Slow Cooker Creamy Beef Noodle Soup

Get ready for the ultimate comfort food! This slow cooker creamy beef noodle soup is full of tender chunks of beef and veggies cooked in a rich beef broth. It’s a thick and creamy soup that’s perfect as a fall soup, winter soup, or weeknight dump meal.

And, if you want more slow cooker recipes, try this crockpot broccoli cheddar soup!

How To Make Slow Cooker Creamy Beef Noodle Soup

1. Season the stew meat with the salt, pepper, and garlic powder.

2. Heat the oil in a large skillet over medium-high heat.

3. Sear the beef for 2–3 minutes until browned on all sides. It does not need to cook through.

4. Transfer the beef to a 6- or 7-quart slow cooker.

5. Add the onions, celery, carrots and garlic to the slow cooker.

6. Pour in the beef broth and Worcestershire sauce.

7. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork tender.

8. About 30 minutes before serving, cook the egg noodles according to the package directions until just al dente. Drain well.

9. Whisk the softened cream cheese and sour cream until smooth and add to soup.

10. Stir in the heavy cream until smooth.

11. Cover and cook for another 10–15 minutes, until slightly thickened.

12. Fold in the cooked egg noodles.

13. Top with parsley and serve immediately.

Tips For This Beef Noodle Soup

• Searing the beef first creates a deeper, richer flavor.
• Cooking the noodles separately keeps them from becoming overly soft in the slow cooker.
• Soften the cream cheese before adding it so it melts smoothly.
• Stir the noodles in just before serving so they maintain the best texture.
• If the soup thickens after sitting, simply stir in a splash of warm beef broth.

Substitutions For This Creamy Beef Noodle Soup

• Chuck roast cut into bite-sized pieces can replace the stew meat.
• Half-and-half may be substituted for the heavy cream.
• Greek yogurt can replace the sour cream.
• Frozen mixed vegetables may be substituted for the carrots and celery.
• Rotini or small shell pasta can replace the egg noodles.

Variations For This Slow Cooker Recipe

Loaded Beef Noodle Soup

Top each bowl with shredded sharp cheddar cheese, crispy bacon, sliced green onions, and oyster crackers.

Mushroom Beef Noodle Soup

Add 8 ounces sliced mushrooms with the onions and carrots before slow cooking.

Beef Stroganoff Noodle Soup

Increase the sour cream to 1 cup, add 8 ounces sliced mushrooms, and garnish with fresh dill for a stroganoff-inspired twist.

Vegetable Beef Noodle Soup

Add 1 cup frozen peas and 1 cup frozen corn during the final 15 minutes of cooking.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• The noodles will continue to absorb broth during storage. Stir in additional beef broth when reheating if needed.
• Reheat gently on the stovetop or in the microwave until warmed through.
• For freezing, freeze the soup before adding the noodles and dairy for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in freshly cooked noodles and the dairy ingredients before serving.

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