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Slow Cooker Turkey Soup

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A comforting and flavorful slow cooker turkey soup recipe, perfect for a chilly evening. This recipe uses leftover turkey to make a hearty and delicious soup.

Ingredients

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  • 2 cups cooked turkey, shredded
  • 8 cups turkey or chicken broth (low sodium preferred)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • Optional: 1 cup egg noodles or other pasta
  • Optional: 1 can (15 oz) cannellini beans, drained and rinsed
  • Optional: 1/2 cup heavy cream or half-and-half
  • Fresh parsley, chopped (for garnish)

Instructions

1. Chop the onion, carrots, and celery into bite-sized pieces.

2. Add the chopped vegetables, shredded turkey, garlic, rosemary, thyme, and bay leaf to the slow cooker.

3. Pour in the broth and season with salt and pepper. Stir to combine.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.

5. If adding noodles, stir them in during the last 30 minutes of cooking time.

6. If using cream, stir it in during the last 15 minutes of cooking time for added richness.

7. Remove the bay leaf before serving.

8. Garnish with chopped parsley and serve hot.

Notes

This soup is perfect for using up leftover turkey, but rotisserie chicken works just as well.

Feel free to customize with added vegetables like potatoes or green beans.

To make it creamier, stir in some heavy cream or half-and-half near the end.

Freeze leftovers in individual containers for easy future meals.

Add noodles after reheating if freezing to prevent them from getting mushy.

Nutrition

Find it online: https://paulakitchen.com/slow-cooker-turkey-soup/