Description
A comforting and nourishing turkey noodle soup made in the crock pot that turns leftover turkey into a savory weeknight dinner.
Ingredients
Scale
- 2–3 cups shredded cooked turkey
- 1 small onion, chopped
- 3 carrots, peeled and sliced
- 2 stalks celery, chopped
- 2 teaspoons garlic, minced
- 6 cups low-sodium chicken or turkey stock
- 2–3 sprigs fresh thyme
- 1 teaspoon dried Italian herbs
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 3 cups egg noodles
Instructions
- Add onion, carrots, celery, garlic, turkey, stock, thyme, dried Italian herbs, salt, and pepper to the Crock Pot and stir to combine; cover and set to HIGH for 3 hours.
- After 2 1/2 hours on HIGH, remove the lid and stir, then add the egg noodles and press them down into the liquid; replace the lid and continue cooking for 30 minutes.
- Remove the lid, pull out and discard thyme stems, taste and adjust salt and pepper as needed, then turn the cooker to LOW to keep warm until serving.
- Ladle into bowls and garnish with a few fresh thyme leaves or chopped parsley before serving.
Notes
Using low-sodium stock allows for better control of the final saltiness. If using rotisserie turkey, rinse any glaze off first to avoid unexpected sweetness.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg