Description
A comforting slow cooker turkey noodle soup that turns leftovers into a nourishing meal with minimal effort.
Ingredients
Scale
- 8 cups chicken or turkey stock
- 1 pound Yukon gold potatoes, small-diced
- 2 medium carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 small onion, small diced
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 medium bay leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups cooked turkey, shredded or diced
- 2 cups egg noodles
- Fresh chopped parsley for garnish (optional)
Instructions
- Add the stock, potatoes, carrots, celery, onion, garlic, thyme, bay leaves, salt, and pepper to an 8-quart slow cooker and stir to combine.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until the potatoes and carrots are tender.
- Discard the thyme stems and bay leaves, then taste and adjust seasoning with salt and pepper.
- Add the turkey and egg noodles, stirring gently to combine.
- Cook on HIGH for an additional 15 to 30 minutes, checking noodles for desired doneness.
- Turn off slow cooker and stir in chopped parsley if using; let the soup rest for 5 minutes before serving.
Notes
For a silkier finish, stir in 1 tablespoon of cold butter at the end. Use low-sodium stock for better salt control.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg