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Turkey Noodle Soup

This Turkey Noodle Soup is hearty, comforting and works great with leftover turkey! Includes tips for making with turkey carcass, as well as Instant Pot and Slow Cooker tips.
Course Soup
Cuisine American
Keyword leftover turkey, turkey soup
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings
Calories 287kcal
Author Ashley Fehr

Ingredients

  • 4 cups turkey stock (see post for how to make from scratch)
  • 2 cups turkey cooked, chopped
  • 1/2 medium onion finely diced
  • 2 large carrots peeled and diced
  • 1 rib celery sliced
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • 2 cups dry pasta

Instructions

  • Place turkey stock, turkey, onion, carrots, celery, salt, parsley, garlic, thyme, rosemary and pepper in a 4-6 quart slow cooker.
  • Cook on low for 6 hours or high for 3 hours, or until carrots are tender. 
  • Turn slow cooker to high and stir in pasta. Cover and let cook for 10-20 minutes, just until al dente (this cook time will depend on the type and shape of pasta used).
  • Serve.

Notes

*see post above for Instant Pot instruction

Nutrition

Calories: 287kcal | Carbohydrates: 35g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1007mg | Potassium: 570mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5170IU | Vitamin C: 3.6mg | Calcium: 36mg | Iron: 1.5mg