Description
A warm, comforting soup loaded with tender turkey, hearty vegetables, and egg noodles—perfect for using up holiday leftovers and letting your slow cooker do all the work.
Ingredients
- 3 cups Yukon potatoes, diced
- 2 cups carrots, diced
- 2 stalks celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 8 cups turkey or chicken stock
- 4 sprigs thyme
- 3 teaspoons herbes de Provence
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups cooked turkey, diced
- 2 cups dried egg noodles
Instructions
- Add potatoes, carrots, celery, onions, garlic, thyme, herbes de Provence, bay leaves, salt, pepper, and stock into the slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Remove thyme stems and bay leaves.
- Add diced turkey and dried egg noodles. Stir and cook for 15–30 minutes, until noodles reach your preferred tenderness.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Perfect for using up leftover holiday turkey.
- You can substitute chicken for turkey if desired.
- For a richer broth, add a splash of cream before serving.
- Egg noodles can be swapped with other pasta varieties, adjusting cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 249
- Sugar: 4g
- Sodium: 740mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 66mg
