Slow Cooker Turkey Noodle Soup Recipe
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Prep Time
10 mins
-
Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
6
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Calories
850 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Turkey Noodle Soup Recipe
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Transform holiday leftovers into a comforting meal with this easy Slow Cooker Turkey Noodle Soup. Packed with tender turkey, veggies, and creamy broth, it's the perfect soup.
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Ingredients
- 3-4 cups cooked turkey shredded
- 4 carrots peeled and chopped
- 3 celery stalks chopped
- 1 small onion diced
- 2 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 24 ounces Frozen Noodles or dried noodles
- 2 cups heavy cream
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Instructions
- Put the turkey, carrots, celery, onion, chicken broth, poultry seasoning, garlic powder, and salt in your slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours.
- Add the noodles and heavy cream and stir. Cover and cook for another hour for frozen noodles or 30 minutes for dried noodles until the noodles are tender.
Notes
- Add a handful of frozen peas when you add the noodles for a little bit if extra flavor.
- Try chopping your veggies the night before and storing them in the fridge. In the morning, you can just dump everything in the slow cooker and go!
- You can substitute half-and-half or whole milk for the heavy cream to make this a little healthier. The soup will not be quite as rich, but it will still be delicious!
- You can also use a can of coconut milk if you are avoiding dairy products.
- The soup will thicken as it cools. Stir in a little extra chicken broth to thin it back out.
- This recipe works great with leftover chicken, too. It's a fantastic way to repurpose those grocery store rotisserie chickens.
- Add a handful of frozen peas when you add the noodles for a little bit if extra flavor.
- Try chopping your veggies the night before and storing them in the fridge. In the morning, you can just dump everything in the slow cooker and go!
- You can substitute half-and-half or whole milk for the heavy cream to make this a little healthier. The soup will not be quite as rich, but it will still be delicious!
- You can also use a can of coconut milk if you are avoiding dairy products.
- The soup will thicken as it cools. Stir in a little extra chicken broth to thin it back out.
- This recipe works great with leftover chicken, too. It's a fantastic way to repurpose those grocery store rotisserie chickens.
Nutrition Information
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Calories
850kcal
(43%)
Carbohydrates
97g
(32%)
Protein
36g
(72%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
149mg
(50%)
Sodium
1814mg
(76%)
Potassium
998mg
(29%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
8060IU
(161%)
Vitamin C
5mg
(6%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 850 kcal
% Daily Value*
| Calories | 850kcal | 43% |
| Carbohydrates | 97g | 32% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 149mg | 50% |
| Sodium | 1814mg | 76% |
| Potassium | 998mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 8060IU | 161% |
| Vitamin C | 5mg | 6% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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