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This Beef Noodle Soup is made in the crock pot for an easy dinner. Tender beef with chewy egg noodles in a rich and creamy broth makes the perfect cold-weather meal. Serve it with a hunk of crusty bread for comfort food at its finest.
My family loves anything with beef and pasta, like this Beef Noodle Soup. And it’s a treat to cook for everyone because it only takes a few minutes to get it going! Just open the crock pot, toss in the ingredients, and turn it on. That’s my kind of dinner on a busy day.
Crockpot soups can be a lifesaver when you’re short on time. For another comforting slow-cooked meal, start a batch of Crock Pot Potato Soup before work, and have it waiting for you when you get home. Or when you’re craving a heartier meal, make a main dish of Garlic Beef and Noodle Bowls instead, in only 15 minutes!
Why You’ll Love This Beef Noodle Soup
- It’s incredibly easy to make. You can throw everything in the slow cooker and let it do the work for you.
- The lean stew meat in this recipe is juicy, tender, and delicious.
- Since the leftovers reheat so well, go ahead and make a big batch and save some for later.
- The cream of mushroom soup adds a rich, creamy texture to the broth that’s hard to beat.
- It’s a great soup for when the weather’s cooling down and you need a warm, hearty, and comforting meal.
What You’ll Need
- Lean Stew Meat – This beef is lower in fat, but doesn’t sacrifice flavor.
- Low-Sodium Cream of Mushroom Soup – Thickens up the broth and adds a rich creaminess.
- Onion Soup Mix – Makes an extra-flavorful soup with minimal effort. Make your own mix if you prefer with my recipe in the tips section below.
- Garlic – Because garlic always makes a savory soup better.
- Low-Sodium Beef Broth – Keeps the sodium level in check. For a lighter flavor, you can use a 50/50 mix of beef and chicken broth.
- Egg Noodles – Wide egg noodles are the perfect complement to the stewed beef and make this a filling meal.
How To Make Beef AndNoodle Soup
- Mix the soup ingredients in the crock pot. In the slow cooker, combine the soup mix, mushroom soup, garlic, and broth. Whisk until blended, then add the stew meat.
- Cover and cook. Cover the soup and cook it on low for 6-8 hours, or on high for 4-6 hours.
- Add the noodles when it’s almost done. During the last 30 minutes of cooking, add the egg noodles and cook just until they’re tender.
Recipe Tips & Variations
- For a deep and rich flavor, brown the stew meat with a little oil in a frying pan before adding it to the soup mix. It will also take a little less time to cook the soup this way.
- Want to make your own Onion Soup Mix? Give my recipe a try. It’s simple to make and useful to have on hand when you want a quick soup base.
- You can make your own Cream of Mushroom Soup with my recipe, too. However, it won’t be low-sodium as indicated in this recipe.
- Experiment with different noodles. While egg noodles are traditional in this beef noodle soup, you have gluten-free options, too. Try rice noodles, chickpea noodles, or quinoa noodles if you need to avoid gluten.
- Try it with wild rice instead. This soup would also be delicious with wild rice, though it has a longer cooking time, so it would need to be added earlier.
Yes, you can prepare this recipe on the stovetop. Cook the soup over low heat until the meat is tender, then add the noodles and finish cooking.
I haven’t tried this in an Instant Pot, but I am sure you could. I would follow the instructions for the slow cooker version, cook under high pressure for 10 minutes with the meat and liquid in the pot. Quick release to open the lid, turn to saute, add the noodles, and cook for 8-10 minutes until the pasta is cooked.
You can try another creamy soup in this recipe for sure. The creamy soup’s main purpose is to thicken the broth, so cream of chicken or cream of celery would be good options. There are also lots of recipes out there to make your own if you don’t want the store bought variety.
Serving Suggestions
While this soup can be a full meal by itself, it’s also complemented by quick side dishes. Here are a few of our favorites.
- Cheesy Garlic Bread – Who doesn’t love crispy garlic bread? This version with cheese is amazing with this soup.
- BLT Salad – Enjoy this salad version of a BLT that’s an excellent prelude to beef noodle soup.
- Roasted Brussels Sprouts – Crispy brussels sprouts in a balsamic glaze can turn this soup into a gourmet meal.
- Roasted Green Beans with Sesame and Garlic – This quick and flavorful side dish is both nutritious and indulgent!
- Air Fryer Asparagus – Another easy, crispy, and tasty vegetable side that can be ready in less than 10 minutes.
Storing Leftovers
Store any leftover soup in an airtight container in the fridge for up to 4 days. The noodles will start to absorb some of the broth as it sits, so it won’t be quite the same the next day. But it still makes a great lunch in my opinion. To reheat you can microwave or heat on the stove until warmed through.
More Crockpot Recipes
- Mississippi Chicken
- Slow Cooker Caramelized Onions
- Crockpot Fiesta Chicken
- Crockpot Tortellini Soup
- Slow Cooker Jambalaya
- Cafe Rio Pork
Beef and Noodles Soup
Equipment
Ingredients
- 2 pounds lean stew meat
- 1 packet onion soup mix
- 1 10 oz can low sodium cream of mushroom soup
- 1 Tablespoons garlic, minced
- 4 14.5 oz cans low sodium beef broth
- 12 oz egg noodles
Instructions
- In a slow cooker whisk together onion soup mix, cream of mushroom soup, garlic, and beef broth until well blended. Add in stew meat.
- Cover and cook on low for 6-8 hours or high for 4-6 hours
- During the last 30 minutes of cooking, add the egg noodles and cook until tender.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you made this in an Instant Pot?
I have not. I am sure you could, but I haven’t tried it to know the timing and how to handle the pasta part.
Sounds delicious! Would love to try, but I have a 4 qt. Crockpot. Will this recipe fit in it, or do I need to cut it in half.
Forgot to ask, how much earlier do you need to add wild rice if you are using it instead of egg noodles and how much wild rice should you use.