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