Leftover Turkey Soup (Slow Cooker)

Hearty turkey noodle soup made with leftover turkey in a slow cooker is a great meal for the day after Thanksgiving.

• Preparation Time: 20 mins
• Cooking Time: 10 hr
• Total Time: 10 hr 20 mins
• Calories: 1877 Calories

Ingredients

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, quartered
• 2 bay leaves
• 1 cup chopped carrots
• 2 quarts chicken broth
• 3 cups chopped cooked turkey
• 2 cups penne pasta
• 1 turkey carcass, skin and meat removed
• 2 carrots, halved lengthwise
• 3 celery stalks, halved lengthwise
• 0.25 cup chopped onion
• 0.33333334326744 cup chopped celery

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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