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Slow Cooker Turkey Noodle Soup Recipe
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.
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 6
Calories: 850 kcal
Course:
Main Course
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.