Home-cooked slow cooker turkey noodle soup is a great way to enjoy a hot, comforting meal with minimal effort. Making slow cooker soups is a smart way to get dinner on the table on busy weeknights.
Our crock pot turkey noodle soup recipe only has a handful of ingredients, and it’s easy enough for a beginner cook. The best part about this soup is that it is made in your slow cooker, so you can set it and forget it.
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It’s the time of year when chilly evenings call for a warm bowl of soup, and turkey noodle soup in a crock pot is just what you need. It’s a hearty comfort food that’s full of flavor, easy to make with minimal prep, and requires only a few simple ingredients.
What more could you ask for? With the help of your slow cooker, this classic soup can easily become part of your weekly dinner routine – no slaving away over the stove required!
What can I add to this soup?
This is a very basic soup recipe with just a few ingredients, so there’s plenty of room if you’d like to add to it. If your family likes celery, that would be an easy vegetable to add. You can also add white beans for more protein, if desired.
How to store soup
Soup with meat should only be stored in the fridge for 4 days at the most. If the leftovers won’t be eaten right away, you should freeze them. I double up on zipper freezer bags just to be sure they don’t leak.
Let the soup fully cool, then pour into a bag using a no-hands storage holder (they’re so helpful!). Then you can store it in the freezer up to 3 months.
To reheat frozen soup, thaw it in the refrigerator first. Heat using a microwave or on the stovetop.
Ingredients for turkey noodle soup
This crockpot soup with ground beef has only a handful of ingredients.
- fresh turkey breast
- bay leaves
- salt and pepper
- turkey (or chicken) bone broth or stock
See the printable recipe below for exact quantities and instructions.
Do I have to use fresh turkey?
This can easily be a leftover turkey noodle soup crock pot recipe. Use shredded or diced cooked turkey (such as Thanksgiving leftovers) in place of the fresh turkey we show here.
With the turkey already cooked, you’ll just need to cook the soup long enough to soften the vegetables. So it’s still a 4-6 hour slow cooker recipe.
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What do bay leaves do?
Bay leaves are a wonderfully flavorful addition to many dishes. To use bay leaves, simply add 2-3 to whatever recipe you’re making.
They are typically added with other ingredients when cooking. Just remember to discard bay leaves before eating as they are too tough and can be inedible.
How to make this easy slow cooker soup
Add everything to your slow cooker except for the noodles.
Cover the slow cooker and set on Low for 6 hours or High for 4 hours.
When the time is up, remove your turkey breast, and transfer to a cutting board where you can shred it. Add turkey meat back to the slow cooker.
Add in the egg noodles while your soup is still hot. Stir in, and allow the noodles to cook for about 15 minutes.
After the 15 minutes, or when noodles are al dente (soft enough for you), the soup is ready.
Discard the bay leaves before serving.
Enjoy your crock pot soup with turkey and noodles! Soup bowls with handles are great for kids, whether you’re eating soup or chili.
More crock pot soup recipes
Using the slow cooker to make soups and stews makes getting dinner on the table super easy! Some of our favorite family recipes are Mexican Beef Stew, Slow Cooker Ham Vegetable Chowder, and Sausage and Bean Slow Cooker Soup.
- 2 lbs fresh turkey breast
- 8 cups bone broth
- 1 white onion, diced
- 4 carrots, sliced
- 4 Tablespoons garlic, minced
- 3 bay leaves
- 1 Tablespoon salt
- 1 Tablespoon pepper
- 8 oz wide egg noodles
- Add all ingredients EXCEPT noodles to slow cooker.
- Cover slow cooker and cook on Low for 6 hours or High for 4 hours.
- When time is up, remove turkey breast and transfer to a cutting board to shred. Add cooked turkey meat back to your slow cooker.
- Add egg noodles to crock. Stir in and cover. Allow to cook for about 15 minutes, until noodles are al dente.
- Remove bay leaves before serving.
Use 5-6 cups of shredded or diced cooked turkey in place of the fresh turkey, if desired.