Slow Cooker Grandma's Turkey Noodle Soup
Nothing more comforting than a big heart bowl of grandma's noodle soup, this version with turkey and easily made in the slow cooker.
Servings: 8
Ingredients
- 7 cups turkey stock or broth (chicken broth may be used)
- 3 cups turkey cooked leftovers; shredded or diced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup white onion diced
- 2 bay leaves
- ½ tsp. thyme
- ¼ tsp. pepper
- 8 oz. fettuccine noodles broken up, cooked separately
- ½ tsp. salt to taste
Instructions
- Add the stock or broth, turkey, carrots, celery, onion, bay leaves, thyme, and pepper to the slow cooker.
- Cover, and cook on low for 8 hours.
- After the 8 hours are up, cook the noodles for about 1-2 minutes shy of package directions in salted boiling water on the stove top.
- Once the noodles are cooked, drain.
- Add the noodles to the slow cooker with the soup, and continue to cook on HIGH for about an 1½ hours more, this will soften the noodles to perfection, and make the soup thicker.
- Serve and enjoy.
Notes
- To ensure perfectly cooked noodles, cook them separately according to the package instructions until they're just shy of al dente. Add them to the soup during the last 15 minutes of cooking, allowing them to finish cooking and soak up all the delicious flavors without becoming overly soft.
- Allow the soup to cool down to room temperature, transfer it to airtight containers, and refrigerate for up to 3-4 days. Alternatively, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave until heated through.
Nutrition
Calories: 252.81kcal | Carbohydrates: 31.36g | Protein: 17.77g | Fat: 5.93g | Saturated Fat: 1.56g | Cholesterol: 56.86mg | Sodium: 402.03mg | Potassium: 483.26mg | Fiber: 1.93g | Sugar: 5.66g | Vitamin A: 2768.1IU | Vitamin C: 3.43mg | Calcium: 35.16mg | Iron: 1.41mg
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