Name: Crockpot Turkey Noodle Soup Recipe
Prep time: 10 min
Cook time: PT-490559H36M24S
Total time: PT-490559H36M24S
Cuisine: American
Ingredients: 7 cups low-sodium chicken broth; 3 cups shredded cooked turkey; 3 carrots, sliced; 3 ribs celery, diced; 1 yellow onion, diced; 2 cloves garlic, minced; 2 bay leaves; 2 teaspoons Italian seasoning (store-bought or homemade); ½ teaspoon ground black pepper (or to taste); Kosher salt (to taste); 8 ounces dry egg noodles (1 package)

Description

This Crockpot Turkey Noodle Soup is a comforting and hearty dish made with tender shredded turkey, fresh vegetables, and flavorful herbs simmered in a savory chicken broth. Perfect for chilly days or when you need a soothing, homemade meal with minimal effort, this recipe combines slow-cooked goodness with classic egg noodles for a satisfying family-friendly soup.

Ingredients

Scale

Soup Base

7 cups low-sodium chicken broth
3 cups shredded cooked turkey
3 carrots, sliced
3 ribs celery, diced
1 yellow onion, diced
2 cloves garlic, minced
2 bay leaves
2 teaspoons Italian seasoning (store-bought or homemade)
½ teaspoon ground black pepper (or to taste)
Kosher salt (to taste)

Noodles

8 ounces dry egg noodles (1 package)

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Instructions

Combine Ingredients: Add the low-sodium chicken broth, shredded cooked turkey, sliced carrots, diced celery, diced yellow onion, minced garlic, bay leaves, Italian seasoning, and black pepper to your slow cooker.
Cook the Soup: Cover the slow cooker and cook the mixture on high for 3 hours or on low for 6 hours. After cooking, taste the soup and add kosher salt as needed to balance the flavors.
Cook the Noodles: While the soup is finishing, bring a large pot of salted water to a boil on the stovetop. Add the dry egg noodles and cook them according to package instructions until al dente, then drain.
Combine and Serve: Add the cooked egg noodles to the slow cooker with the soup and stir gently to combine all components evenly. Remove the bay leaves before serving. Ladle into bowls and enjoy your warm, comforting turkey noodle soup.

Notes

Use leftover cooked turkey or freshly cooked turkey breast shredded for the best flavor.
Adjust the amount of salt according to your dietary needs, especially since the broth is low-sodium.
For a gluten-free option, substitute egg noodles with gluten-free pasta or rice noodles.
If you prefer thicker soup, you can reduce the broth slightly or add a slurry of cornstarch and water during the last 30 minutes of cooking.
This soup stores well and tastes even better the next day; refrigerate leftovers for up to 3 days or freeze for up to 3 months.