Slow Cooker Turkey Noodle Soup
Make this easy and hearty Turkey Noodle Soup with a medley of healthy veggies. A great way to use any leftover turkey from Thanksgiving!
Servings 6 servings
Calories 249kcal
Equipment
Ingredients
- 3 cups yukon potatoes diced
- 2 cups carrots diced
- 2 stalks celery diced
- 1 cup onion diced
- 3 cloves garlic minced
- 8 cups turkey or chicken stock
- 4 sprigs thyme
- 3 teaspoons herbes de Provence
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked turkey diced
- 2 cups dried egg noodles
Instructions
- Add the potatoes, carrots, celery, onions, garlic, thyme, herbes de Provence, bay leaves, salt, pepper, and turkey stock into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Remove the thyme stems and bay leaves. Add in the diced turkey and dried egg noodles, stir and cook another 15- 30 minutes or until the noodles are your preferred doneness.
- Serve!
Video
Notes
- Rotisserie chicken can also be used in place of the turkey.
- To freeze: Place in an freezer-safe container and freeze for up to 3 months. I reccomend freezing without the noodles and adding cooked noodles right before serving.
Nutrition
Serving: 2cups | Calories: 249kcal | Carbohydrates: 37g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 512mg | Potassium: 883mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7219IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 3mg
