Easy Crock Pot Turkey Noodle Soup is the perfect recipe to use up leftover Thanksgiving turkey! It’s a comfort food meal loaded with turkey, tender noodles, and vegetables, all in a flavorful broth that’s guaranteed to make you feel warm and cozy from the inside out.
Looking for more easy soups? Try my Easy Crock Pot Vegetable Beef Soup, Crock Pot Potato Soup, and my Crock Pot Chicken Taco Soup.
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5-Star Reader Comment
I LOVE everyone of your recipes. Honestly, I don’t use many, but I print them and read them over and over. Thank you!!
Kate
I love recipes that have incredible flavor and cut down on food waste by using ingredients you already have on hand. Turkey Noodle Soup is just that. This no-stress recipe is right after a busy holiday when it’s time to sit back and relax with a big bowl of deliciousness.
How To Make Crock Pot Turkey Noodle Soup
Ingredients
- The bulk of the soup is leftover turkey meat. You can use turkey breasts, dark meat, or both.
- You’ll also need low-sodium chicken or turkey broth to make the “soup” part of this recipe and egg noodles for the “noodle” part of turkey noodle soup. You can make homemade turkey stock with a leftover turkey carcass, seasoning, and water.
- You’ll need onion, carrots, celery, and fresh garlic for the veggies.
- Grab fresh thyme, Italian seasoning, salt, and pepper to season the soup.
Substitutions And Variations
- No leftover turkey? Just substitute chicken. This recipe works well for an easy weeknight meal using a rotisserie chicken from the grocery store.
- You can substitute the Italian herbs for lemon pepper, Zat’ar, or your favorite herb blend. Bay leaves and poultry seasoning are also good options for adding flavor. You can substitute dried thyme, basil, and rosemary for the Italian seasoning.
- You can substitute the noodles for wide egg noodles or any small “shortcut” pasta like orzo or elbow macaroni.
Step By Step Instructions
- Add onion, carrots, celery, garlic, turkey, stock, thyme, dried Italian herbs, salt, and pepper to the Crock Pot. Stir. Place the lid on and set the temperature to HIGH and the timer to 3 hours.
- After cooking for 2 ½ hours, remove the lid and add the egg noodles. Stir and replace the lid, and continue to simmer for 30 minutes.
- To serve, remove fresh thyme stems and ladle the soup into bowls.
Donya’s Success Tip
Make the soup ahead of time! This easy turkey noodle soup can be made up to 2 days before you plan to serve it. I recommend storing the noodles separately and adding them before reheating and serving. Once you’ve made the soup, store it and noodles in separate airtight containers in the refrigerator until ready to serve.
Frequently Asked Questions
For this recipe, I recommend a 6—or 8-quart crockpot. You can also use an Instant Pot’s slow cooker option.
Nope, you don’t have to! All you do is add the egg noodles to the slow cooker 30 minutes before serving. The noodles will be cooked in the hot broth to finish the soup recipe.
Any leftover turkey soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the microwave or on the stovetop.
Yes, you sure can. This soup is a great freezer meal, but freeze it without the noodles. Cook the soup per the instructions and store it in the freezer for up to 3 months. Thaw, heat, and add the noodles before serving.
What To Serve With Homemade Turkey Noodle Soup
Soup and bread or a sandwich are the ultimate pairings. I love turkey soup with Garlic Knots or a Ham Jam Sandwich. For a full dinner, it’s delicious paired with One-Pot Mushroom Rice and this Three-Bean Salad.
Craving More? Make These Warm & Cozy Recipes
If you tried this Crock Pot Turkey Noodle Soup Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 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 onion, carrots, celery, garlic, turkey, stock, thyme, dried Italian herbs, salt, and pepper to the Crock Pot. Stir. Place the lid on and set the temperature to HIGH and the timer to 3 hours.
- After cooking for 2 ½ hours, remove the lid and add the egg noodles. Stir and replace the lid, and continue to cook for 30 minutes.
- To serve, remove fresh thyme stems and ladle the soup into bowls.
Notes
- No leftover turkey? Just substitute chicken. This recipe works well for an easy weeknight meal using a rotisserie chicken from the grocery store.
- You can substitute the Italian herbs for lemon pepper, Zat’ar, or your favorite herb blend. Bay leaves and poultry seasoning are also good options for adding flavor. You can substitute dried thyme, basil, and rosemary for the Italian seasoning.
- You can substitute the noodles for wide egg noodles or any small “shortcut” pasta like orzo or elbow macaroni.
Nutrition
Want To Know More About Slow Cooking?
If you are new to cooking with a Crock Pot or just don’t know where to start, I’ve got something to help. I’ve put together a helpful guide with tips and recipes to get you using a slow cooker like a pro!
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Noodle Wizard
Yummy, thankful for this!
You are so welcome!
~Donya
Kate
I LOVE everyone of your recipes. Honestly, I don’t use many, but I print them and read them over and over. Thank you!!
Donya
Hey there Kate!
I am so happy to hear that you’ve been enjoying my recipes, it warms my heart to know that they’ve become favorites of yours! Thank you so much for your kind words of support, please don’t hesitate to reach out if you ever have any questions about a recipe, I’m always happy to help!
~Donya