Leftover turkey soup is made in the crock pot and is the perfect recipe to use up some Thanksgiving leftovers. Filled with turkey, vegetables, noodles, and potatoes, this comforting soup will make your house smell amazing as it cooks in the slow cooker.
Add the stock, potatoes, carrots, celery, onion, garlic, thyme, bay leaves, salt, and pepper to an 8-quart slow cooker. Stir it all together. Cover and cook on on LOW for 6-8 hours or HIGH for 3-4 hours.
Discard the thyme stems and bay leaves. Add the turkey and egg noodles, stir it in. Cook an additional 15-30 minutes, checking the noodles to your preferred doneness. Top with optional parsley and serve.
This recipe works great with leftover turkey but rotisserie chicken can be used in place of the turkey to enjoy this year round.Use any kind of noodles you like, or leave them out. Egg noodles don’t take very long to cook, so other noodles may take longer.If you don’t plan on eating all of the soup right away, I suggest cooking the noodles separately then adding them to your bowl with the soup while serving.Stove leftovers covered in the fridge for up to 3 days.If freezing, I recommend omitting the noodles.