s suggested time so they don’t get mushy. Once drained, if the beef isn’t ready, I drizzle a little olive oil on the noodles to keep them from sticking together. Separately cooking the noodles avoids the dreaded “mushy noodle” problem and keeps this soup perfectly textured.

Step 6: Finish the Soup on the Stove

After the beef comes out tender from the oven, I transfer the pot to the stove. Here, I whisk together half and half with cornstarch, then stir this into the hot soup along with fire roasted diced tomatoes. I simmer gently until the soup thickens — which takes about 3 minutes — and add frozen peas in the final minute to keep their color and crunch.

Step 7: Combine and Season to Taste

Finally, I stir the cooked noodles into the soup, season with salt and pepper to taste, and if I have fresh parsley on hand, I sprinkle some over the top for a burst of color and fresh flavor. Then it’s ready to serve!

Top Tip

Over the years, I’ve found a few little secrets that really help this Beef Noodle Soup Recipe shine — these are the tips you won’t want to miss if you want to impress your family or friends with a bowl full of cozy goodness.

Don’t Skip Searing: Take your time browning the beef well — those flavorful crusts build the rich foundation of the soup.
Cook Noodles Separately: Adding noodles directly to the soup can make them soggy and mushy, so cook and combine them at the end.
Slow Oven Braise: Low and slow in the oven makes for melt-in-your-mouth beef; don’t rush this step by trying to speed-cook.
Use Half and Half for Creaminess: It’s light enough to keep the soup silky without being heavy — plus, it thickens perfectly with cornstarch.

How to Serve Beef Noodle Soup Recipe

Garnishes

I usually keep the garnishes simple — a sprinkle of fresh parsley brightens the bowl and adds a fresh herbal kick that complements the rich broth. Sometimes I add a dash of freshly ground black pepper or a squeeze of lemon juice if I want a little extra zing.

Side Dishes

This soup is a hearty meal on its own, but I love pairing it with crusty bread or garlic toast to soak up every last drop of broth. A crisp green salad with a tangy vinaigrette also balances the richness nicely.

Creative Ways to Present

For a cozy dinner party, I’ve served this Beef Noodle Soup in rustic earthenware bowls with a side of warm breadsticks wrapped in linen napkins — it’s simple but feels special. You can even ladle the soup into mini bread bowls for a fun twist!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in my fridge for up to 4 days. If I’ve already combined the noodles with the broth, I find that they absorb a lot of liquid overnight, so sometimes I prefer to keep them separate if I know I’ll be saving some for later.

Freezing

Freezing this soup is best done before adding the noodles and using evaporated milk instead of half and half to avoid curdling. When I freeze it, I cool the soup completely, then store it in freezer-safe containers for up to three months. Upon thawing, I always cook fresh noodles to add in just before serving to preserve texture.

Reheating

To reheat, I slowly warm the soup on the stovetop over medium-low heat, stirring gently so the dairy doesn’t separate. Then I stir in freshly cooked noodles just before serving. This method keeps everything creamy and delicious without losing that fresh homemade taste.

Frequently Asked Questions:

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

Absolutely! While top sirloin is ideal for its tenderness and flavor, chuck roast or brisket can also work wonderfully if cooked slowly. Just adjust the cooking time to ensure the beef becomes tender.

Why do you cook the noodles separately?

Cooking noodles separately prevents them from overcooking and getting mushy in the broth. Adding noodles at the end keeps their texture perfect and allows them to soak up just the right amount of soup when combined.

Can I make this soup in a slow cooker?

Yes! You can follow the recipe up through Step 5 on the stove, then transfer everything to a slow cooker with a bit less water and beef concentrate. Cook on low for 8-10 hours or on high for 4-6 hours until the beef is tender, then finish the soup with the dairy and tomatoes afterward.

What’s the best way to reheat leftover soup?

Reheat the soup slowly on the stovetop over medium-low heat, stirring gently to prevent the dairy from curdling. Cook fresh noodles and add them just before serving for the best texture and flavor.

Final Thoughts

This Beef Noodle Soup Recipe is one of those dishes I keep returning to whenever I want something hearty, cozy, and reliably delicious. It’s approachable enough for weeknights but special enough to impress guests, and I hope it brings you the same warm satisfaction it has brought me and my family over the years. Give it a try—you might just find your new favorite comfort meal.