Slow-Cooker Turkey Noodle Soup
This rich, flavorful soup is the perfect way to use up leftover turkey in your freezer after Thanksgiving.
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
How to make Turkey Stock?
- 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.
Nutrition
Calories: 334kcalCarbohydrates: 23gProtein: 32gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 102mgSodium: 444mgPotassium: 736mgFiber: 2gSugar: 6gVitamin A: 2039IUVitamin C: 12mgCalcium: 49mgIron: 3mg