Slow-Cooker Turkey Noodle Soup
Are you wondering what to do with the leftover turkey in your freezer? I like to make Slow-Cooker Turkey Noodle Soup after the holidays. It is a delicious way to use the last of the turkey, while creating a satisfying meal. By adding a few simple ingredients, you’re on your way to making a comforting bowl of soup.
Each year, while we’re baking a turkey for our Thanksgiving meal we make turkey stock from the contents of the bag inside the turkey and any scraps that are removed before baking the bird.
How to make Turkey Stock?
I fill a large stock pot half full with water and add the unused parts of the turkey, including the wing tips, heart, liver, tail, neck and extra skin. To this I add salt, pepper, celery, onion, carrots and fresh parsley. I let the stock simmer while the turkey is baking. The meat releases from the bones and the broth becomes rich and flavorful. We use the turkey stock to make the dressing and the gravy for the meal.
Any stock that is leftover, goes into a plastic container or put into a large Ziploc bag and put in the freezer for use later. A week or so after Thanksgiving, I like to make Slow-Cooker Turkey Noodle Soup. It comes together so easily since the turkey stock is already done.
And don’t be afraid to get creative, you can add some green beans, spinach or other vegetables to this soup to make it even more robust and flavorful. This recipe is versatile and can be changed to include your family’s favorite soup ingredients.
Slow-Cooker Turkey Noodle Soup
Makes 6 servings.
What’s needed?
- 6 cups of homemade turkey stock (or purchased chicken stock)
- 3 cups chopped turkey, white and dark meat
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 small onion, chopped
- 1 cup frozen peas, optional
- 1 teaspoon thyme
- salt and pepper to taste
- 2 cups uncooked wide egg noodles
How to make Slow-Cooker Turkey Noodle Soup?
- Place the first 7 ingredients in a 5-quart slow-cooker. Cover and cook on high for 4 hours.
- Add salt, pepper and uncooked egg noodles to the soup. Cook for one additional hour.
- Stir and serve with bread or rolls. Makes 6 servings.
For more comforting, slow-cooker soups and stews, check out these recipes:
- Italian Wedding Soup
- Slow-Cooker Chunky Beef Stew
- Ham and Split Pea Soup
- White Chicken Chili
- Slow-Cooker Beef and Brussels Sprouts Stew
These recipes are satisfying and sure to fill you up! Slow-Cooker Turkey Noodle Soup is so very inviting and delicious! If you want more recipes like this one, enter your email address in the SUBSCRIBE BOX and I’ll send NEW recipes your way!
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Slow-Cooker Turkey Noodle Soup
Ingredients
- 6 cups turkey stock, or chicken broth
- 3 cups turkey, white and dark meat, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 1 small onion, chopped
- 1 cup peas, frozen, optional
- 1 teaspoon thyme
- salt and pepper to taste
- 2 cups wide egg noodles, uncooked
Instructions
- Place the first 7 ingredients in a 5-quart slow-cooker. Cover and cook on high for 4 hours.
- Add salt, pepper and uncooked egg noodles to the soup. Cook for one additional hour.
- Stir and serve with bread or rolls. Makes 6 servings.
Equipment
- 1 5-quart slow-cooker
Notes
- Fill a large stock pot half full with water and add the unused parts of the turkey, including the wing tips, heart, liver, tail, neck and extra skin. To this I add salt, pepper, celery, onion, carrots and fresh parsley. I let the stock simmer while the turkey is baking. The meat releases from the bones and the broth becomes rich and flavorful. We use the turkey stock to make the dressing and the gravy for our Thanksgiving meal.
- Any stock that is leftover, goes into a plastic container or put into a large Ziploc bag and put in the freezer for use later. A week or so after Thanksgiving, I like to make Slow-Cooker Turkey Noodle Soup. It comes together so easily since the turkey stock is already done.