Roast Beef Noodle Soup Recipe

If there’s one thing I crave on a chilly day, it’s a steaming bowl of something hearty and soul-soothing like this Roast Beef Noodle Soup—think ultimate comfort in a bowl, loaded with tender beef, veggies, and the kind of rich, savory goodness that just warms you from the inside out.

Roast Beef Noodle Soup is a comforting bowl of warmth and nutrition. I adore how the roast beef, cut into paper-thin slices, melds with the egg noodles (also cut to the appropriate size for biting) in the hearty beef broth that practically quivers with flavor and goodness.

And what flavor! Not only is there the sweet savor of the onions that perfumes the broth, but there’s also the backbone flavor of fragrant garlic (lots of it) and the deep notes of thyme and oregano.

Roast Beef Noodle Soup Recipe Ingredients

• Roast Beef: Rich in protein, adds hearty flavors to the soup.
• Beef Broth: Provides a savory base, full of umami richness.
• Egg Noodles: Adds carbohydrates, making the soup filling and comforting.
• Onion: Offers natural sweetness and depth to the broth.
• Carrots: Sweetness and color, high in vitamin A for eye health.
• Celery: Adds crunch, low in calories, and rich in fiber.
• Garlic: Boosts flavor, known for its immune-supporting properties.
• Dried Thyme and Oregano: Herbal notes, antioxidants, and anti-inflammatory benefits.

Roast Beef Noodle Soup Recipe Ingredient Quantities

• 1 pound roast beef, thinly sliced
• 8 cups beef broth
• 2 cups egg noodles
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

How to Make this Roast Beef Noodle Soup Recipe

1. In a big pot, warm olive oil over medium heat. Put in chopped onion and cook until clear, approximately 5 minutes.

2. Add minced garlic, sliced carrots, and sliced celery to the pot. Cook for an additional 3-4 minutes until the vegetables become soft.

3. Add the beef broth to the mixture and bring it to a boil.

4. Mix in the dried thyme and oregano. Add salt and pepper to taste.

5. When the broth reaches a rolling boil, put in the egg noodles. Cook as directed on the package until they are tender.

6. Lower the heat until it is simmering and add the pot the very thinly sliced roast beef. Allow the very thinly sliced roast beef to heat through, about 2-3 minutes.

7. Assess the flavor of the soup and correct it with additional salt and pepper if necessary.

8. Sprinkle the soup with the freshly chopped parsley just before serving.

9. Scoop the soup into bowls, being sure to get a good mix of the beef, noodles, and vegetables into each bowl.

10. Serving your Roast Beef Noodle Soup piping hot is the only way to enjoy this dish in all its mouthwatering glory. You will not want to miss out on savoring the deep flavor that results from both the simmered broth and the broth’s barely-cooked, rich additions.

Roast Beef Noodle Soup Recipe Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Wooden spoon
5. Measuring spoons
6. Measuring cups
7. Ladle
8. Bowls for serving

FAQ

• Q: Can I use leftover roast beef for this recipe?
  A: Yes, leftover roast beef works perfectly and adds great flavor to the soup.
• Q: What can I substitute for egg noodles?
  A: You can use any pasta you prefer, such as fusilli or farfalle, or opt for a gluten-free pasta if needed.
• Q: How can I make this soup in advance?
  A: You can prepare the soup and refrigerate it for up to 3 days. Reheat it gently on the stove before serving.
• Q: Is it possible to make this soup vegetarian?
  A: You can substitute vegetable broth for beef broth and omit the roast beef. Consider adding mushrooms for a flavorful, vegetarian version.
• Q: Can I freeze leftovers?
  A: Yes, you can freeze the soup for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container.

Roast Beef Noodle Soup Recipe Substitutions and Variations

1 pound roast beef, thinly sliced; Substitute with 1 pound of cooked, shredded chicken for a version with poultry, or use 1 pound of turkey for a lighter option.
Beef broth 8 cups: You can substitute chicken broth for a milder taste, or use vegetable broth for a completely vegetarian option.
1. Use 2 cups egg noodles. Substitute: rice noodles or whole wheat noodles.
1 large onion, diced: Substitute with 2 shallots for a sweeter flavor, or use 1 cup of leeks for a milder taste.
2 tablespoons fresh parsley, chopped: Use fresh cilantro for a different aromatic profile or substitute with 1 tablespoon dried parsley.

Pro Tips

1. For an extra depth of flavor, consider browning the roast beef slices in the pot before starting the soup. Remove them before adding the vegetables and broth, then add them back in at the instructed time.

2. To enhance the soup’s richness, you could substitute half of the beef broth with a good quality beef stock. This will add more depth and a fuller flavor to your soup.

3. Consider adding a splash of red wine or a tablespoon of Worcestershire sauce when adding the beef broth to give the soup a more robust flavor profile.

4. If you prefer your vegetables with a bit more bite, consider adding the celery and carrots a bit later in the cooking process, closer to when you add the noodles, as this will prevent them from becoming too soft.

5. For a spicier version, add a pinch of red pepper flakes along with the dried herbs to give the soup a gentle kick that complements the savory flavors.