Happy day after Thanksgiving, friends! I hope you are all resting, enjoying your family and friends, and recovering from all of those cheat meal feels. Yes, I am among you in those feelings! I’ll be starting off the day easy with cozy Pumpkin Pie Oatmeal and then moving on to this Slow Cooker Turkey Noodle Soup!
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This year Cody and I split our holiday with both of our families, which meant a lot of travel for us! It’s only our second year to be married during the holidays, so we’re still trying to figure out this whole holiday family rotation thing. We mixed up our holidays last year since my sister was pregnant, so this year we’re splitting both holidays to get ourselves back on track!
So this means we had BOTH Thanksgiving lunch AND dinner, yesterday. Yeah, as in not one but TWO Thanksgivings! If anyone’s going to be downing this Slow Cooker Turkey Noodle Soup today, it’ll be me. Not just because it’s amazing and detoxifying, but also because it’s finally cold outside and this soup is basically all things cozy and fall!
And since this Slow Cooker Turkey Noodle Soup is made in a crock pot with leftover turkey, it pretty much requires zero effort!
As in more time to enjoy your family and friends!
This is the slow cooker that I use and adore. When Cody and I got it as a wedding gift I actually (literally) told Cody that we would never use it because I thought it was too big and clumsy. Lies. We use it on a 3 times a week average. IT IS LIFE.
Slow Cooker Turkey Noodle Soup
- 2 stalks celery
- 1 lb baby carrots
- 4 small zucchini
- 1/4 cup onion (diced)
- 7 cups broth
- 2 tsp crushed garlic
- 3 cups shredded leftover turkey
- 8 oz. wide egg noodles
- Chop the celery, baby carrots, and zucchini into small pieces. Dice the onions (or purchase diced). Place in slow cooker.
- Add in the broth and crushed garlic.
- Set on high for 2.5 hours.
- When there are about 15 minutes left, add in the leftover turkey and wide egg noodles. Continue cooking.
- Serve hot and enjoy!