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Leftover Turkey Soup (Slow Cooker)
Leftover Turkey Soup (Slow Cooker)
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Prep Time:
20 minutes
Cook Time:
600 minutes
Total Time:
620 minutes
Satisfying leftover turkey noodle soup cooked low and slow, perfect for post-Thanksgiving comfort.
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
  • 0.33333334326744 cup chopped celery
  • 0.25 cup chopped onion
  • 2 cups penne pasta
  • 3 cups chopped cooked turkey
  • 1 (10.75 ounce) can condensed cream of mushroom soup
Instructions:
  • Place chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in the slow cooker.
  • Set the heat to High and let it cook for 4 hours. Strain the broth carefully, dispose of the solids, and pour the broth into a bowl. Clean the slow cooker by rinsing it.
  • Return the broth to the slow cooker, and mix in the chopped carrots, celery, and onion.
  • Slow cook on Low for 3 hours. Then, add penne pasta to the slow cooker and continue cooking for an additional 2 1/2 hours.
  • Combine the ground turkey and creamy mushroom soup together in a pot and simmer for an additional 30 minutes.

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