Slow Cooker Turkey Soup

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Cozy crockpot turkey soup with 10-minute prep, flexible for leftovers or raw turkey, plus creamy and sausage options

Set it and forget it, tender vegetables, fresh herbs, and turkey warmed safely to 165°F for bowls that taste like the day after Thanksgiving.

Bowl of slow cooker turkey soup with shredded leftover turkey, carrots, celery and herbs; crockpot, reheated to 165°F.

Why You’ll Love It

  • Set-and-forget ease: True Turkey Soup Slow Cooker method—10 minutes of prep, the crockpot does the rest.
  • Leftover-friendly: Built for Soup Recipes With Leftover Turkey and Thanksgiving Turkey Soup planning.
  • Clear temps: Safe reheat or cook-through cues to 165°F for Thanksgiving Turkey Soup Recipes.
  • Customizable base: Swap noodles, potatoes, or wild rice; finish brothy or try Cream Of Turkey Soup Recipe Crock Pot style.
  • Protein boosts: Add turkey sausage for a hearty Turkey And Sausage Soup variation.

Ingredients (notes only)

Base & Aromatics

  • Onion, carrots, celery, garlic (classic mirepoix)
  • Low-sodium turkey or chicken broth + bay leaf, thyme, parsley, black pepper
  • Optional: rosemary sprig, Parmesan rind, lemon

Turkey Options

  • Leftover cooked turkey (shredded, added late to avoid drying), or
  • Raw turkey breast/thighs (cook in soup until 165°F, then shred)

Carbs & Add-ins

  • Egg noodles or small pasta (add near the end), or diced potatoes, or par-cooked wild rice
  • Optional turkey sausage (browned first) for the sausage variation
  • For creamy finish: evaporated milk or half-and-half + cornstarch slurry

Step-by-Step Instructions

  1. Load the pot: Add onion, carrots, celery, garlic, thyme, bay leaf, pepper, broth. Add potatoes now if using.
  2. Choose turkey path:
    • Leftover turkey: Hold it back for later.
    • Raw turkey: Submerge pieces now.
  3. Cook: LOW 6–8 hours or HIGH 3–4 hours, until vegetables are tender. If using raw turkey, verify the thickest piece hits 165°F; remove and shred.
  4. Add pasta + turkey: Stir in egg noodles (or pasta) and cooked/leftover turkey (or the shredded turkey from step 3). Cook HIGH 15–25 minutes until noodles are tender and turkey is steaming hot (165°F).
  5. Optional creamy finish: Whisk 1 cup evaporated milk (or half-and-half) with 1 Tbsp cornstarch; stir in and cook 5–10 minutes until slightly thick.
  6. Brighten & season: Stir in chopped parsley and a squeeze of lemon; salt to taste. Remove bay/thyme/rind.

Pro Tips

  • Add turkey late if it’s already cooked—just long enough to hit 165°F and stay juicy.
  • Noodles last: Cook pasta in the soup only at the end, or cook separately for best leftovers.
  • Body without cream: A Parmesan rind or a little unflavored gelatin adds silky mouthfeel to brothy soup.
  • Sausage move: Brown 8 oz turkey sausage before adding; it deepens flavor without extra steps.

Variations (mapped to interests)

  • Thanksgiving Soups Crock Pots: Add diced potatoes, fresh sage, and a splash of gravy.
  • Turkey And Sausage Soup: Smoked turkey sausage coins + red pepper flakes.
  • Cream Of Turkey Soup (Crock Pot): Finish with evaporated milk + cornstarch and a knob of butter.
  • Wild Rice Turkey Soup: Use ½ cup par-cooked wild rice; add at the start, hold noodles.

How to Serve

  • With crusty bread or cheddar biscuits; finish bowls with parsley, cracked pepper, and lemon.
  • Ladle over leftover mashed potatoes for a comforting Turkey Dinner bowl.

Make Ahead & Storage

  • Make ahead: Base (without noodles/turkey) holds 4 days in the fridge.
  • Fridge: Soup with turkey keeps 3–4 days; reheat to 165°F. Store noodles separately.
  • Freeze: Up to 3 months (without noodles/cream). Thaw overnight; add noodles or cream after reheating.
  • Reheat: Simmer gently to 165°F; thin with broth if needed.

FAQs

Can I put raw turkey in the slow cooker? Yes—cook in liquid until the thickest piece reaches 165°F, then shred.

When do I add leftover turkey? In the final 15–25 minutes so it reheats safely without drying.

How do I keep noodles from getting mushy? Add near the end or boil separately and ladle soup over.

Can I make it creamy without curdling? Use evaporated milk or half-and-half and add at the end with a cornstarch slurry.

Simple Nutrition Table (estimate, per ~1½ cups, brothy version)

Calories 230 | Protein 24 g | Fat 6 g | Carbs 20 g | Sodium varies
Estimates only; add-ins change values.

Sarah

Slow Cooker Turkey Soup

A cozy crockpot turkey soup loaded with vegetables, herbs, and tender turkey. Perfect for using leftovers or starting from raw meat. Includes creamy and sausage variations, all food-safe to 165°F for comforting, hearty results.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings (about 12 cups)
Course: Soup
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1 large onion, diced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium turkey or chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • ¼ tsp black pepper
  • ¼ cup chopped parsley
  • 3 cups cooked turkey, shredded (or 1½ lb raw turkey breast or thighs)
  • 2 cups egg noodles or diced potatoes (use one)
  • ½ tsp rosemary (optional)
  • 1 Parmesan rind (optional)
  • ½ lemon juice of (optional)
  • to taste salt
  • 1 cup evaporated milk or half-and-half (optional, creamy finish)
  • 1 Tbsp cornstarch (optional, for creamy finish)
  • 8 oz smoked turkey sausage, browned (optional)

Equipment

  • 6-quart slow cooker
  • Instant-read thermometer
  • Cutting board and knife
  • ladle
  • mixing bowl (for slurry, optional)

Method

  • Add onion, carrots, celery, garlic, broth, bay leaf, thyme, pepper, and rosemary (if using) to the slow cooker. Add potatoes now if using instead of noodles.
  • Raw turkey path: Add raw turkey. Cook on LOW 6–8 hours or HIGH 3–4 hours until turkey reaches 165°F; remove and shred.
  • Leftover turkey path: Cook soup base on LOW 6–8 hours or HIGH 3–4 hours until vegetables are tender.
  • Stir in egg noodles and shredded turkey (or return shredded raw turkey). Cook on HIGH 15–25 minutes until noodles are tender and turkey is hot (165°F).
  • Creamy option: Whisk milk with cornstarch. Stir into soup and cook 5–10 minutes until slightly thickened.
  • Remove bay leaf and Parmesan rind. Stir in parsley and lemon juice. Adjust seasoning with salt to taste before serving.

Nutrition

Calories: 230kcalCarbohydrates: 20gProtein: 24gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 520mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 3800IUVitamin C: 7mgCalcium: 65mgIron: 1.5mg

Notes

Turkey & Sausage Soup: Brown turkey sausage and add in step 4. Wild Rice Option: Add ½ cup par-cooked wild rice at the start, skipping noodles. Storage: Cool quickly; refrigerate 3–4 days or freeze up to 3 months (without noodles or cream). Always reheat to 165°F.
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