Leftover Turkey Soup (Slow Cooker) recipe

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Ingredients

2 quarts chicken broth
1 turkey carcass, skin and meat removed
1 onion, quartered
2 carrots, halved lengthwise
3 celery stalks, halved lengthwise
2 bay leaves
1 cup chopped carrots
⅓ cup chopped celery
¼ cup chopped onion
2 cups penne pasta
3 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of mushroom soup

Nutrition Info

1876.7 calories
carbohydrate: 54.5 g
cholesterol: 426.3 mg
fat: 140.8 g
fiber: 5 g
protein: 92.5 g
saturatedFat: 36.6 g
servingSize: -
sodium: 1541.5 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.

  2. Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.

  3. Pour broth back into slow cooker, add chopped carrots, chopped celery, and chopped onion.

  4. Cook on Low for 3 hours. Add penne pasta to slow cooker, cook for 2 1/2 more hours.

  5. Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

Recipe Yield

8 servings

Recipe Note

A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!

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