Soups & Stews
Betty Crocker's hamburger soup recipe brings back the comforting flavors of childhood with just a few simple pantry staples and one pot. This classic one-pot meal is perfect for chilly evenings when you crave hearty, satisfying comfort food that comes together in under an hour.
The secret lies in browning ground beef for deep flavor and simmering until the broth thickens just right—no fancy techniques required.
What makes this recipe special is how it balances rich, savory flavors with the tangy brightness of tomato soup and the creaminess of milk. The original Betty Crocker version remains a pantry staple for good reason: it's foolproof, budget-friendly, and delivers that nostalgic taste we all love.
Every spoonful delivers tender beef, soft noodles, and a velvety broth that coats every bite.
By the end, you'll have a steaming pot of golden-brown hamburger soup with perfectly cooked noodles and a thick, flavorful broth that's ready to serve.
This is the kind of meal that warms you from the inside out—ideal for family dinners, game day gatherings, or when you just need a comforting bowl of soup. Let's get cooking!
The best part? Leftovers reheat beautifully, making it perfect for meal prep. Serve with crusty bread or crackers for dipping, and you've got a complete, satisfying meal that's as nostalgic as it is delicious. Here's how to make it the way Betty Crocker intended!
Ingredients for betty crocker hamburger soup
Pantry staples and a few fresh ingredients—the perfect combo for nostalgic hamburger soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | Lean or regular, 80/20 preferred |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced small |
| Carrots 🥕 | 4 medium | Peeled, sliced into thin rounds |
| Canned Tomato Sauce 🍅 | 15 oz | No salt added preferred |
| Egg Noodles 🍝 | 2 cups | Uncooked, medium width |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 💧 | 2 cups | Low sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Worcestershire Sauce 🍶 | 1 tbsp | For depth of flavor |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
The ground beef is where the magic happens. 80/20 lean-to-fat ratio gives the best flavor—don't skimp on the fat! Grab the pre-packaged 1.5 lb bags from the meat section at Walmart or Kroger for convenience. The carrots? Baby carrots work too, but the regular ones from the produce section are cheaper. For the tomato sauce, Muir Glen or Hunt's are my go-tos—no salt added means you control the seasoning. The egg noodles should be the medium-width kind—De Cecco or Barilla are solid brands that cook perfectly every time.
No Worcestershire sauce? Soy sauce or a splash of balsamic vinegar adds depth. Fresh thyme? Use double the amount of dried—it's more concentrated. The milk can be 2% or whole, but whole gives that classic creamy texture. For the broth, Swanson or Pacific Foods are budget-friendly and low-sodium. If you're feeling fancy, grab a bouillon cube and add it to the broth for extra umami. The flour is just for thickening—any all-purpose brand works, but make sure it's fresh so it doesn't add a weird taste.
This soup tastes even better the next day—make a double batch if you can. Store leftovers in the fridge for up to 5 days or freeze for 3 months. I like to portion it into containers so I can grab a bowl straight from the freezer. The noodles soften when reheated, so add a splash of milk or broth when warming to keep them from drying out. Serve with crusty bread or saltine crackers for the full experience—just like Mom used to make!
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots—just brown the beef, toss in the onions and carrots, dump the tomato sauce, and let it simmer. The egg noodles cook right in the broth, so you’re left with one pan, one spoon, and zero guilt.
- Meat-and-Veggie Harmony: That ground beef gets nice and tender while the onions caramelize just enough to sweeten the whole pot. The tomato sauce adds depth without overpowering, and the carrots stay bright—like a hug in a bowl, but with actual nutrients.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The flavors only get better the next day, and I pack it in thermoses for work or school lunches. Kids? They’ll eat it cold or hot—no complaints, just empty bowls.
- Budget Warmth: Honestly, you can’t beat the price. A pound of beef, a can of sauce, and a bag of noodles stretch to feed four for under $10. It’s the kind of soup that makes you feel like you’re treating yourself, even when you’re just stretching groceries.
