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–+ servings
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.
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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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