If you are craving a soul-soothing bowl that’s packed with comforting richness and fresh, herbal brightness, look no further than this Beef Noodle Soup with Herbs and Creamy Mushroom Recipe. Imagine tender chunks of beef simmered slowly in a fragrant broth infused with rosemary, thyme, and garlic, joined by velvety cream of mushroom soup that creates a luscious, silky finish. The addition of hearty egg noodles and vibrant carrots and celery turns this soup into a complete, warming meal perfect for any day you need a little extra comfort on your plate. This recipe feels like a warm hug in a bowl, ready to delight your taste buds and nourish your spirit.
Ingredients You’ll Need
This Beef Noodle Soup with Herbs and Creamy Mushroom Recipe relies on a handful of simple but essential ingredients that come together beautifully to balance flavors and textures. Each element plays a vital role, providing depth, creaminess, and that iconic home-cooked charm.
- Beef roast (2-3 lb): The star protein that becomes tender and flavorful when slow-cooked, creating rich, meaty bites.
- Salt and pepper: Essential for seasoning the beef and lifting all the flavors in the soup.
- Oil (2 tablespoons): For searing the beef to lock in juices and add a savory crust.
- Low-sodium beef broth (8 cups): The hearty, savory base that carries all the flavors.
- Onion soup mix (1 envelope): Adds a punch of savory onion goodness without the hassle of chopping.
- Crushed dried rosemary (½ teaspoon): Infuses the soup with earthy, pine-like aromas that complement the beef.
- Dried thyme (¼ teaspoon): Brings subtle herbal notes that brighten the broth.
- Minced garlic (3-4 cloves): Adds a warm, pungent depth that’s impossible to resist.
- Cream of mushroom soup (10.5 oz can): Provides the creamy richness that makes the broth silky and indulgent.
- Carrots (2 large, peeled and chopped): A sweet and colorful vegetable that softens into perfect bites.
- Celery (2 ribs, chopped): Offers a gently crunchy texture and fresh flavor to the mix.
- Egg noodles (24 oz): Tender, slurp-worthy noodles that soak up the broth beautifully.
- Optional sautéed mushrooms: For an extra layer of earthy flavor and texture if you love mushrooms as much as I do.
How to Make Beef Noodle Soup with Herbs and Creamy Mushroom Recipe
Step 1: Prepare and Sear the Beef
Start by trimming any large, excess fat from your beef roast to avoid greasiness in the soup. Cut the beef into 1-inch cubes — manageable bites that cook evenly. Heat two tablespoons of oil in a large pot or Dutch oven over high heat, seasoning your beef cubes well with salt and pepper. Once the oil is hot, sear the beef on all sides until you see that beautiful golden-brown crust. This step locks in juices and creates the base for a deeply flavored soup.
Step 2: Build the Broth
Once your beef is beautifully seared, stir in the 8 cups of low-sodium beef broth along with the packet of onion soup mix, crushed dried rosemary, dried thyme, and minced garlic. Bring this fragrant mixture to a boil, then reduce the heat to low and cover the pot. Simmer gently for an hour — this slow cooking turns the beef tender and allows the herbs to infuse their magic.
Step 3: Add Creaminess and Vegetables
After that soothing hour, mix in the cream of mushroom soup, carrots, and celery. These vegetables provide color and texture while the mushroom soup dissolves into the broth, creating that signature creamy richness. Continue cooking uncovered for 20 more minutes, letting the flavors meld into a luscious broth.
Step 4: Cook the Noodles
Finally, add the egg noodles to your pot and cook for 5 to 10 minutes until tender but still firm to the bite. If you’re a mushroom fan, now is the time to stir in some sautéed mushrooms for an earthy boost. Your soup is now ready to serve — warm, comforting, and completely satisfying.
How to Serve Beef Noodle Soup with Herbs and Creamy Mushroom Recipe
Garnishes
A sprinkle of fresh herbs like parsley or chives adds a lovely pop of color and a fresh contrast to the creamy soup. If you want to get fancy, a drizzle of good olive oil or a spoonful of sour cream swirled on top can elevate the presentation and taste even more.
Side Dishes
This soup is hearty enough to be a one-pot meal, but pairing it with a crisp green salad or some crusty bread for dipping turns it into a truly satisfying feast. Garlic bread or warm rolls soak up the broth and add a comforting carb companion.
