Some soups warm your hands — this one warms your soul.
This beef noodle soup with creamy mushroom broth has been my go-to when I crave a hug in a bowl.
It’s rich, savory, and layered with tender beef, hearty vegetables, and slurp-worthy egg noodles that soak up every drop of flavor.
Why I Love This Recipe
One-pot wonder that feeds the whole family
Layers of deep, beefy flavor from searing to simmering
Creamy, herby broth without being heavy
Perfect for cozy nights, meal prep, or freezer meals
Feels like comfort food, tastes like a special occasion
What You’ll Need (Ingredient Highlights)
Beef roast – Cut into cubes and seared for maximum flavor
Beef broth + onion soup mix – Adds depth and umami richness
Cream of mushroom soup – Makes the broth luxuriously creamy
Garlic, rosemary, thyme – Earthy aromatics that mellow as they simmer
Carrots & celery – Classic veggies for texture and sweetness
Egg noodles – Wide and hearty, perfect for soaking up the broth
Sautéed mushrooms (optional) – For an extra savory finish
Pro Tips Before You Start
Sear the beef in hot oil for deep, rich flavor
Use low-sodium broth so you can season to your taste
Cut veggies uniformly for even cooking
Add egg noodles at the end so they don’t get mushy
Leftovers are even better the next day — soup magic!
How to Make Beef Noodle Soup with Creamy Mushroom Broth
Step 1: Prep the Beef
Trim any large pieces of fat from the beef roast.
Cut it into bite-sized, 1-inch cubes.
Step 2: Sear for Flavor
Heat oil in a large Dutch oven over high heat.
Season the beef with salt and pepper, then sear it in batches until browned on all sides.
Don’t overcrowd the pan!
Step 3: Build the Broth
Add beef broth, onion soup mix, rosemary, thyme, and garlic to the pot.
Stir well, bring to a boil, then reduce the heat, cover, and let it simmer gently for 1 hour.
Step 4: Add Creaminess and Veggies
Stir in the cream of mushroom soup, chopped carrots, and celery.
Simmer for another 20 minutes until the vegetables start to soften.
Step 5: Finish with Noodles
Add the egg noodles directly into the soup.
Cook uncovered for 5–10 minutes, stirring occasionally, until noodles are tender.
Step 6: Optional Finishing Touch
Stir in sautéed mushrooms, if desired, right before serving.
Taste and adjust seasoning with salt and pepper.
What to Serve It With
Buttery crusty bread or garlic toast
A crisp green salad with vinaigrette
Roasted brussels sprouts or broccoli
Pickled onions or dill pickles for contrast
A warm blanket and a second bowl
Variations / Substitutions
Use chuck roast, stew meat, or even leftover pot roast
Replace egg noodles with rotini, fusilli, or even rice
Add a splash of heavy cream for extra richness
Use homemade cream of mushroom for a cleaner flavor
Make it in a slow cooker: Sear beef first, then add all ingredients except noodles and cook on low 6–7 hours
Storage & Leftovers
Refrigerate: Store in an airtight container up to 4 days
Freeze: Freeze in individual portions up to 2 months
Reheat: On the stove over low heat or microwave in short bursts, stirring in between
FAQs
Can I use another cut of beef besides roast?
Yes, stew meat, chuck, or even leftover cooked beef works well.
Can I make this soup in advance?
Definitely — it tastes even better the next day as the flavors meld.
How do I keep the noodles from getting mushy?
Add them at the very end of cooking and don’t overboil.
Is the cream of mushroom soup necessary?
It adds a creamy, savory base, but you can substitute with homemade or omit for a brothier version.
What vegetables can I add?
Potatoes, green beans, or peas would all work well.
How do I make this gluten-free?
Use gluten-free noodles and ensure your mushroom soup and onion soup mix are GF-certified.
Can I make it spicy?
Sure! Add red pepper flakes or a splash of hot sauce.
Final Thoughts
This beef noodle soup with creamy mushroom broth is the kind of meal that brings people to the table — and keeps them there for seconds.
It’s rustic, satisfying, and loaded with soul-soothing goodness. Every spoonful feels like home.
Beef Noodle Soup
Ingredients
Method
- Trim fat from beef and cut into 1-inch cubes.
- In a large Dutch oven, heat oil over high heat.
- Season beef with salt and pepper.
- Sear beef on all sides until browned.
- Stir in beef broth, onion soup mix, rosemary, thyme, and garlic.
- Bring to a boil.
- See full steps with tips & photos → https://theboatshedcafe.com/beef-noodle-soup/
Notes
- Want even more depth? Deglaze the pot with a splash of red wine before adding the broth.
- Don’t overcook the noodles—they’ll keep cooking in the hot soup even after the heat is off.
- For creamier broth, add a splash of cream at the end.
