Crockpot Turkey Noodle Soup is my favorite way to use up leftover Thanksgiving turkey! Shredded turkey meat is served in a hearty soup filled with plenty of veggies and classic egg noodles, all made hands-off in my slow cooker. This super comfort food makes post-holiday meals feel extra easy!
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After the holidays, none of us are exactly racing back into the kitchen to make a big fancy meal again anytime soon. So I just grab my leftovers and let my Crockpot cook up this cozy turkey soup for me! Essentially, this turkey noodle soup recipe is just like chicken noodle soup, but with turkey instead. It’s got all of the same veggies, like carrots and celery, stirred together with tender egg noodles in a warm chicken broth. It’s the perfect comfort food, and my kids slurp cup every last bit.
Ingredients for Slow Cooker Turkey Noodle Soup
- Cooked Turkey: This soup is easiest to make with leftover shredded turkey, so it’s a great time to use up the rest of that Thanksgiving turkey. Using this garlic rosemary turkey will add an extra kick of herby flavor!
- Chicken Broth: This is the base of the soup. Feel free to use turkey broth instead.
- Veggies: Use sliced carrots, diced celery, and diced yellow onion (classic Mirepoix veggies) to flavor and fill out the soup. Mushrooms, broccoli, and peas make great additions too.
- Garlic: Minced garlic adds a hint of earthy aroma.
- Seasoning: An Italian seasoning blend has the perfect mix of herbs and spices for this turkey soup; or use 1 teaspoon of dried thyme and ½ teaspoon of dried rosemary. Bay leaves, salt, and pepper finish the mix.
- Egg Noodles: These work best for a classic and comforting noodle soup.
Tips for Success
If you don’t have leftovers, you can use raw turkey to make this slow cooker turkey noodle soup. I recommend using cubed turkey breasts, but you can also add them whole. You may need to cook the soup for up to 1 hour longer, or until the meat reaches 165°F internally. If using whole turkey breasts, shred the breasts before adding the noodles.
How to Store and Reheat
Store leftover crockpot turkey noodle soup in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, on the stovetop, or in the crockpot until hot, adding more broth if needed.
If freezing, I recommend leaving out the noodles. Portion the soup into airtight containers and freeze soup for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
After the holidays, bowls of this Crock Pot turkey noodle soup taste amazing with the rest of my Thanksgiving leftovers, like buttermilk biscuits and a nice helping of creamy mashed potatoes on the side. And if I have any leftover turkey still waiting to be used, I save it for this turkey casserole.
Crockpot Turkey Noodle Soup Recipe
Equipment
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
- ½ teaspoon ground black pepper or to taste
- Kosher salt to taste
- 8 ounces dry egg noodles 1 package
Instructions
- Add the broth, turkey, carrots, celery, onion, garlic, bay leaves, Italian seasoning, and pepper to your slow cooker.7 cups low-sodium chicken broth, 3 cups shredded cooked turkey, 3 carrots, 3 ribs celery, 1 yellow onion, 2 cloves garlic, 2 bay leaves, 2 teaspoons Italian seasoning, ½ teaspoon ground black pepper
- Cover and cook on high for 3 hours or low for 6 hours. Taste and add salt as needed.Kosher salt
- Once the soup is done, bring a large pot of salted water to a boil. Cook the egg noodles until al dente according to the package.8 ounces dry egg noodles
- Add the cooked noodles to the slow cooker and stir to combine. Serve and enjoy!
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Turkey Noodle Soup in a Crockpot Step by Step
Add the Ingredients: Add 7 cups of low-sodium chicken broth, 3 cups of shredded cooked turkey, 3 sliced carrots, 3 ribs of diced celery, 1 diced yellow onion, 2 cloves of minced garlic, 2 bay leaves, 2 teaspoons of Italian seasoning, and ½ teaspoon of ground black pepper to your slow cooker.
Slow Cook: Cover and cook on HIGH for 3 hours; or on LOW for 6 hours. Taste and add salt as needed.
Cook the Noodles: Once the soup is done, bring a large pot of salted water to a boil. Cook 8 ounces of dry egg noodles until al dente, according to the package.
Add Noodles to the Soup: Add the cooked noodles to the slow cooker and stir to combine the turkey noodle soup. Serve and enjoy!
