Crockpot Turkey Noodle Soup Recipe
Need something to make with that leftover holiday turkey? This Slow Cooker Turkey Noodle Soup is delicious, comforting, and most of all very easy to make.Step-by-step photos can be seen below the recipe card.
Servings: 8 bowls
Equipment
- Crockpot
Ingredients
- 7 cups low-sodium chicken broth
- 3 cups shredded cooked turkey
- 3 carrots sliced
- 3 ribs celery diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 bay leaves
- 2 teaspoons Italian seasoning store-bought or homemade
- ½ teaspoon ground black pepper or to taste
- Kosher salt to taste
- 8 ounces dry egg noodles 1 package
Instructions
- Add the broth, turkey, carrots, celery, onion, garlic, bay leaves, Italian seasoning, and pepper to your slow cooker.7 cups low-sodium chicken broth, 3 cups shredded cooked turkey, 3 carrots, 3 ribs celery, 1 yellow onion, 2 cloves garlic, 2 bay leaves, 2 teaspoons Italian seasoning, ½ teaspoon ground black pepper
- Cover and cook on high for 3 hours or low for 6 hours. Taste and add salt as needed.Kosher salt
- Once the soup is done, bring a large pot of salted water to a boil. Cook the egg noodles until al dente according to the package.8 ounces dry egg noodles
- Add the cooked noodles to the slow cooker and stir to combine. Serve and enjoy!
Video
Notes
Storage: Store crockpot turkey noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 1bowl | Calories: 221kcal | Carbohydrates: 27g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 59mg | Sodium: 158mg | Potassium: 514mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3933IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg