Beef Bone Broth Soup with Egg Noodles Recipe – Cozy Hearty Fall Meal

August 9, 2026

Beef Bone Broth Soup with Egg Noodles Recipe – Cozy Hearty Fall Meal

This Beef Bone Broth Soup with Egg Noodles is rich, savory, and deeply comforting. Tender pieces of beef, carrots, celery, onion, and egg noodles simmer in a flavorful beef bone broth seasoned with garlic and herbs. It’s the kind of warm, satisfying soup that’s perfect for cold weather, sick days, or an easy winter dinner.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the Beef Soup

1½ pounds beef chuck or stew meat, cut into bite-size pieces

1 tablespoon olive oil

1 tablespoon butter

1 medium yellow onion, diced

3 carrots, peeled and sliced

3 celery stalks, sliced

4 cloves garlic, minced

8 cups beef bone broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon dried parsley

½ teaspoon onion powder

½ teaspoon garlic powder

1 bay leaf

½ teaspoon freshly cracked black pepper

Salt, to taste

3 cups wide egg noodles

2 tablespoons fresh parsley, chopped

Optional for Serving

Fresh parsley

Cracked black pepper

Grated Parmesan

Crusty bread or dinner rolls

How to Make Beef Bone Broth Soup with Egg Noodles

1. Brown the Beef

Pat the beef dry with paper towels and season lightly with salt and black pepper.

Heat the olive oil and butter in a large Dutch oven over medium-high heat.

Add the beef in a single layer. Brown for about 2–3 minutes per side. Work in batches if necessary so the meat browns instead of steaming.

Transfer the browned beef to a plate.

2. Sauté the Vegetables

Reduce the heat to medium.

Add the onion, carrots, and celery to the same pot. Cook for about 5–6 minutes, scraping the browned bits from the bottom of the pot as the vegetables soften.

Add the garlic and cook for another 30 seconds.

3. Add the Bone Broth

Return the beef to the pot.

Pour in the beef bone broth and Worcestershire sauce.

Add the thyme, rosemary, parsley, onion powder, garlic powder, bay leaf, and black pepper.

Bring the soup to a gentle boil.

4. Simmer Until the Beef Is Tender

Reduce the heat to low, partially cover the pot, and simmer for approximately 30–40 minutes, or until the beef is tender.

For especially tough pieces of chuck, give the soup a little longer. The beef should be tender enough to easily bite through before you add the noodles.

5. Add the Egg Noodles

Remove the bay leaf.

Bring the broth back to a gentle boil and stir in the egg noodles.

Cook according to the package directions, usually about 6–8 minutes, until tender.

Don't overcook them—they'll continue softening slightly in the hot broth.

6. Finish the Soup

Stir in the fresh parsley.

Taste the broth and add additional salt and black pepper as needed.

Ladle into bowls and serve piping hot.

Why Use Beef Bone Broth?

Bone broth gives this soup a deeper, richer beef flavor than water or a lightly flavored broth. It also pairs especially well with the egg noodles because they soak up some of that savory broth as they cook.

For the best flavor, choose a bone broth you already enjoy drinking or cooking with. If your broth is particularly salty, wait until the end before adding much additional salt.

How to Make the Broth Taste Even Better

For an extra-rich soup, add 1 tablespoon of tomato paste after sautéing the vegetables. Cook it for about one minute before adding the bone broth.

You can also add a splash of red wine while sautéing the vegetables and let it reduce before pouring in the broth.

Another option is adding a Parmesan rind while the soup simmers. Remove it along with the bay leaf before serving.

Don't Let Your Egg Noodles Get Mushy

If you're planning to have leftovers, I recommend cooking the egg noodles separately.

Store the cooked noodles and soup in separate containers and combine them when reheating.

Otherwise, the noodles will continue absorbing the bone broth overnight and can become overly soft while also leaving you with much less broth.

What to Serve With Beef Bone Broth Soup

Because the soup already contains beef, vegetables, and noodles, it works as a complete meal on its own. For a larger dinner, pair it with:

Warm crusty bread

Garlic bread

Buttermilk biscuits

Dinner rolls

Simple green salad

Roasted vegetables

How to Store It

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

If you've stored the noodles separately, add them to each serving after reheating the broth.

Reheat gently on the stovetop or in the microwave until steaming hot.

Can You Freeze Beef Bone Broth Soup?

Yes, but freeze it without the egg noodles for the best texture.

Let the beef, vegetables, and broth cool completely before transferring them to freezer-safe containers.

Freeze for up to 3 months.

Thaw overnight in the refrigerator, reheat the soup, and cook fresh egg noodles to add before serving.

Frequently Asked Questions

What beef is best for beef noodle soup?

Chuck roast is an excellent choice because it becomes tender and flavorful as it simmers. Pre-cut beef stew meat also works.

Can I use regular beef broth?

Yes. Beef broth or beef stock can replace the bone broth in equal amounts, although the flavor and nutritional profile will differ.

Can I use frozen egg noodles?

Absolutely. Frozen homestyle egg noodles make this soup even heartier. Follow the cooking instructions on the package because they usually take longer than dried noodles.