Slow Cooker Hamburger Noodle Soup
This Slow Cooker Hamburger Noodle Soup is the ultimate cozy, comforting dish for chilly nights or busy weekdays.
Loaded with ground beef, hearty vegetables, and tender egg noodles, it’s a classic family favorite that simmers to perfection with minimal effort. Let your slow cooker do the work while you go about your day!
Why You’ll Love This Recipe
One-pot, no-stress dinner – Just toss it in the slow cooker and walk away!
Budget-friendly ingredients – Simple pantry staples that stretch to feed a crowd.
Kid-approved flavors – A mild, satisfying soup even picky eaters will enjoy.
Perfect for meal prep – Leftovers reheat beautifully.
Warm and hearty – A cross between beef noodle soup and a deconstructed hamburger!
Key Ingredients
Ground Beef – Brings a rich, savory base to the soup.
Beef Broth – Deepens the flavor and adds warmth.
Egg Noodles – Cook right in the slow cooker for soft, slurpable bites.
Diced Tomatoes – Add acidity and body to balance the richness.
Carrots & Celery – Classic soup veggies for added nutrition and texture.
Seasonings – A simple blend of basil, parsley, salt, and pepper keeps it flavorful but fuss-free.
Slow Cooker Hamburger Noodle Soup
Ingredients
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 cups water
2 cups uncooked egg noodles
2 carrots, peeled and sliced
2 ribs celery, sliced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions:
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess grease.
Add the chopped onion and minced garlic to the skillet. Sauté for about 5 minutes, or until the onion becomes soft and translucent.
Transfer the beef mixture to your slow cooker.
Add in the beef broth, undrained diced tomatoes, water, sliced carrots, celery, basil, parsley, salt, and pepper. Stir everything together well.
Cover the slow cooker with a lid and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender.
About 30 minutes before serving, stir in the uncooked egg noodles, making sure they’re fully submerged in the broth.
Continue cooking until the noodles are soft and fully cooked. Taste and adjust the seasoning, if needed.
Ladle into bowls and serve warm. Enjoy!
Recipe Notes
Browning the Beef First Is Key: Searing the beef before adding it to the slow cooker enhances the flavor and texture. It also helps reduce excess grease in the soup.
Add Noodles Toward the End: Egg noodles cook quickly and will become mushy if added too early. Stir them in during the last 30 minutes for perfect tenderness.
Chop Veggies Evenly: Uniform slices of carrots and celery ensure they cook evenly and add a pleasant bite to each spoonful.
Use Low-Sodium Broth If Needed: If you’re watching sodium, opt for low-sodium beef broth so you can control the salt level better.
Thinner or Thicker Soup? If you prefer a brothier soup, add an extra cup of beef broth or water. For a heartier, thicker version, reduce the water by 1/2 cup.
Taste and Adjust Seasoning: After the noodles finish cooking, give it a final taste test and adjust the salt, pepper, or herbs as needed.
Don’t Overfill Your Slow Cooker: If doubling the recipe, make sure your slow cooker has enough room for the added volume—leave at least an inch or two of space at the top.
Nutrition Information
(Approx. per 1 of 6 servings)
Calories: 320 | Protein: 22g | Carbohydrates: 25g | Fat: 14g | Saturated Fat: 5g | Fiber: 3g | Sugar: 4g | Sodium: 780mg
Kitchen Equipment Needed
Large skillet
Cutting board and knife
Wooden spoon or spatula
Slow cooker (4-quart or larger)
Measuring cups and spoons
Ladle for serving
Recipe Swaps and Variations
Swap ground beef for ground turkey or chicken for a lighter version.
Add more veggies like corn, green beans, or spinach for extra nutrition.
Use pasta shells or macaroni instead of egg noodles.
Add beans (like kidney or white beans) for added heartiness and fiber.
Kick up the flavor with a splash of Worcestershire sauce or a pinch of crushed red pepper flakes.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions (without noodles, if possible) for up to 2 months.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth if needed to loosen the soup.
Food and Drink Pairings
Sides: Crusty bread, garlic toast, or a simple side salad.
Drinks: A cold glass of iced tea, apple cider, or a light red wine like Pinot Noir.
Toppings: Sprinkle with shredded cheese, chopped parsley, or a dash of hot sauce for extra flavor.
Frequently Asked Questions:
Can I use frozen vegetables instead of fresh?
Yes! Just toss them in with the broth. They may cook a little faster, so check the texture early.
Are the noodles necessary?
Not at all—you can skip them or sub with rice, quinoa, or lentils for a different texture.
Can I make this vegetarian?
Yes! Replace the ground beef with plant-based crumbles and use vegetable broth.
Will this soup thicken?
A little. The noodles will absorb some broth, so if you want it soupier, add extra broth when reheating.
Is this soup spicy?
No, it’s very mild. You can spice it up with crushed red pepper or diced jalapeños if desired.
Do I need to brown the beef first?
Yes—browning adds flavor and removes excess fat that you don’t want in the soup.
Can I cook it on high the whole time?
Yes, 3–4 hours on high will do the trick, but low and slow (6–8 hours) gives the best flavor and tenderness.
Can I add uncooked noodles at the beginning?
It’s not recommended—they’ll overcook and get mushy.
Add them in the last 30 minutes for best results.
What size slow cooker should I use?
A 4-quart or larger slow cooker works well for this recipe.
Can I double the recipe?
Yes! Use a 6–7 quart slow cooker and increase all ingredients accordingly.
Add a little extra broth if needed.