Turkey Noodle Soup
A warm, hearty turkey noodle soup perfect for using up leftovers, featuring tender turkey, soft noodles, and garden-fresh vegetables.
Ingredients
Main Ingredients
- 3-4 cups cooked shredded turkey Perfect for using up Thanksgiving leftovers or store-bought rotisserie turkey.
- 4 pieces carrots, peeled and chopped Adds sweetness and color.
- 3 stalks celery, peeled and chopped Provides a nice crunch.
- 1 small onion, diced Brings subtle sweetness and depth of flavor.
- 2 cups chicken broth Use low-sodium for better control over saltiness.
- 1 teaspoon poultry seasoning Enhances the turkey flavor.
- 1 teaspoon garlic powder Adds warmth and flavor.
- 1 teaspoon salt Adjust based on broth’s salt level.
- 24 ounces frozen noodles No need to thaw; they soak up the broth’s flavor.
- 2 cups heavy whipping cream Creates a luxurious, creamy texture.
Instructions
Preparation
- Add the shredded turkey, chopped carrots, celery, diced onion, chicken broth, poultry seasoning, garlic powder, and salt to your slow cooker.
- Gently stir to combine all ingredients.
- Set the slow cooker on low for 6 hours or high for 4 hours.
Cooking
- After the initial cooking time, add the frozen noodles and heavy cream.
- Cover and cook for another hour or until the noodles are tender.
Serving
- Serve the soup in deep bowls garnished with fresh parsley or chives.
- Pair with crusty bread or a side salad.
- Add a dash of freshly cracked pepper for extra flavor.
Notes
Make it ahead for deeper flavors, and consider variations like using chicken or adding more veggies.