Crockpot Turkey Noodle Soup is the kind of comfort food that wraps you in a warm hug—especially after a big holiday meal when you’re staring at a mountain of leftover turkey and wondering what now? This recipe is your low-effort, high-reward answer. With just 10 minutes of prep, you can toss everything into the slow cooker, let it do its thing, and come back to a hearty, flavorful bowl that tastes like it took hours (spoiler: it kinda did, but not your hours). Whether you’re feeding a family or meal-prepping for the week, this Crockpot Turkey Noodle Soup hits the mark every time. It’s cozy, filling, and exactly what your fridge full of turkey has been begging for.
Table of Contents
What is Crockpot Turkey Noodle Soup?
Crockpot Turkey Noodle Soup is a slow-cooked soup made with cooked, shredded turkey (usually leftovers), carrots, celery, onion, egg noodles, and broth. It’s seasoned with Italian herbs, garlic, bay leaves, and a touch of black pepper to bring out that deep, savory flavor. What makes it stand out is how the slow cooker draws out every bit of comfort from the ingredients, making the turkey even more tender and the broth super rich. It’s like chicken noodle soup’s older, cozier cousin—the one who knows how to relax and doesn’t need a lot of fuss. Plus, it’s great for busy weeknights when you just want dinner to cook itself while you pretend to tackle your to-do list.
Reasons to Try Crockpot Turkey Noodle Soup
Let’s be real—after a big holiday, the last thing you want is another complicated dish. Enter: Crockpot Turkey Noodle Soup. It’s perfect for using up leftover turkey without making your kitchen look like a war zone. The slow cooker does most of the work, so you can focus on not folding the laundry again.
It’s kid-friendly, budget-friendly, and picky-eater-approved (just say it’s turkey pasta soup—they’ll eat it). Plus, it freezes like a dream, so you can save some for those chilly nights when the only thing you feel like doing is hiding under a blanket and binging a Netflix series. Whether you’re feeding your crew or just yourself, this recipe checks all the boxes: easy, comforting, and totally satisfying.
Ingredients Needed to Make Crockpot Turkey Noodle Soup
- 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
- ½ teaspoon ground black pepper
- Kosher salt, to taste
- 8 ounces dry egg noodles (1 package)
Instructions to Make Crockpot Turkey Noodle Soup
Let’s walk through this step-by-step guide to making the perfect Crockpot Turkey Noodle Soup. Whether you’re tackling holiday leftovers or just craving something warm and nourishing, this process is designed to be easy, flexible, and completely stress-free. The best part? Your slow cooker does most of the heavy lifting, leaving you more time to catch up on life (or laundry, let’s be real). Here’s how to make this comforting soup from start to finish.
Step 1: Prep Your Veggies and Turkey
Before you toss everything into your slow cooker, start with a bit of simple prep. Slice your carrots into coins (about ¼-inch thick), dice the celery and yellow onion, and mince two garlic cloves. If your turkey isn’t already shredded, go ahead and use a couple of forks to pull it apart into bite-sized pieces. This step is a great opportunity to involve the kids or multitask while listening to a podcast. If you’re running low on leftover turkey or want a different twist, check out our tips on ingredient substitutions for turkey in soups, including shredded chicken or even rotisserie options.
Step 2: Load Up the Crockpot
Now for the fun part—layering everything into your slow cooker. Add 7 cups of low-sodium chicken broth, the shredded turkey, your prepped veggies (carrots, celery, onion, and garlic), 2 bay leaves, 2 teaspoons of Italian seasoning, and ½ teaspoon of ground black pepper. Give it a gentle stir just to get everything moving. This step-by-step layering of ingredients ensures that the flavors blend evenly and nothing gets lost in the shuffle. If you want a little extra depth, a splash of leftover gravy or turkey drippings can take the broth to the next level.
Step 3: Set It and Walk Away
Cover your slow cooker with the lid and set it to cook. You’ve got two options: go high for 3 hours or low for 6 hours. This is your permission slip to walk away—catch up on errands, run a Zoom meeting, or finally tackle that cluttered junk drawer. While the soup simmers, all the aromatics and herbs infuse into the broth, giving you that rich, homemade taste without having to babysit a pot on the stove. This step-by-step method takes the guesswork out of timing, making it a favorite for busy weeknights or weekend meal prep.
Step 4: Boil the Egg Noodles Separately
About 15 minutes before your soup is done, bring a large pot of salted water to a boil. Add your 8 ounces of dry egg noodles and cook according to the package instructions until just al dente—usually around 6 to 8 minutes. This step might seem extra, but trust me: cooking the noodles separately helps keep them from turning into mush in the slow cooker. If you’re gluten-free or just out of egg noodles, check out our easy noodle swaps—like brown rice pasta or spiralized veggies—for other tasty options.
