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You are here: Home / Course / Soups, Stews, + Chili / Beef Noodle Soup

Published October 8, 2018. By Alyssa Brantley 4 Comments

Beef Noodle Soup

  • Dairy free
  • Egg free
  • Gluten free
  • Nut free
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large pot of beef noodle soup with wooden spoon sticking out of side of pot. fresh parsley in the background

This Beef Noodle Soup Recipe is loaded with whole food ingredients like celery, parsnips, mushrooms, onions and fresh herbs! Gluten Free with Low Carb option. This recipe is created in partnership with Pacific Foods.

dutch oven filled with beef noodle soup sitting on a kitchen towel with a large wooden spoon

Should SOUP MONDAYS become a thing for us? I am thinking Y E S. I am happily back in the swing of making a pot of soup once a week.

It makes lunch so easy during the week and I love stocking my freezer with quick healthy comfort food meals.

Pacific Foods came out with a new Organic Beef Bone Broth and it’s an AWESOME soup base (and free of sugar, gluten, dairy, soy and yeast).

large pot of beef noodle soup with wooden spoon across the top of the pot next to a container of beef bone broth and a kitchen towel

My older son has a thing for Chicken Noodle Soup (it’s his FAV!). When we starting playing around with this new beef bone broth, he said, “Mom, I would love it if you would make a Beef Noodle Soup!”

Say no more.

I decided to play around with the vegetables and after testing a few different combos, am really loving the balance of onion, celery, parsnips and mushrooms with the bone broth and a bit of fresh thyme and parsley.

The final soup is earthy but not muddy, has a great balance of textures and taste like healthy comfort food. An easy and delish soup that the whole family will love!!

P.S. I did use Gluten Free fusilli noodles but I give some Low Carb options at the end of the recipe.

large pot of beef noodle soup with wooden spoon sticking out of side of pot. fresh parsley in the background

Did you make this recipe? Please give it a star rating below!

Beef Noodle Soup Recipe
Prep Time: 12 mins
Cook Time: 28 mins
Total Time: 40 mins
 

This Beef Noodle Soup Recipe is loaded with whole food ingredients like celery, parsnips, mushrooms, onions and fresh herbs! Gluten Free with Low Carb Option

Course: Mains, Soup
Cuisine: American
Keyword: beef broth, beef noodle soup, beef soup, bone broth soup, gluten free soup, healthy comfort food, noodle soup, soup
Servings: 8 servings
Calories: 259 kcal
Author: Alyssa Brantley
5 from 2 votes
large pot of beef noodle soup with wooden spoon sticking out of side of pot. fresh parsley in the background
Print
Ingredients
  • 2 T avocado oil
  • 1 pound beef stew meat cut into bite sized pieces (approx 1/2" cubes)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup diced yellow onion approximately 1 small onion
  • 1/2 pound parsnips peeled, trimmed, quartered and sliced into 1/4" pieces
  • 1 pound mushrooms cleaned, stems removed and cut into 1/4" slices
  • 3 large celery stalks trimmed and thinly sliced into 1/8" half moons
  • 8 cups Pacific Foods Organic Beef Bone Broth
  • handful flat-leaf parsley plus more for serving
  • handful thyme sprigs
  • 1 dried bay leaf
  • 1/2 pound Gluten Free fusilli precooked and cooled
Instructions
PREP:
  1. Gather ingredients.

    ingredients to make Beef Noodle Soup
  2. Cut beef stew meat into bite sized pieces, approximately 1/2" cubes 

    beef stew meat on a red cutting board cut into bite sized pieces
  3. Dice yellow onion and measure 1 cup. Trim ends of celery and slice into 1/8" half moons.

    thinly sliced celery pieces with a sharp knife on a wood cuttin board
  4. Peel parsnips, trim ends, quarter and cut into 1/4" pieces.

    peeled and sliced parsnips on a wood cutting board with a sharp knife
  5. Wipe mushroom caps clean, remove stems and slice caps into 1/4" pieces.

    sliced crimini mushroom caps on a wood cutting board
  6. Stuff parsley, thyme and bay leaf into a spice ball or wrap in cheesecloth.

    fresh parsley, fresh thyme and dried bay leaf stuffed into a metal spice ball to flavor soup broth
COOK:
  1. Heat a large soup pot over medium heat. Once hot, add avocado oil, cubed beef and 1/2 tsp of salt and 1/4 tsp of black pepper. Cook 3 to 4 minutes, undisturbed. Stir and continue cooking an additional 3 to 4 minutes, until most of the pink is gone.

  2. Add chopped onion, parsley, mushrooms and remaining 1/2 tsp of salt and 1/4 tsp of black pepper. Cook 5 minutes, stirring occasionally, until vegetables begin to soften.

    stainless steel soup pot on stovetop, using a wooden spoon to stir mushrooms, parsnips and onion into meat mixture
  3. Add celery and Pacific Foods Organic Beef Bone Broth. Bring to a boil. Once boiling, add herb ball. 

    Place lid on pot, immediatley reduce to a simmer and continue cooking for 15 minutes.

    adding a herb ball to a soup pot filled with mushrooms, parsnips, onions, beef and celery
  4. While soup is simmering, cook pasta (can also be cooked up to 48 hours in advance) according to directions on box, strain and set aside.

  5. Test vegetables and make sure that all are soft. Adjust salt and pepper if necessary. Remove herb ball, add cooked pasta and serve hot topped with fresh chopped parsley. ENJOY!

NOTES:
  • Please note that the nutrition information calculated is for the exact recipe written. If you omit the GF noodles or change any other ingredient or ingredient amount, you will need to recalculate the nutrition in order to generate accurate information.
  • LOW CARB:
    • Omit the GF fusilli. Use Palmini, Kelp Noodles, or vegetable noodles like spiralized zucchini instead.
  • If you plan to make this in advance or freeze a large portion of it, I recommend freezing the cooked GF noodles separately. 
  • If you don't have an herb ball, you can wrap the herbs in cheesecloth or just place them in the soup and use a tongs to fish them out when done cooking. Small thyme leaves will likely fall off but that is totally OK, they are edible and make the soup more rustic.
Nutrition Facts
Beef Noodle Soup Recipe
Amount Per Serving (1.5 cups)
Calories 259 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 408mg18%
Potassium 571mg16%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 3g3%
Protein 18g36%
Vitamin A 115IU2%
Vitamin C 8.3mg10%
Calcium 37mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

large pot of beef noodle soup with kitchen towel, wooden spoon and carton of beef bone broth

DISCLOSURE:  This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2018 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.

Pacific Foods Ambassador Partner Badge

Filed Under: Beef, Dairy Free, Egg Free, Fall, Family Friendly, Freezer Meals, Gluten Free, Nut Free, One Pot Meals, Pasta, Potluck + Picnic, Rice, Rice Noodles, Soups, Stews, + Chili, Winter

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Toni | Boulder Locavore says

    October 12, 2018 at 12:06 am

    This is such a really comforting meal! Yum!

    Reply
    • EverydayMaven says

      October 16, 2018 at 12:01 pm

      Thank you Toni!

      Reply
  2. Jersey Girl Cooks says

    October 11, 2018 at 3:03 pm

    In the fall and winter, I want soup. Especially a bowl of this!

    Reply
    • EverydayMaven says

      October 16, 2018 at 12:01 pm

      Same!! I like soup for lunch everyday 🙂

      Reply

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