Easy Crock Pot Turkey Noodle Soup
A warm, hearty soup made with shredded turkey and egg noodles, perfect for busy days.
- 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
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