Why Make This Recipe

This Easy Crock Pot Turkey Noodle Soup is perfect for busy days. It’s simple to make and requires minimal effort. You can throw everything into the Crock Pot and let it do the work for you. The result is a warm, hearty soup that is perfect for feeding the family or enjoying as leftovers. Plus, it’s a great way to use any leftover turkey, making this dish both practical and delicious.

How to Make Easy Crock Pot Turkey Noodle Soup

Ingredients:

2-3 cups shredded cooked turkey
1 small onion, chopped
3 carrots, peeled and sliced
2 stalks celery, chopped
2 teaspoons garlic, minced
6 cups chicken or turkey stock
2-3 sprigs fresh thyme
1 teaspoon dried Italian herbs
1 teaspoon Kosher salt
½ teaspoon pepper
3 cups egg noodles

Directions:

Add the chopped onion, sliced carrots, chopped celery, minced garlic, shredded turkey, chicken or turkey stock, fresh thyme sprigs, dried Italian herbs, Kosher salt, and pepper into the Crock Pot. Stir to combine all ingredients evenly.
Place the lid on the Crock Pot and set the temperature to HIGH. Cook for 3 hours total, but at the 2 ½ hour mark, proceed to the next step.
After 2 ½ hours of cooking, carefully remove the lid and stir in the egg noodles. Replace the lid and continue cooking on HIGH for an additional 30 minutes until the noodles are tender.
Once cooked, remove the fresh thyme sprigs from the soup. Ladle the soup into bowls and serve hot for a comforting meal.

How to Serve Easy Crock Pot Turkey Noodle Soup

This soup is best served hot. You can enjoy it in bowls on its own or with a slice of crusty bread or crackers on the side. It also makes a great lunch option and can be garnished with fresh parsley for a pop of color.

How to Store Easy Crock Pot Turkey Noodle Soup

To store leftover soup, let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup. Just make sure to leave some space in the container as the soup will expand when frozen. It can be stored in the freezer for up to 2-3 months.

Tips to Make Easy Crock Pot Turkey Noodle Soup

Use leftover turkey: This recipe is a great way to use up any leftover turkey after holidays.
Adjust the veggies: Feel free to add other vegetables like peas or green beans for added nutrition.
Make it gluten-free: Swap out the egg noodles for gluten-free noodles if needed.

Variation

You can easily customize this soup by adding different spices or herbs. If you like a little kick, consider adding some crushed red pepper flakes. You can also substitute the egg noodles for rice or quinoa if you prefer.

FAQs

Can I use raw turkey instead of shredded cooked turkey?
Yes, you can use raw turkey, but make sure to cook it thoroughly. If using raw turkey, add it at the beginning with the other ingredients, and increase the cooking time.

Can I make this soup in advance?
Absolutely! You can prepare the soup a day ahead. Just reheat it on the stove or in the microwave before serving.

Can I freeze the soup after it’s cooked?
Yes, you can freeze the soup. Just let it cool and store it in an airtight container in the freezer. Defrost and reheat when you’re ready to eat.

Easy Crock Pot Turkey Noodle Soup

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A warm, hearty soup made with shredded turkey and egg noodles, perfect for busy days.

Author: penny
Prep Time: 15 minutes
Cook Time: 180 minutes
Total Time: 195 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American
Diet: Low-Calorie

Ingredients

Scale

2–3 cups shredded cooked turkey
1 small onion, chopped
3 carrots, peeled and sliced
2 stalks celery, chopped
2 teaspoons garlic, minced
6 cups chicken or turkey stock
2–3 sprigs fresh thyme
1 teaspoon dried Italian herbs
1 teaspoon Kosher salt
½ teaspoon pepper
3 cups egg noodles

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Instructions

Add the chopped onion, sliced carrots, chopped celery, minced garlic, shredded turkey, chicken or turkey stock, fresh thyme sprigs, dried Italian herbs, Kosher salt, and pepper into the Crock Pot. Stir to combine all ingredients evenly.
Place the lid on the Crock Pot and set the temperature to HIGH. Cook for 3 hours total, but at the 2 ½ hour mark, proceed to the next step.
After 2 ½ hours of cooking, carefully remove the lid and stir in the egg noodles. Replace the lid and continue cooking on HIGH for an additional 30 minutes until the noodles are tender.
Once cooked, remove the fresh thyme sprigs from the soup. Ladle the soup into bowls and serve hot.

Notes

Great way to use leftover turkey. Adjust veggies as desired. Can be made gluten-free with alternative noodles.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 3g
Sodium: 650mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 18g
Cholesterol: 40mg