I love turning holiday leftovers into cozy meals, and this slow cooker turkey noodle soup is the perfect, easy post-celebration meal. It is full of tender turkey, carrots, onion, and celery, all cooked in a flavorful broth. The addition of thick noodles and cream makes it a comfort food classic!
After spending hours in the kitchen for the main event, the last thing I want is another complicated cooking project. That’s where this soup comes in. Unlike traditional turkey soup that requires constant monitoring on the stovetop, this version practically makes itself.
Many people think leftover turkey is destined to become endless rounds of sandwiches, but this soup proves otherwise. The slow cooker method actually helps the meat retain moisture while developing deeper flavor, solving the common problem of dry, disappointing leftovers.
You don’t need to be an experienced cook to pull this off—if you can chop vegetables and press a few buttons on a slow cooker, you’re already more than halfway there. This turkey soup is creamy, comforting, and oh-so-easy to make.
Let me show you how to turn your holiday remnants into a satisfying soup. I’ll walk you through the simple steps and share some of my best tips. Give it a try, and let me know what you think!
Looking for more ideas to use up leftover turkey? Try turkey tetrazzini, shepherd’s pie with turkey, or classic turkey pot pie!
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Cooked turkey: I usually use leftover turkey from our holiday meals, but you can also use leftover chicken if that’s what you have on hand.
- Carrots
- Celery
- Onion
- Chicken broth
- Poultry seasoning
- Garlic powder
- Salt
- Noodles: I like to use frozen noodles for this recipe, since they hold up nicely in the slow cooker. But dried noodles will work, too, if that’s what you have.
- Heavy cream
🥣How to Make Slow Cooker Turkey Noodle Soup
- Chop your veggies and shred your turkey. If you’re really short on time in the morning, this is a great task to do the night before.
- Add the turkey, carrots, celery, onion, chicken broth, and all the seasonings to your slow cooker. Stir to combine.
- Cover and cook on low for 6 hours or high for 4 hours.
- After the initial cooking time, stir in the noodles and heavy cream. Cover and cook until the noodles are tender, about an hour for frozen noodles and 30 minutes for dried noodles.
🍴Serving Ideas
This hearty turkey noodle soup is a complete meal and is perfect for the day after a holiday feast! But if you want to be a little fancier, you can set up a toppings station and let everyone customize their bowl.
Some of my family favorites include:
- Crispy crumbled bacon (because, well, bacon makes everything better)
- Shredded cheddar cheese
- Chopped fresh herbs like parsley or chives
- A dollop of sour cream
- Oyster crackers or croutons for some crunch
Balance out the richness of the soup with a crisp side salad. I love pairing it with a simple mixed green salad with a tangy vinaigrette.
💭How to Store
If you plan to eat the leftovers within a few days, store the soup in an airtight container in the fridge for up to 3 days.
This soup also freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to do individual portions for easy lunches. When you’re ready to enjoy your frozen soup, thaw it overnight in the refrigerator.
Reheat gently on the stovetop or in the microwave, stirring occasionally. If it’s too thick, you might need to add a splash of broth or water.
⭐Tips
Be sure to check out the step by step instructions
- Sometimes, during the last hour of cooking, I add a handful of frozen peas. They add a pop of color and extra nutrition.
- Try chopping your veggies the night before and storing them in the fridge. In the morning, you can just dump everything in the slow cooker and go!
- If you’re using freshly cooked turkey instead of leftovers, let it cool before shredding and adding to the soup.
- You can substitute half-and-half or whole milk for the heavy cream to make this a little healthier. The soup will not be quite as rich, but it will still be delicious!
- You can also use a can of coconut milk if you are avoiding dairy products.
- Fresh herbs can really brighten up the flavors. Try stirring in some chopped parsley or thyme just before serving.
📝Reader Questions
No problem! Just stir in a bit more chicken broth until you reach your desired consistency. Remember, the soup will thicken as it cools.
Definitely. This recipe works great with leftover chicken, too. It’s a fantastic way to repurpose those grocery store rotisserie chickens.
Yes, you can. First, use the sauté function to cook the veggies. Then, add the other ingredients (except the cream and noodles) and cook on high pressure for 10 minutes. Do a quick release, add the noodles and cream, and use the sauté function again until the noodles are tender.
Of course! Feel free to omit the celery or replace it with another veggie your family enjoys. Diced bell peppers or zucchini could be great alternatives.
⭐Did You Make This? Leave a Star Rating!
Slow Cooker Turkey Noodle Soup Recipe
Ingredients
- 3-4 cups cooked turkey shredded
- 4 carrots peeled and chopped
- 3 celery stalks chopped
- 1 small onion diced
- 2 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 24 ounces frozen noodles or dried noodles
- 2 cups heavy cream
Instructions
- Put the turkey, carrots, celery, onion, chicken broth, poultry seasoning, garlic powder, and salt in your slow cooker.3-4 cups cooked turkey, 4 carrots, 3 celery stalks, 1 small onion, 2 cups chicken broth, 1 teaspoon poultry seasoning, 1 teaspoon garlic powder, 1 teaspoon salt
- Cover and cook on low for 6 hours or high for 4 hours.
- Add the noodles and heavy cream and stir. Cover and cook for another hour for frozen noodles or 30 minutes for dried noodles until the noodles are tender.24 ounces frozen noodles, 2 cups heavy cream
Notes
- Add a handful of frozen peas when you add the noodles for a little bit if extra flavor.
- Try chopping your veggies the night before and storing them in the fridge. In the morning, you can just dump everything in the slow cooker and go!
- You can substitute half-and-half or whole milk for the heavy cream to make this a little healthier. The soup will not be quite as rich, but it will still be delicious!
- You can also use a can of coconut milk if you are avoiding dairy products.
- The soup will thicken as it cools. Stir in a little extra chicken broth to thin it back out.
- This recipe works great with leftover chicken, too. It’s a fantastic way to repurpose those grocery store rotisserie chickens.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
