Description
This comforting Turkey Noodle Soup is a hearty, creamy meal perfect for chilly days. Packed with tender shredded turkey, fresh vegetables, and rich with flavors from poultry seasoning and garlic powder, this slow cooker recipe makes for an easy, hands-off cooking experience. The addition of heavy cream gives the soup a luscious texture while the frozen noodles soak up all the delicious broth.
Ingredients
Scale
Soup Base
- 3-4 cups cooked shredded turkey
- 4 carrots, peeled and chopped
- 3 celery stalks, peeled and chopped
- 1 small onion, diced
- 2 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
Noodles & Cream
- 24 ounces frozen noodles
- 2 cups heavy whipping cream
Instructions
- Combine Ingredients: In your slow cooker, add the shredded turkey, chopped carrots, celery, diced onion, chicken broth, poultry seasoning, garlic powder, and salt. Stir gently to mix all ingredients evenly.
- Slow Cook: Set the slow cooker to low and cook for 6 hours or select the high setting and cook for 4 hours. This slow simmer will tenderize the vegetables and infuse all the ingredients with savory flavors.
- Add Noodles and Cream: After the initial cooking time, add the frozen noodles and heavy whipping cream to the slow cooker. Cover and continue to cook for another hour or until the noodles are tender and fully cooked through.
- Serve: Once the noodles have softened and the soup reaches a creamy consistency, give it a final stir, ladle into bowls, and serve hot for a satisfying meal.
Notes
- Use leftover cooked turkey or rotisserie chicken for a quick preparation.
- Frozen noodles work best, but you can substitute with fresh or dried egg noodles—adjust cooking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Adjust seasoning with additional salt or pepper to taste before serving.
- This soup freezes well; store in airtight containers for up to 3 months.
