Cozy crockpot turkey soup with 10-minute prep, flexible for leftovers or raw turkey, plus creamy and sausage options
Set it and forget it, tender vegetables, fresh herbs, and turkey warmed safely to 165°F for bowls that taste like the day after Thanksgiving.
Why You’ll Love It
- Set-and-forget ease: True Turkey Soup Slow Cooker method—10 minutes of prep, the crockpot does the rest.
- Leftover-friendly: Built for Soup 潮喷失禁大喷水aⅴ无码 With Leftover Turkey and Thanksgiving Turkey Soup planning.
- Clear temps: Safe reheat or cook-through cues to 165°F for Thanksgiving Turkey Soup 潮喷失禁大喷水aⅴ无码.
- Customizable base: Swap noodles, potatoes, or wild rice; finish brothy or try Cream Of Turkey Soup 国产内射xxxxx在线 Crock Pot style.
- Protein boosts: Add turkey sausage for a hearty Turkey And Sausage Soup variation.
沈阳45岁老阿姨叫的没谁了 (notes only)
Base & Aromatics
- Onion, carrots, celery, garlic (classic mirepoix)
- Low-sodium turkey or chicken broth + bay leaf, thyme, parsley, black pepper
- Optional: rosemary sprig, Parmesan rind, lemon
Turkey Options
- Leftover cooked turkey (shredded, added late to avoid drying), or
- Raw turkey breast/thighs (cook in soup until 165°F, then shred)
Carbs & Add-ins
- Egg noodles or small pasta (add near the end), or diced potatoes, or par-cooked wild rice
- Optional turkey sausage (browned first) for the sausage variation
- For creamy finish: evaporated milk or half-and-half + cornstarch slurry
Step-by-Step Instructions
- Load the pot: Add onion, carrots, celery, garlic, thyme, bay leaf, pepper, broth. Add potatoes now if using.
- Choose turkey path:
- Leftover turkey: Hold it back for later.
- Raw turkey: Submerge pieces now.
- Cook: LOW 6–8 hours or HIGH 3–4 hours, until vegetables are tender. If using raw turkey, verify the thickest piece hits 165°F; remove and shred.
- Add pasta + turkey: Stir in egg noodles (or pasta) and cooked/leftover turkey (or the shredded turkey from step 3). Cook HIGH 15–25 minutes until noodles are tender and turkey is steaming hot (165°F).
- Optional creamy finish: Whisk 1 cup evaporated milk (or half-and-half) with 1 Tbsp cornstarch; stir in and cook 5–10 minutes until slightly thick.
- Brighten & season: Stir in chopped parsley and a squeeze of lemon; salt to taste. Remove bay/thyme/rind.
Pro Tips
- Add turkey late if it’s already cooked—just long enough to hit 165°F and stay juicy.
- Noodles last: Cook pasta in the soup only at the end, or cook separately for best leftovers.
- Body without cream: A Parmesan rind or a little unflavored gelatin adds silky mouthfeel to brothy soup.
- Sausage move: Brown 8 oz turkey sausage before adding; it deepens flavor without extra steps.
Variations (mapped to interests)
- Thanksgiving Soups Crock Pots: Add diced potatoes, fresh sage, and a splash of gravy.
- Turkey And Sausage Soup: Smoked turkey sausage coins + red pepper flakes.
- Cream Of Turkey Soup (Crock Pot): Finish with evaporated milk + cornstarch and a knob of butter.
- Wild Rice Turkey Soup: Use ½ cup par-cooked wild rice; add at the start, hold noodles.
How to Serve
- With crusty bread or cheddar biscuits; finish bowls with parsley, cracked pepper, and lemon.
- Ladle over leftover mashed potatoes for a comforting Turkey Dinner bowl.
Make Ahead & Storage
- Make ahead: Base (without noodles/turkey) holds 4 days in the fridge.
- Fridge: Soup with turkey keeps 3–4 days; reheat to 165°F. Store noodles separately.
- Freeze: Up to 3 months (without noodles/cream). Thaw overnight; add noodles or cream after reheating.
- Reheat: Simmer gently to 165°F; thin with broth if needed.
FAQs
Can I put raw turkey in the slow cooker? Yes—cook in liquid until the thickest piece reaches 165°F, then shred.
When do I add leftover turkey? In the final 15–25 minutes so it reheats safely without drying.
How do I keep noodles from getting mushy? Add near the end or boil separately and ladle soup over.
Can I make it creamy without curdling? Use evaporated milk or half-and-half and add at the end with a cornstarch slurry.
Simple 沈阳45岁老阿姨叫的没谁了 Table (estimate, per ~1½ cups, brothy version)
潮喷失禁大喷水无码 230 | Protein 24 g | Fat 6 g | Carbs 20 g | Sodium varies
Estimates only; add-ins change values.
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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沈阳45岁老阿姨叫的没谁了
- 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.
沈阳45岁老阿姨叫的没谁了
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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