Step-by-step instructions for Betty Crocker hamburger soup recipe
This one-pot wonder delivers hearty, comforting flavors with minimal effort—perfect for busy weeknights.
Brown the Ground Beef Perfectly
Heat a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef and break it into small pieces with a wooden spoon, ensuring even browning. Cook for 5-7 minutes until the meat loses its raw color and develops a rich, caramelized crust.
Here's the thing—don't drain the fat! Those golden bits packed with flavor will form the base of your soup. Just use a paper towel to blot any excess grease from the top if needed. Once the beef is fully browned, remove it from the pot and set it aside on a plate.
Sauté the Vegetables for Depth of Flavor
In the same Dutch oven, add the 1 whole yellow onion and 4 medium carrots (already peeled and sliced). Cook over medium heat for 5-6 minutes, stirring occasionally, until the onions soften and the carrots begin to caramelize slightly at the edges.
This step builds layers of flavor—don't rush it. You'll know it's ready when the onions turn translucent and the carrots release their natural sweetness. The residual beef fat will help them cook beautifully without needing extra oil.
Build the Rich Soup Base
Sprinkle the 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to coat them evenly. This creates a roux that will thicken your soup beautifully. Pour in the 15 oz canned tomato sauce, 2 cups chicken broth, and 1 tbsp Worcestershire sauce, stirring constantly to combine.
Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 8-10 minutes until slightly thickened. The aroma should be intoxicating—tomatoey with hints of savory umami. Return the browned beef to the pot and stir to coat everything evenly.
Season and Finish the Soup
Add the 1 cup whole milk, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried thyme, and 0.5 tsp garlic powder. Stir well and let the soup simmer for another 5 minutes, allowing all the flavors to meld together. Taste and adjust seasoning if needed—this is where you can really make it your own.
The milk adds creaminess while balancing the richness of the beef. The spices should be subtle but noticeable—just enough to enhance the natural flavors without overpowering them. Keep the heat at a gentle simmer to prevent the milk from curdling.
Cook the Noodles to Perfection
Add the 2 cups egg noodles to the soup and stir gently to distribute them evenly. Cover the pot and let it simmer for 8-10 minutes until the noodles are tender and the soup reaches your desired consistency. The noodles should be al dente—just slightly firm to the bite.
Here's the magic: The noodles will continue cooking slightly as they absorb the hot liquid. Check for doneness by tasting a noodle—it should be tender but still have a bit of bite. If the soup seems too thick, add a splash of hot water or broth to reach your preferred texture.
Pro Tips For Making Betty Crocker Hamburger Soup
- Brown the Beef First: Skip the "quick cook" urge—let that ground beef sizzle and break apart in a dry skillet over medium-high heat for 5-6 minutes. I learned this the hard way: rushing it leaves you with bland, greasy soup where the meat just sits in oil instead of building flavor. The crust that forms? That’s where the depth comes from.
- Dice Onions Like Cubes: Small, even dice (about ¼-inch) cook faster and blend into the soup without leaving chunks. I used to chop them roughly, and they’d turn to mush or sit like little islands. Uniform size means they soften just enough to sweeten the broth without turning into paste—critical when you’re adding tomato sauce later.
- Don’t Boil the Noodles Dry: Add the egg noodles to the simmering soup after the beef and veggies have cooked together for 10 minutes. They’ll absorb the broth perfectly without turning to glue. I once added them raw to speed things up, and they ended up mushy and sad—like overcooked pasta in a swamp.
- Upgrade with a Splash of Broth: Replace half the water called for with low-sodium beef or chicken broth. It cuts the grease from the beef and beefs up the flavor without extra salt. I was skeptical until I tried it—now it’s the thing that makes my version taste like a restaurant’s, not a box mix. (Yes, even if you’re using Betty Crocker’s recipe.)
Essential equipment for perfect results
Dutch Oven Magic
Your Dutch oven is the star of this recipe—it distributes heat evenly and keeps flavors concentrated. I swear by the Lodge 5.5-quart cast iron Dutch oven because it retains heat beautifully and adds a subtle caramelization to the beef.
