Description

This Crockpot Turkey Noodle Soup is a cozy and hearty way to use up leftover holiday turkey. It’s simple, flavorful, and made entirely in the slow cooker for a fuss-free comforting meal.

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)

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Instructions

1. Add the broth, turkey, carrots, celery, onion, garlic, bay leaves, Italian seasoning, and pepper to your slow cooker.

2. Cover and cook on high for 3 hours or low for 6 hours. Taste and add salt as needed.

3. Once the soup is done, bring a large pot of salted water to a boil. Cook the egg noodles until al dente according to the package.

4. Add the cooked noodles to the slow cooker and stir to combine.

5. Serve and enjoy!

Notes

Storage: Store crockpot turkey noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.