Slow Cooker Turkey Noodle Soup
Easy slow cooker turkey noodle soup recipe, homemade with simple ingredients. Great use of Thanksgiving leftover turkey. Full of Italian herbs and egg noodles.
Yield: People
Ingredients
- 1 tbsp Oil
- 1 tbsp Butter, Unsalted
- 1 cup Onion, Finely chopped
- 3/4 cups Carrots, Peeled, Diced
- 3/4 cups Celery, Diced
- 2 cloves Garlic, Finely minced
- 7-8 cups Chicken broth , Low sodium, Can be replaced with turkey broth if you have that on hand
- 1 tsp Italian seasoning
- 1/2 tsp Poultry seasoning
- Salt, To taste
- Pepper, To taste
- 1 Bay leaf
- 2-3 cups Leftover cooked turkey, Shredded
- 8 oz. Wide egg noodles, Dry, Uncooked, Can be replaced with rotini pasta
- 1/4 cup Frozen corn, Optional
- 1-2 tbsp Cornstarch, Dissolved in 1-2 tbsp water, Optional, Amount can be adjusted based on your preference
- 1 tbsp Lemon juice, Freshly squeezed
- 1 tbsp Green onions, For garnish
Instructions
- Heat oil and butter in a large nonstick pan and heat over medium-high heat.
- Add onions, carrots, celery, garlic and saute for a few minutes until garlic is fragrant.
- Transfer these veggies to a large crockpot (6 quart or larger).
- Add broth, Italian seasoning, poultry seasoning, salt, pepper, bay leaf.
- Mix until combined.
- Cover and cook on High heat for about 1.5-2 hours or on Low heat for about 3-4 hours or until veggies are tender to your liking.
- Add the leftover cooked turkey, egg noodles, frozen corn.
- Mix everything together.
- Optional step: This is a broth- based soup and thus, it is supposed to have a thin consistency but if you want to thicken it slightly, mix in cornstarch slurry.
- Cover and cook on High heat for 20-30 minutes or until pasta is tender and cooked through
- Discard the bay leaf.
- Stir in lemon juice and garnish with green onions and enjoy!
Notes
- If you are short on time, you can skip the "sauteing" step and just dump all the ingredients in the slow cooker.
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days. Additional broth will need to be added when reheating because the pasta absorbs a lot of the broth.
Nutrition
Calories: 347kcal, Carbohydrates: 54g, Protein: 11g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 1577mg, Potassium: 705mg, Fiber: 4g, Sugar: 4g, Vitamin A: 4258IU, Vitamin C: 37mg, Calcium: 85mg, Iron: 3mg