If you don’t have one, a heavy-bottomed stainless steel pot (like All-Clad) works just as well. The deep sides prevent spills when stirring, and the tight lid traps steam for perfect noodle cooking. 🔥
Wooden Spoon Essentials
A long-handled wooden spoon is non-negotiable for stirring the beef and vegetables. I use a Oxo Good Grips because it’s heat-resistant and won’t scratch your Dutch oven. Wood distributes heat better than metal and won’t conduct heat back into your hand like a metal spoon.
Avoid plastic—it melts under high heat and can release harmful chemicals. Keep it handy for scraping up those flavorful browned bits from the bottom of the pot.
Measuring Tools
Precision matters when it comes to flour, broth, and spices. A stainless steel measuring cup set (like OXO Good Grips) ensures accurate measurements, especially for the 2 tbsp flour—too much will make your soup gluey.
For the 1 tbsp Worcestershire sauce, a small squeeze bottle (like McCormick’s) makes dispensing easy without spills. A digital kitchen scale (like Escali Primo) takes the guesswork out of measuring ground beef—aim for 1.5 lbs for perfect portioning.
Lid for Steaming
The tight-fitting lid on your Dutch oven is crucial for the final noodle-cooking step. It traps steam, which helps the noodles cook evenly and prevents the soup from reducing too much. If your lid doesn’t fit snugly, prop a damp paper towel under the edge to create a seal.
Pro tip: I keep a silicon pot lid (like OXO’s) on hand—it’s flexible enough to conform to uneven pot edges and won’t warp over time. ✨
Slotted Spoon for Noodles
A slotted spoon (like OXO’s) makes serving this soup effortless. Use it to scoop out noodles while leaving the broth behind—perfect for second helpings. The slots also help drain excess liquid if you want to serve the noodles separately.
For a rustic touch, I like to transfer a portion of soup and noodles to a bowl first, then drizzle with extra milk or a sprinkle of Parmesan cheese before serving.
Timer for Precision
Set a kitchen timer (or your phone) for each critical step—especially the 5-7 minutes of beef browning and the 8-10 minutes of noodle cooking. Overcooking the noodles turns them mushy, while undercooking leaves them crunchy.
I use a smart timer app (like Big Oven) to track multiple steps at once. A visual or audible alert ensures you don’t walk away and forget about the simmering soup. 💡
Nutrition facts
Frequently asked questions
Can I make this hamburger soup without Worcestershire sauce?
If you don't have Worcestershire sauce, try substituting with 1 tablespoon soy sauce or 1 teaspoon balsamic vinegar for depth. The key is adding an umami-rich element to balance the tomato and beef flavors—just adjust seasoning to taste afterward.
Why did my soup turn out too thick or too thin?
The 2 tablespoons flour controls thickness, but simmering times vary. For thicker soup, simmer uncovered for 5 extra minutes. Too thin? Stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer 2 minutes more. The milk also adds creaminess—reduce it to ½ cup if you prefer a lighter broth.
Can I use ground turkey or chicken instead of beef?
Yes, but expect a lighter flavor. Use 1.5 lbs ground turkey or chicken and add ½ teaspoon smoked paprika or 1 teaspoon beef bouillon powder to mimic the richness. Brown the meat thoroughly for best results—it won't release as much fat as beef.
How do I reheat leftovers without drying them out?
Add 1-2 tablespoons milk or broth per serving when reheating. Stir over medium-low heat for 3-4 minutes until steaming. Cover the pot to trap moisture, and avoid boiling to prevent the noodles from becoming mushy. Leftovers keep for 5 days in the fridge or 3 months frozen.
What are the best sides to serve with this soup?
Classic pairings include crusty bread, saltine crackers, or a simple green salad. For extra heartiness, add garlic bread or cornbread. The creamy soup contrasts perfectly with crispy textures—just avoid heavy sides that might overwhelm the dish.