Easy Crockpot Turkey Noodle Soup Recipe

Crockpot Turkey Noodle Soup turns one turkey breast and a few pantry staples into eight bowls of dinner. The broth is rich and golden, the turkey shreds into soft ribbons, and the egg noodles stay springy. Keep reading for the timing trick that keeps those noodles from going mushy.

Why This Crockpot Turkey Noodle Soup Recipe Works

This is the turkey soup we make all year, not just the week after Thanksgiving. Most recipes online start with leftover cooked turkey only. Ours works with a raw turkey breast or with leftovers, so the pot is never off limits.

We build the base on bone broth instead of standard chicken stock. It gives the soup real body and a deeper savory flavor. We tested a batch with plain broth and it tasted thin next to this one.

Soup season runs long around here. Try our Instant Pot Cuban Noodle Soup, Slow Cooker Tex Mex Meatball Soup, and Instant Pot Taco Soup. Pressure Cooker Beef Tomato Soup and Instant Pot Chicken Fajita Soup are on repeat too.

Ingredients for Crockpot Turkey Noodle Soup

• Turkey breast. Two pounds, boneless. Leftover cooked turkey works with a shorter cook time.
• Bone broth. Eight cups. It carries more collagen and body than standard chicken broth.
• White onion. One, diced. Yellow onion is a fine swap.
• Carrots. Four, sliced into coins about a quarter inch thick.
• Garlic. Four tablespoons, minced. That sounds like a lot, and it is on purpose.
• Bay leaves. Three. Pull them out before you shred the turkey.
• Salt and pepper. One tablespoon each. Season again at the end with low sodium broth.
• Wide egg noodles. Eight ounces. Wide noodles hold their shape better than thin ones.

Full amounts, timing, and nutrition are in the recipe card at the bottom of this post.

Tips for Slow Cooker Turkey Soup

• Slice the carrots thick. Thin coins fall apart over six hours on low.
• Add the noodles after you turn the cooker off. Residual heat softens them in about 15 minutes.
• Shred the turkey on a cutting board, not in the pot. You will catch any stray bits.
• Taste before you serve. Bone broth salt levels swing a lot from brand to brand.
• Swap in gluten free noodles or wild rice for a different bowl entirely.
• For a dumpling texture, use frozen homestyle egg noodles from the freezer aisle.

Common Mistakes to Avoid When Making Turkey Noodle Soup

• Running leftover turkey the full six hours. It is already cooked. Two to three hours is plenty, and longer dries out the meat.
• Lifting the lid to peek. Every look drops the temperature and adds real time to the cook.
• Using a four quart slow cooker. Eight cups of broth plus a two pound breast needs six quarts.
• Stirring in cream or milk at the start. Dairy can break over a long cook. Add it at the end if you want it.

Frequently Asked Questions

Can I use leftover turkey in this soup?

Yes, and it may be the best use for the Thanksgiving bird. Add the cooked turkey with the vegetables and cut the cook time to two or three hours.

Do I have to cook the egg noodles first?

No. Drop them into the hot soup after the turkey is shredded. They finish in about 15 minutes.

Why does my turkey noodle soup taste bland?

It is almost always the salt. Bone broth brands vary, so taste at the end and season again before serving.

Can I make this on the stove instead?

Yes. Simmer the turkey breast in the broth for about an hour. Shred it, return it, then add the noodles.

How to Store and Reheat Slow Cooker Turkey Noodle Soup

Storage

Cool the soup, then refrigerate it in an airtight container for up to four days. Keep the noodles in a separate container if you can. They keep swelling overnight.

Freezing

Freeze the soup without noodles for up to three months. Thaw it overnight in the fridge, reheat, then stir in fresh noodles.

Reheating

Warm it on the stove over medium heat until steaming. Add a splash of broth to loosen it, since the noodles drink up liquid as they sit.