Slow Cooker Leftover Turkey Noodle Soup
This Slow Cooker Leftover Turkey Noodle Soup turns Thanksgiving turkey into a comforting soup with tender vegetables, egg noodles, and a savory broth. Use homemade turkey broth from the leftover carcass when you have it, or keep things simple with store-bought turkey or chicken broth.
Servings: 6 servings
Calories: 186kcal
Equipment
- 7-quart slow cooke
- Large skillet
- Cutting board
- Chef’s Knife
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon unsalted butter
- 3 medium carrots sliced
- 2 celery ribs sliced
- 1 medium onion diced
- 3 garlic cloves smashed
- 8 cups turkey broth or chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon chicken bouillon base optional, to taste
- 3 cups shredded or chopped leftover cooked turkey
- 2 cups medium egg noodles
- 2 tablespoons chopped fresh parsley optional
Instructions
- Add the butter, carrots, celery, onion, and smashed garlic cloves directly to the slow cooker. Cover and cook until the vegetables are softened and fragrant.
- Pour in the turkey or chicken broth. Add the bay leaves, thyme, kosher salt, and black pepper.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until the vegetables are tender and the broth has developed plenty of flavor.
- Taste the broth toward the end of the cooking time. If it needs more savory depth, stir in 1 teaspoon chicken bouillon base.
- Once the vegetables are tender, turn the slow cooker to HIGH. Stir in the leftover turkey and egg noodles. Cover and cook until the noodles are just tender and the turkey is heated through, about 7–10 minutes.
- Begin checking the noodles after about 5 minutes. Egg noodles cook quickly and will continue absorbing broth as they sit, so avoid cooking them until they're overly soft.
- Remove and discard the bay leaves and smashed garlic cloves. Stir in the fresh parsley, if using. Taste and adjust the salt and black pepper as needed.
- If the noodles have absorbed more liquid than you'd like, stir in ½–1 cup warm turkey or chicken broth until the soup reaches your preferred consistency. Serve hot.
Video
Notes
Cooking Notes
The vegetables go straight into the slow cooker with the butter - no pre-cooking needed. Add the noodles at the very end of cooking so they stay tender and do not get mushy. Taste and adjust the seasoning before serving since slow cooker soups often need a little extra salt at the finish.
Tips for Best Results
- Add the butter, carrots, celery, onion, and smashed garlic directly to the slow cooker at the start.
- Stir in the egg noodles during the last 7 to 10 minutes only - they cook fast and will keep absorbing liquid as the soup sits.
- Check the noodles at the 5-minute mark so they stay just tender and do not overcook.
- If the soup thickens too much after sitting, stir in a splash of warm broth to loosen it back up.
Nutrition
Calories: 186kcal | Carbohydrates: 16g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1663mg | Potassium: 397mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5317IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg
