Slow Cooker Turkey Noodle Soup
This veggie and turkey packed turkey noodle soup is the perfect use of your leftover Thanksgiving turkey.
Servings: 10 servings
Cost: $10
Equipment
Ingredients
- 2 tsp olive oil
- 1 large onion diced
- 1 ½ cups celery ribs sliced
- 2 cups carrots sliced
- 2 tbsp dry white wine
- 1 tsp thyme
- 2 Bay leaves
- 1 tsp rosemary
- 2 tsp kosher salt
- 1 tsp black pepper
- 8 cups rich turkey stock
- 2 cups cooked turkey
- 2 cups egg noodles
- 2 cups spinach chopped
- 1 juice of one lemon optional
Instructions
- Heat olive oil in a large stock pot over medium heat. When it's hot add onion and saute.
- Saute onion till translucent, add celery and carrots, saute another 5 minutes.
- Use the wine and deglaze the bottom of the pan, scraping it.
- Add all the other ingredients except the spinach and egg noodles to the slow cooker.
- Add lid and cook for 2-4 hours on high or 6 hours on low.
- Add the egg noodles and cook for another 10 minutes on high or until noodles are soft.
- Add the spinach and cook till wilted.
- Taste and adjust the seasoning and serve hot.
Nutrition
Serving: 1g | Calories: 61kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 502mg | Potassium: 211mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4927IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg
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