Soups & Stews > Broth-Based Soups > Noodle Soups > Beef Noodle Soup Recipe

Classic Beef Noodle Soup

A hearty and flavorful beef noodle soup, perfect for a comforting meal. This recipe features tender beef, chewy noodles, and a rich, savory broth.

Prep Time
20 minutes
Cook Time
2.5 hours
Servings
6
Ingredients
  • 1.5 lbs Beef chuck, cut into 1-inch cubes
  • 8 cups Beef broth
  • 4 cups Water
  • 8 oz Egg noodles
  • 2 medium Carrots, peeled and sliced
  • 2 stalks Celery, sliced
  • 1 medium Onion, chopped
  • 4 cloves Garlic, minced
  • 2 tablespoons Soy sauce
  • 1 tablespoon Ginger, minced
  • 2 Star anise
  • 1 Bay leaf
  • 1 teaspoon Sesame oil
  • 2 tablespoons Green onions, chopped, for garnish
  • To taste Salt
  • To taste Black pepper

Prepare the Beef

Season the beef chuck with salt and pepper. In a large pot or Dutch oven, sear the beef over medium-high heat until browned on all sides. Remove the beef and set aside.

Sauté the Aromatics

Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and ginger and cook for another minute until fragrant.

Build the Broth

Return the beef to the pot. Add the beef broth, water, soy sauce, star anise, and bay leaf. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the beef is very tender.

Cook the Noodles

About 30 minutes before serving, bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions, usually about 8-10 minutes, or until tender.

Assemble and Serve

Remove the star anise and bay leaf from the soup. Stir in the sesame oil. Taste and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with chopped green onions. Serve hot.

Nutrition Facts Estimated per 100g of product

Calories: 80kcal
Protein: 6g
Fat: 3g
Carbohydrates: 8g
Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

Other Considerations for Nutrition

To reduce sodium, use low-sodium beef broth and soy sauce. Consider adding more vegetables like mushrooms or bok choy for added nutrients. Adjust portion sizes to manage calorie intake.

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FAQ

  • Can I use a different type of noodle?

    Yes, you can substitute egg noodles with other types of noodles such as ramen, udon, or rice noodles. Adjust the cooking time accordingly.
  • Can I make this soup in a slow cooker?

    Yes, you can. Sear the beef and sauté the vegetables as directed. Then, transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.
  • How long does the soup last in the fridge?

    The soup can be stored in an airtight container in the refrigerator for up to 3-4 days.