Description
This comforting Turkey Noodle Soup is a hearty, slow-cooked meal perfect for using leftover turkey. Packed with tender shredded turkey, fresh vegetables, savory seasonings, and creamy broth with tender noodles, it’s an easy, warming dish ideal for chilly days or anytime you crave a homestyle soup.
Ingredients
Scale
Soup Base
- 3-4 cups cooked shredded turkey
- 4 carrots, peeled and chopped
- 3 celery stalks, peeled and chopped
- 1 small onion, diced
- 2 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
Noodles & Cream
- 24 ounces frozen noodles
- 2 cups heavy whipping cream
Instructions
- Combine Ingredients: To your slow cooker, add the shredded turkey, chopped carrots, celery, diced onion, chicken broth, poultry seasoning, garlic powder, and salt. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover and cook on low for 6 hours or on high for 4 hours. This slow cooking allows the flavors to meld and the vegetables to become tender.
- Add Noodles & Cream: After the initial cook time, stir in the frozen noodles and heavy whipping cream. Cover again and cook for an additional hour, or until the noodles are tender and the soup is heated through.
- Serve: Once the noodles have softened, ladle the soup into bowls and serve hot, enjoying the creamy, hearty flavors.
Notes
- Using cooked shredded turkey makes this soup a great way to use leftovers.
- If frozen noodles are not available, fresh or dried egg noodles can be substituted but adjust cooking time accordingly.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less rich.