Step 5: Bring It All Together
Once your noodles are ready, drain them and add them directly to the slow cooker. Stir everything together and let it sit for 5 minutes, allowing the noodles to absorb some of that savory broth without getting soggy. This step-by-step combination at the end keeps the texture just right and makes your soup feel fresh—even if the turkey has been living in your fridge for a few days. Before serving, taste the broth and season with kosher salt as needed. Everyone’s leftovers are different, so a little salt at the end helps balance everything out.
Step 6: Serve and Enjoy the Cozy Vibes
Ladle your Crockpot Turkey Noodle Soup into bowls and garnish with a bit of fresh parsley or a squeeze of lemon if you’re feeling fancy. The final bowl should be hearty, comforting, and full of soft vegetables, tender turkey, and perfectly chewy noodles. It’s like a warm hug in soup form. Pair it with crusty bread or our crowd-favorite Sweet Potato Cornbread for the ultimate comfort meal. This step-by-step guide may sound simple—and it is—but the results are anything but basic.
And there you have it! A cozy, foolproof Crockpot Turkey Noodle Soup recipe that walks you through each step-by-step, making your leftover game stronger than ever. If you loved this, don’t miss our Creamy Turkey Orzo Soup or Ground Turkey Vegetable Soup with Rice for more ways to turn simple ingredients into satisfying meals.
What to Serve with Crockpot Turkey Noodle Soup
Crockpot Turkey Noodle Soup is hearty enough to stand alone, but if you’re in the mood to round things out, a warm chunk of Cinnamon Honey Butter Sweet Potato Cornbread would be a dream. Craving something green? A crisp salad with a lemony vinaigrette offers a refreshing balance. For extra cozy vibes, serve it with a grilled cheese sandwich (turkey noodle soup + grilled cheese = comfort food royalty). Bonus points if you’ve got some leftover Cheesy Root Vegetable Gratin hiding in your fridge. The key is simple, cozy sides that complement without competing.
Key Tips for Making Crockpot Turkey Noodle Soup
- Don’t overcook the noodles—always boil them separately and stir them in last. Nobody wants noodle mush.
- Use what you’ve got. Leftover roasted veggies? Toss ’em in. No celery? Skip it. This soup’s forgiving.
- Taste before salting. The broth and turkey might already pack enough flavor.
- Freeze the base only. If you’re meal-prepping, freeze the soup without the noodles. Add fresh ones when reheating for best texture.
- Upgrade it. A splash of lemon juice or fresh parsley at the end adds brightness and a little something-something.
Storage and Reheating Tips for Crockpot Turkey Noodle Soup
Let leftovers cool fully before storing. Keep your Crockpot Turkey Noodle Soup in an airtight container in the fridge for up to 3 days. For longer storage, skip the noodles and freeze the soup base for up to 3 months. Reheat gently on the stovetop over medium heat or microwave it in short bursts. If frozen, thaw overnight in the fridge before reheating. Add freshly cooked noodles when reheating for the best texture—trust me on this one. Soup gets even better after a day or two, making it perfect for lunches or lazy weeknights.
FAQs
Can I use chicken instead of turkey?
Absolutely. Shredded rotisserie chicken works great here.
Do I have to use egg noodles?
Nope! Feel free to use pasta shells, ditalini, or even rice—just cook them separately and add when serving.
Is this soup gluten-free?
It can be! Use gluten-free noodles and double-check your broth and seasonings.
Can I add more vegetables?
Yes! Try peas, corn, spinach, or whatever’s about to expire in your crisper drawer.
Final Thoughts
If your fridge is holding onto leftover turkey like it’s a national treasure, this Crockpot Turkey Noodle Soup is your golden ticket. It’s warm, nourishing, and so easy you’ll feel like you’re cheating—except you’re not. You’re just smart. Whether you’re feeding a family or just want something cozy for the week, this soup hits every note: flavor, simplicity, and comfort. Need more soul-soothing recipes like this? Don’t miss our Creamy Turkey Orzo Soup or our Healthy Chicken Pot Pie Soup. Happy slow cooking!
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Crockpot Turkey Noodle Soup – Easy Comfort Recipe
- Total Time: 3 hours 20 minutes
- Yield: 8 bowls 1x
Description
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.
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)
- 1/2 teaspoon ground black pepper, or to taste
- Kosher salt, to taste
- 8 ounces dry egg noodles (1 package)
Instructions
1. Add the broth, turkey, carrots, celery, onion, garlic, bay leaves, Italian seasoning, and black pepper to your slow cooker.
2. Cover and cook on high for 3 hours or on low for 6 hours.
3. Taste the soup and add kosher salt as needed.
4. When the soup is nearly finished, bring a large pot of salted water to a boil.
5. Cook the egg noodles until al dente according to the package instructions.
6. Drain the noodles and add them to the slow cooker. Stir to combine.
7. Serve hot and enjoy!
Notes
This is a great way to use up leftover turkey from the holidays.
Cook the noodles separately to prevent them from becoming mushy in the slow cooker.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 3 hours 10 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 221
- Sugar: 3g
- Sodium: 158mg
- Fat: 4g
- Saturated Fat: 1g
- Trans Fat: 0.02g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 59mg
