Slow Cooker Turkey Noodle Soup
User Reviews
4.6
16 reviews
Excellent
Slow Cooker Turkey Noodle Soup
Report
This veggie and turkey packed turkey noodle soup is the perfect use of your leftover Thanksgiving turkey.
Share:
Ingredients
- 2 tsp olive oil
- 1 onion diced, large
- 1 ½ cups celery sliced, ribs
- 2 cups carrot sliced
- 2 tbsp white wine dry
- 1 tsp thyme
- 2 bay leaf
- 1 tsp rosemary
- 2 tsp kosher salt
- 1 tsp black pepper
- 8 cups turkey stock rich
- 2 cups turkey cooked
- 2 cups egg noodles
- 2 cups spinach chopped
- 1 lemon optional, juice of one
Instructions
- Heat olive oil in a large stock pot over medium heat. When it's hot add onion and saute.
- Saute onion till translucent, add celery and carrots, saute another 5 minutes.
- Use the wine and deglaze the bottom of the pan, scraping it.
- Add all the other ingredients except the spinach and egg noodles to the slow cooker.
- Add lid and cook for 2-4 hours on high or 6 hours on low.
- Add the egg noodles and cook for another 10 minutes on high or until noodles are soft.
- Add the spinach and cook till wilted.
- Taste and adjust the seasoning and serve hot.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
257kcal
(13%)
Carbohydrates
27g
(9%)
Protein
20g
(40%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Cholesterol
56mg
(19%)
Sodium
775mg
(32%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 8-10
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 257kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 56mg | 19% |
| Sodium | 775mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
Other Recipes
You'll Also Love
