Slow Cooker Beef Noodle Soup

Slow cooker beef noodle soup is simple, comforting, and perfect for fall or winter weather. Chunks of seasoned beef cook with basic soup ingredients and your preferred noodles. This hearty recipe is easy to make & will please any crowd. You can also cook this easy beef soup in the Instant Pot.

Ingredients For Beef Noodle Soup

• Beef Stew Meat
• Uncooked Noodles
• Beef Broth & Water
• Mirepoix (onion, carrot, celery) & Garlic
• Seasonings: salt, pepper, thyme or rosemary

How To Make Beef Noodle Soup In The Crock-Pot

Slow Cooker

1. Add all ingredients EXCEPT for the noodles into the slow cooker. Stir gently.
2. Cook HIGH 3-4 or LOW 6-8.
3. Add preferred noodles and cook on HIGH an additional 15-20 minutes or until noodles are soft.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot add oil to the pot & beef. Cook until beef is browned, approximately 2-3 minutes. Remove beef and set aside.
2. Add celery, carrots, and onion & cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the pressure cooker. 
3. Add the broth and water. If needed, use a wooden spoon to scrape the bottom of the pressure cooker to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
4. Stir beef back into the pot along with all the salt, pepper, and thyme or rosemary.
5. Close lid and seal valve. Set high pressure and cook for 25 minutes.
6. When cooking time is complete, quick release the pressure.
7. Open lid & stir in uncooked pasta. You can either turn off pressure cooker, close the lid, and let it sit for  5-10 minutes or you can turn the pressure cooker to warm (or low sauté) and let it cook with the lid off.

What Type Of Beef To Use

I like beef stew meat for this recipe. If you don’t have pre-cut stew meat, cut beef sirloin or a beef roast (like chuck or rump roast) into 2-inch pieces. 

Slow Cooker or Instant Pot?

I love the simplicity of this recipe. Add everything, stir, let it cook. Yes, the noodles are added later but they don’t take long to cook. I still consider this a good set-it-and-forget-it slow cooker recipe. If you’re using an Instant Pot, there’s a little more work involved. Having made it both ways, I can honestly say that I don’t have a preference. I think it will depend on what is convenient for you or which appliance you have or like to use.

Searing The Beef Beforehand

If you’re using the slow cooker – I know some people sear or brown their meat before adding it to the slow cooker. If you want to, you can. I did not take the time to do that. No matter what anyone says, searing your meat beforehand is always optional with slow cooking. For the pressure cooker, this step is included in the instructions.

What Type Of Noodles To Use

I used wide egg noodles. As with most of my recipes I encourage you to use the ingredients that works for you. In other words, you can use your preferred noodle in this soup. If not wide egg noodles, other suggestions include farfalle, spaghetti, linguine, penne, fettuccine, fusilli, or orzo. Heck you can even use ramen!

FAQs & Tips

• Store leftover soup an air-tight container in the refrigerator for up to 4 days. To freeze leftover soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months.
• To reheat frozen beef noodle soup you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!
• I used a small 3.5-quart slow cooker but you can double this recipe and use a 6-quart slow cooker or Instant Pot to feed a larger crowd.

Beef Soup Recipes 

• Beef Kebab

• Tex-Mex Beef Soup

• Corned Beef & Cabbage Soup

• Pot Roast

Slow Cooker Beef Noodle Soup

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Slow cooker beef noodle soup is simple, comforting, and perfect for fall or winter weather. Chunks of seasoned beef cook with basic soup ingredients and your preferred noodles. This hearty recipe is easy to make & will please any crowd. You can also cook this easy beef soup in the Instant Pot.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 4 hours
• Total Time: 4 hours 10 mins
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 pounds beef stew meat, seasoned with salt & pepper
• 4 cups low-sodium broth (beef or bone)
• 3 cups of water
• 6 ounces uncooked noodles (I used wide egg noodles)
• 2 medium-size carrots, sliced
• 2 celery stalks, sliced
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt (or more)
• 1 teaspoon dried thyme or rosemary
• 1/2 teaspoons pepper
• 1 tablespoon oil (for Instant Pot)

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Instructions

Slow Cooker

1. Add all ingredients EXCEPT for the noodles into the slow cooker. Stir gently.
2. Cook HIGH 3-4 or LOW 6-8.
3. Add preferred noodles and cook on HIGH an additional 15-20 minutes or until noodles are soft.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot add oil to the pot & beef. Cook until beef is browned, approximately 2-3 minutes. Remove beef and set aside.
2. Add celery, carrots, and onion & cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
3. Add the broth and water. If needed, use a wooden spoon to scrape the bottom of the pressure cooker to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
4. Stir beef back into the pot along with all the salt, pepper, and thyme or rosemary.
5. Close lid and seal valve. Set high pressure and cook for 25 minutes.
6. When cooking time is complete, quick release the pressure.
7. Open lid & stir in uncooked pasta. You can either turn off pressure cooker, close the lid, and let it sit for  5-10 minutes or you can turn the pressure cooker to warm (or low saute) and let it cook with the lid off.

Nutrition

• Serving Size:
• Calories: 223
• Sugar: 3.1 g
• Sodium: 1205.7 mg
• Fat: 5.5 g
• Saturated Fat: 2.2 g
• Carbohydrates: 14.6 g
• Fiber: 2.1 g
• Protein: 29.5 g
• Cholesterol: 83.5 mg

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