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 打美女屁股 With Leftover Turkey and Thanksgiving Turkey Soup planning.
- Clear temps: Safe reheat or cook-through cues to 165°F for Thanksgiving Turkey Soup 打美女屁股.
- Customizable base: Swap noodles, potatoes, or wild rice; finish brothy or try Cream Of Turkey Soup 嗲囡囡+在线视频 Crock Pot style.
- Protein boosts: Add turkey sausage for a hearty Turkey And Sausage Soup variation.
4p一女三男前后夹击小说 (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 4p一女三男前后夹击小说 Table (estimate, per ~1½ cups, brothy version)
总裁开会含玉势女尊男卑小说 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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4p一女三男前后夹击小说
- 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.
4p一女三男前后夹击小说
总裁开会含玉势女尊男卑小说:
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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