Creamy and Delicious Beef Noodle Soup

I had planned on making chicken noodle soup the other night, but I hadn’t taken chicken out of the freezer in advance. It seemed like more work to cook chicken in the instant pot (Instant Pot Shredded Chicken recipe) than to brown hamburger on the stove. Plus, I have some yummy ground beef from my brother-in-law that I should use. I thought I would create a creamy and delicious beef noodle soup. I was just hoping my kids would like it as much as they liked my Comforting Instant Pot Loaded Potato Soup. This creamy and delicious beef noodle soup is so good. All four of my kids and my husband loved it. My 2 middle kiddos said, “Mom, this is really good. You should put it on your blog.” So, here we are. It is definitely kid approved.

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When it comes to egg noodles, I always use Reames frozen egg noodles. I’ve made my own egg noodles in the past, but truthfully, it’s a lot of work and they are not any better than Reames noodles. Maybe I just don’t have the right recipe, but, again, that seems like too much work. Ha!

I really love gouda cheese and recently realized there is shredded gouda. Maybe I just didn’t look for shredded gouda, but I always just assumed gouda came in block form. I am sure I could shred the gouda myself, but why make more work for myself. I have recently started shopping at Aldi, through instacart, every week instead of Hy-vee. Although, I do still order from Hy-vee once a month, but I like Aldi better for most things now. Anyway, Aldi has a delicious shredded gouda cheese, that I used in this soup. I also used a shredded colby jack cheese, but you could use whatever cheese you prefer. If you like spicy, pepper jack cheese would be yummy too. My family doesn’t do spicy, so we stick with mild.

Creamy and Delicious Beef Noodle Soup

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• Author: Lisa
• Total Time: 45 minutes
• Yield: 10–12 servings 1x

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Description

This creamy and delicious beef noodle soup is so yummy.  It makes a big batch, but it is perfect for freezing the leftovers.

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Ingredients

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• 1 pound ground beef
• 1 teaspoon your favorite all purpose seasoning.  I love Season Everything (Except Cake).
• 1 medium onion, diced
• 1 cup celery, diced
• 1 cup orange or yellow peppers, diced
• 2 cups carrots, chopped
• 8 cups beef broth
• 4 cups chicken broth
• 2 bay leaves
• 24 ounce bag of Reames egg noodles
• 1/2 teaspoon ground thyme
• 1 teaspoon black pepper
• 2 teaspoons sea salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 8 tablespoons unsalted butter
• 1/2 cup all purpose flour
• 1 1/2 cups whole milk
• 2 cups shredded colby jack cheese
• 1 cup shredded gouda cheese
• 1 cup heavy cream

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Instructions

1. Brown hamburger in a pot.  Add you choice of all purpose seasoning.  Stir.  Remove cooked hamburger from the pan and put it on a plate lined with a paper towel.  Set aside.
2. In the same pot, sauté onions, celery, peppers and carrots.  Cook for about 8 to 10 minutes.
3. Add beef and chicken broth and bay leaves.  Bring to a boil.
4. Once boiling, turn down to a simmer. Add egg noodles and simmer for 20 minutes.
5. While it’s simmering, make the roux.  Melt the butter in a saucepan.  Add flour and cook for 2 minutes stirring constantly.  Then add the milk.  Cook and whisk constantly until it has thickened, about 5 minutes.  Remove from the heat and add colby jack and gouda cheese.  Stir until well combined.
6. Once the noodles have simmered for 20 minutes, remove bay leaves.  Add roux/cheese mixture and the heavy cream to the soup. Stir to combine.
7. Add ground beef.
8. Cook a couple more minutes until everything is heated through.
9. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes