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–+ servings
beef noodle soup
Victor Eskew

Beef Noodle Soup

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This assembly meal transforms your batch of Beef Soup meat into a hearty noodle soup in about 30 minutes. Simply simmer the pre-cooked beef with broth and vegetables, then add cooked noodles for a complete weeknight dinner. One batch component multiplies into a satisfying meal that feeds the whole family.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12
Course: dinner, Lunch, Soup
Cuisine: American
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Beef Soup Meat thawed with liquid, from batch cooking
  • 4 oz grass-fed butter grass-fed, salted
  • 2 cups Onions chopped, frozen package works perfectly
  • 4 quarts Beef Broth
  • 3 cups Carrots sliced, frozen
  • 2 cups Celery sliced
  • 1 lb Egg Noodles wide
  • 2 tablespoon Salt, Morton Coarse Kosher Salt Morton brand, adjust to taste

Equipment

Method
 

Prep Noodles
  1. Bring a large pot of salted water to a boil.
  2. Cook the egg noodles for 1 minute less than the package directions.
  3. Drain and rinse with cold water to stop the cooking.
  4. Store cooked noodles in a ziplock bag or container in the refrigerator until ready to serve.
Make Soup
  1. Melt butter in an 8-quart stockpot over medium heat.
  2. Add chopped onions and sauté until translucent, about 5 minutes.
  3. Add beef broth and bring to a simmer over medium-high heat.
  4. Add carrots and celery and simmer for 15-20 minutes until tender.
  5. Add the batch beef soup meat with its liquid to the pot.
  6. Add kosher salt.
  7. Stir gently and bring back to a simmer.
  8. Cook together for 10 minutes so the flavors come together.
  9. Taste and adjust salt.
Serve
  1. Place a portion of cooked noodles in each bowl.
  2. Ladle the hot soup over the noodles.
Storage and Reheating
  1. Store leftover soup and noodles separately.
  2. Refrigerate soup for up to 3 days.
  3. Reheat on the stovetop over medium-low heat, adding a splash of beef broth if needed.
  4. Add noodles to each bowl at service.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

This recipe relies on having Beef Soup meat already prepared and stored in your freezer, which is what makes the 15-minute assembly time possible. The key is cooking the noodles separately and slightly underdone so they don't turn mushy when added to the hot broth. You can substitute frozen mixed vegetables for the carrots and celery if that's what you have on hand. Store leftovers in the refrigerator for up to 4 days, though the noodles will absorb liquid over time—add extra broth when reheating. For meal prep, consider storing the noodles separately from the soup base to maintain better texture throughout the week.

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