The Ultimate Creamy Leftover Turkey Noodle Soup in a Slow Cooker.

That post-Thanksgiving haze is real. The fridge is packed with containers, you’ve eaten more turkey sandwiches than you can count, and the thought of cooking another elaborate meal is… well, exhausting.

But what if I told you that you could transform that leftover turkey into the most soul-warming, rich, and creamy noodle soup with almost zero effort? That’s the magic of this slow cooker recipe. In my experience, this isn’t just a way to use up leftovers; it’s a dish my family actively looks forward to every year. It’s the perfect, cozy “recipycle” of holiday goodness.

We’re going to let the slow cooker do all the heavy lifting, gently simmering the ingredients for hours to create a broth with incredible depth. Then, with a simple trick at the end, we’ll make it unbelievably creamy.The Ultimate Creamy Leftover Turkey Noodle Soup in a Slow Cooker

Quick Summary: Key Takeaways

For those who want to get straight to it, here’s what you need to know:

• Set it and Forget It: This recipe requires about 15 minutes of prep. The slow cooker handles the rest, making it perfect for a lazy day.
• The Creamy Secret: The creamy element (a simple mix of heavy cream and flour) is added in the last 30 minutes. This ensures a rich, velvety texture without curdling.
• Don’t Add Noodles Early: To avoid mushy noodles, cook them separately and add them directly to each bowl when serving.
• Use the Whole Bird: This recipe works beautifully with any leftover turkey meat—white, dark, or a mix of both!

Why This Crockpot Recipe is a Post-Holiday Lifesaver

Before we dive in, let me tell you why this recipe has become a non-negotiable tradition in my home.

• Maximum Flavor, Minimum Effort: Your slow cooker is the MVP here. It coaxes all the flavor out of the aromatics and turkey, creating a broth that tastes like it was simmering on the stove all day.
• The Ultimate No-Waste Meal: It uses the star of your holiday meal, the humble leftover turkey, and turns it into something brand new and exciting. It’s the essence of what we do here at Recipycle!
• Incredibly Comforting: There is nothing better than a warm bowl of creamy noodle soup on a chilly day. It’s hearty, satisfying, and pure comfort food.

Equipment and Ingredients You’ll Need

This recipe uses simple, wholesome ingredients you likely already have on hand after a big holiday meal.

Essential Equipment:

• A 6-Quart Slow Cooker: This is the perfect size for a family-sized batch of soup. I’ve found that a basic Crock-Pot or similar brand works perfectly. If you’re in the market, this programmable Crock-Pot on Amazon is a fantastic, reliable option that I’ve used for years.
• A cutting board and a sharp knife.
• A small bowl for making the creamy slurry.

Ingredients:

• 2 Tbsp Unsalted Butter or Olive Oil
• 1 large Onion, chopped
• 2-3 Carrots, peeled and sliced
• 2-3 Celery Stalks, sliced
• 2 cloves Garlic, minced
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 3-4 cups Shredded Cooked Turkey (about 1 pound)
• 8 cups Chicken or Turkey Broth (low-sodium is best)
• 1/4 cup All-Purpose Flour
• 1 cup Heavy Cream (or half-and-half for a lighter version)
• 12 oz Egg Noodles, cooked according to package directions
• Salt and Black Pepper, to taste
• Fresh Parsley, chopped (for garnish)

Step-by-Step Instructions for Slow Cooker Perfection

Follow these simple steps for a foolproof, delicious soup.

Step 1: Sauté the Aromatics (Optional but Recommended)

While you can dump everything in the slow cooker, I’ve found that taking 5 minutes to sauté the onions, carrots, and celery first builds a much deeper flavor base.

1. Melt the butter or heat the olive oil in a skillet over medium heat.
2. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until softened.
3. Add the minced garlic, dried thyme, and dried rosemary. Cook for 1 more minute until fragrant.

Step 2: Combine in the Slow Cooker

1. Transfer the sautéed vegetables to the bottom of your 6-quart slow cooker.
2. Add the shredded leftover turkey on top.
3. Pour in the 8 cups of turkey or chicken broth. For the absolute best results, use a homemade broth. If you saved your turkey carcass, it’s incredibly easy to make your own.
4. Stir everything gently to combine.

Step 3: Cook on Low

1. Secure the lid on your slow cooker.
2. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I strongly recommend the low setting; it gives the flavors more time to meld together beautifully.

Step 4: The Creamy Finish

This is the most important part! Do this about 30 minutes before you plan to serve.

1. In a small bowl, whisk together the 1 cup of heavy cream and the 1/4 cup of all-purpose flour until no lumps remain. This is your thickening slurry.
2. Scoop out about 1/2 cup of the hot broth from the slow cooker and slowly whisk it into the cream mixture. This tempers the cream and prevents it from curdling when added to the hot soup.
3. Pour the tempered cream mixture back into the slow cooker. Stir well to combine.
4. Put the lid back on and cook on HIGH for another 30 minutes to allow the soup to thicken into a velvety, creamy dream.
5. Season with salt and pepper to your liking.

Step 5: Serve and Garnish

1. Cook your egg noodles in a separate pot of salted water according to the package directions. Drain well.
2. Place a generous portion of cooked noodles into each serving bowl.
3. Ladle the hot, creamy turkey soup over the noodles.
4. Garnish with fresh chopped parsley and enjoy immediately!

Pro Tips for the Best Creamy Turkey Soup

• Don’t Cook the Noodles in the Slow Cooker: I can’t stress this enough. Adding noodles directly to the slow cooker for the entire duration will turn them into mush. Cooking them separately ensures they have the perfect texture.
• The Secret to Richer Broth: If you have any leftover gravy, add a few tablespoons to the slow cooker along with the broth. It adds an incredible depth of savory flavor! The Ultimate Creamy Leftover Turkey Noodle Soup in a Slow Cooker
• Make it Your Own: Feel free to add other vegetables. A cup of frozen peas or corn added in the last 30 minutes is a great addition. You could also add diced potatoes with the other vegetables at the beginning. If you’re looking for more ways to reinvent holiday leftovers, check out our.

For extra credibility on why tempering dairy is crucial for creamy soups, this guide from The Kitchn on how to prevent curdling is a fantastic and reliable resource.

Frequently Asked Questions (FAQ) Can I make this soup on the stovetop?

Absolutely! Sauté the vegetables in a large Dutch oven or stockpot. Add the turkey and broth, bring to a simmer, and cook for at least 1 hour (though longer is better). Add the creamy slurry at the end and simmer for another 10-15 minutes until thickened.

How do I store and reheat leftovers?

Store the soup and the noodles in separate airtight containers in the refrigerator for up to 4 days. Reheat the soup gently on the stovetop or in the microwave. Add the cold noodles to the hot soup to warm them through.

Can I freeze this creamy turkey soup?

Soups with dairy can sometimes separate upon thawing. However, you can freeze the soup before adding the cream slurry. Let the soup base cool completely, then freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight, reheat it on the stove, and then add the cream and flour slurry as directed in Step 4.

Your New Favorite Post-Holiday Tradition

This creamy leftover turkey noodle soup is more than just a recipe; it’s a warm hug in a bowl. It’s the perfect, low-stress way to continue enjoying the flavors of the holiday while making sure no delicious food goes to waste.

Give this recipe a try this year and turn your leftovers into a meal that might just outshine the main event!

What’s your favorite way to use up holiday leftovers? Let me know in the comments below – I’d love to hear your “recipycle” ideas!