Dinner

Crockpot Turkey Noodle Soup Recipe

ByElara Stone January 3, 2026January 3, 2026

Introduction

This Crockpot Turkey Noodle Soup is a comforting, hearty meal perfect for chilly days or when you need a simple, nourishing dinner. Made with tender turkey, fresh vegetables, and tender egg noodles, it’s an easy slow cooker recipe that feels like a warm hug in a bowl.

A white bowl filled with noodle chicken soup sits on a white marbled surface, with another bowl partially seen at the top left. The soup has three clear layers: at the bottom is a light brown broth mixed with small green herbs, above it are slices of bright orange carrots and light green celery pieces, mixed with shredded white chicken. Resting above and intertwined throughout the soup are pale yellow noodles. A golden spoon is placed inside the bowl on the right side, resting on light gray fabric. A small sprig of fresh green thyme lies on top of the soup as garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups low-sodium chicken broth
3 cups shredded cooked turkey
3 carrots, sliced
3 ribs celery, diced
1 yellow onion, diced
2 cloves garlic, minced
2 bay leaves
2 teaspoons Italian seasoning (store-bought or homemade)
½ teaspoon ground black pepper (or to taste)
Kosher salt (to taste)
8 ounces dry egg noodles (1 package)

Instructions

Step 1: Add the chicken broth, shredded turkey, sliced carrots, diced celery, diced onion, minced garlic, bay leaves, Italian seasoning, and ground black pepper to your slow cooker.
Step 2: Cover and cook on high for 3 hours or on low for 6 hours. About 10 minutes before serving, taste and add kosher salt as needed.
Step 3: While the soup is finishing, bring a large pot of salted water to a boil. Cook the egg noodles until al dente according to the package instructions.
Step 4: Drain the noodles and add them directly to the slow cooker. Stir gently to combine all ingredients.
Step 5: Serve hot and enjoy your hearty turkey noodle soup!

Tips & Variations

For a gluten-free option, substitute egg noodles with gluten-free pasta or rice noodles.
Use leftover roasted turkey or store-bought rotisserie chicken to save time.
Add fresh parsley or thyme at the end for a bright herbal finish.
If you prefer softer noodles, add them to the slow cooker and cook on low for 15–20 minutes instead of boiling separately.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Noodles may absorb broth and soften further, so for best texture, keep noodles separate and add them when reheating. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

The image shows a black slow cooker filled with chicken noodle soup. The soup has several layers: the bottom layer is a clear broth with small herbs floating in it, next is a mix of sliced orange carrot rounds, pale green celery pieces, and chopped white onions. On top of the vegetables, there are light yellow egg noodles that are thick and twisted, spread evenly throughout. There are also shredded white chicken pieces scattered among the noodles and vegetables. Two large dark green bay leaves rest subtly on the surface in the center. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turkey instead of cooked turkey?

Yes, but it will need a longer cooking time to become tender. Add uncooked turkey to the slow cooker and cook for 6–8 hours on low to ensure it’s fully cooked and tender.

Can I freeze turkey noodle soup?

You can freeze the soup without the noodles for up to 3 months. Freeze in airtight containers and thaw in the refrigerator before reheating. Add freshly cooked noodles when serving.