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Top shot of easy turkey noodle soup in a white bowl with a spoon.
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Easy Turkey Noodle Soup (Slow Cooker)

This Turkey Noodle Soup is SO easy to make and great for a crowd! With perfectly cooked carrots, celery, leftover turkey, soft noodles, and hint of sage, this recipe is simple and flavorful. This effortless slow cooker soup is one that everyone will love!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6 Servings
Calories 338kcal
Author Christine McMichael

Equipment

Ingredients

  • 1 Tbsp olive oil
  • 3 medium carrots chopped
  • 4 stalks celery chopped
  • 7-8 cups chicken broth
  • 2 tsp garlic powder
  • 2 tsp dried onion
  • 1/2 tsp dried sage
  • 3 cups leftover turkey shredded
  • 8 oz. wide egg noodles
  • salt/pepper to taste

Instructions

  • Chop the celery and carrots.
  • Cook the chopped celery and carrots with the olive oil in the slow cooker on high for 30 minutes (or low for 1 hour).
  • Add in the garlic powder, dried onions, dried sage, and broth.
  • Continue to cook on high for 1 hour and 30 minutes (or low for 3 hours).
  • Add in the leftover turkey and wide egg noodles, mixing everything together.
  • Cook on high for another 30-40 minutes (or low for about 1 hour), or until the noodles and vegetables are soft.
  • Add salt and pepper to taste!

Notes

  • Feel free to substitute dried or fresh rosemary or parsley for the sage if desired.
  • Want to take this recipe to the next level? Try adding a little bit of cream of chicken!
  • This Turkey Noodle Soup recipe can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.

Nutrition

Calories: 338kcal | Carbohydrates: 34g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 1127mg | Potassium: 685mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5266IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 2mg