Creative Ways to Present
Serve this soup in rustic bowls to highlight its homestyle charm, or go for elegant white china if you’re serving guests. Consider topping with crispy fried onions or a sprinkle of sharp Parmesan cheese for an extra special touch. No matter how you present it, this soup brings warmth and joy to the table.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Beef Noodle Soup with Herbs and Creamy Mushroom Recipe keep wonderfully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making the next day’s meal even better. Just be sure to keep the noodles submerged in the broth to avoid drying out.
Freezing
You can freeze the soup, but I recommend freezing it without the noodles since they tend to get mushy when thawed. Freeze the broth and beef in a freezer-safe container for up to 3 months. When ready to eat, thaw and reheat, then cook fresh noodles separately and combine before serving for the best texture.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it has thickened too much. If frozen, thaw in the refrigerator overnight for the best results. Fresh noodles or a quick reheating ensures the soup tastes just like homemade on day one.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While beef roast works wonderfully for tender, flavorful chunks, you can also use beef stew meat or chuck roast. Just be sure to adjust cooking time if needed to reach that perfect tenderness.
Is there a way to make this soup gluten-free?
Yes! Swap the egg noodles for gluten-free pasta options or even spiralized vegetables like zucchini noodles. Also, check your cream of mushroom soup and onion soup mix for gluten-free labels or make homemade versions to keep it safe.
What kind of mushrooms work best sautéed for this recipe?
Cremini or button mushrooms are perfect for sautéing and adding to this soup. Their earthy flavor complements the creamy broth without overpowering it.
Can I make this soup in a slow cooker?
Definitely! After searing the beef, transfer all ingredients (except noodles) to a slow cooker and cook on low for 6 to 8 hours. Add noodles in the last 20 minutes to avoid overcooking.
How do I keep the noodles from getting soggy?
To avoid soggy noodles, cook them separately and add right before serving or add them to the soup right at the end and serve immediately. If storing leftovers, keeping noodles separate is a good idea.
Final Thoughts
This Beef Noodle Soup with Herbs and Creamy Mushroom Recipe is one of those dishes that feels like home with every spoonful. From the tender beef to the creamy mushroom broth and comforting noodles, it’s a bowl that invites you to slow down, savor, and share. I encourage you to try this recipe soon — it’s perfect for chilly days, family dinners, or anytime you need a bowl of pure, warming happiness!
Print
Beef Noodle Soup with Herbs and Creamy Mushroom Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Hearty and flavorful Beef Noodle Soup combining tender seared beef, aromatic herbs, vegetables, and creamy mushroom soup, simmered to perfection with egg noodles for a comforting meal perfect for any day.
Ingredients
Beef and Broth
- 2–3 lb beef roast
- Salt and pepper, to taste
- 2 tablespoons oil
- 8 cups low-sodium beef broth
- 1 envelope onion soup mix
- ½ teaspoon crushed dried rosemary
- ¼ teaspoon dried thyme
- 3–4 cloves garlic, minced
Vegetables and Soup
- 10.5 oz can cream of mushroom soup
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- Optional: sautéed mushrooms
Pasta
- 24 oz egg noodles
Instructions
- Prepare the Beef: Trim any large pieces of fat from the beef roast and cut into 1-inch cubes to ensure even cooking and better texture.
- Sear the Beef: Heat oil in a large pot or Dutch oven over high heat. Season the beef cubes with salt and pepper. Once the oil is hot, add the beef cubes and sear on all sides until nicely browned to lock in flavor.
- Simmer the Broth: Stir in the beef broth, onion soup mix, crushed dried rosemary, dried thyme, and minced garlic to the pot with the seared beef. Bring the mixture to a boil, then reduce the heat to low. Cover and let it cook gently for 1 hour to tenderize the beef and allow flavors to meld.
- Add Vegetables and Mushroom Soup: Mix in the cream of mushroom soup, chopped carrots, and celery. Continue cooking the soup covered for another 20 minutes to soften the vegetables.
- Cook the Noodles: Add the egg noodles to the soup and cook uncovered for 5 to 10 minutes, or until the noodles are tender but not mushy.
- Finish and Serve: If using sautéed mushrooms, stir them into the soup just before serving for extra depth of flavor. Serve hot and enjoy this comforting homemade beef noodle soup.
Notes
- Use low-sodium beef broth to control salt levels in the soup.
- Searing beef before simmering helps develop richer flavor and better texture.
- Optional sautéed mushrooms add an earthy taste but can be omitted for simplicity.
- Egg noodles can be substituted with other pasta shapes if preferred.
- For a thicker soup, reduce the broth quantity slightly or add less broth initially.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on stovetop.
