A comforting turkey soup recipe with egg noodles, carrots, and shredded turkey in white bowls.

Slow Cooker Turkey Noodle Soup

Prep Time
< 15 minutes
Total Time
3+ hours
Calories Per Serving
433

Ingredients

  • 1 BUTTERBALL® Frozen Boneless Turkey Breast Roast, thawed
  • 3 containers (32-ounce) low-sodium chicken or turkey broth
  • 2 cups roughly chopped carrots
  • 1 cup roughly chopped celery
  • 1 cup roughly chopped yellow onion
  • 4 sprigs fresh thyme
  • 1 clove garlic, finely chopped
  • 1-½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 bag (16-ounce) wide egg noodles
  • Chopped fresh thyme (optional)

Directions

  1. Remove wrapper and outer netting from roast. Drain juices.
  2. In a 5- to 6-quart slow cooker, combine turkey, broth, carrots, celery, onion, thyme sprigs, garlic, salt, and pepper.
  3. Cover and cook on high until turkey is tender and an instant-read thermometer inserted into the center registers 170°F, about 4 hours. Discard thyme sprigs. Shred turkey and return to slow cooker. Add noodles, and cook on low until tender, about 30 minutes.
  4. Divide turkey noodle soup among serving bowls. Garnish with chopped fresh thyme.
  5. Tip: For a different taste, parsnips can be substituted for the carrots.
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Ingredients

  • 1 BUTTERBALL® Frozen Boneless Turkey Breast Roast, thawed
  • 3 containers (32-ounce) low-sodium chicken or turkey broth
  • 2 cups roughly chopped carrots
  • 1 cup roughly chopped celery
  • 1 cup roughly chopped yellow onion
  • 4 sprigs fresh thyme
  • 1 clove garlic, finely chopped
  • 1-½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 bag (16-ounce) wide egg noodles
  • Chopped fresh thyme (optional)

Nutritional Facts

People Served
8
Carbs Per Serving
46g
Cholesterol Per Serving
159mg
Dietary Fiber Per Serving
4g
Protein Per Serving
42g
Saturated Fat Per Serving
3g
Sodium Per Serving
1668mg
Sugar Per Serving
7g
Total Fat Per Serving
5g
Trans Fat Per Serving
0g