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Slow Cooker Turkey Noodle Soup

Slow Cooker Turkey Noodle Soup
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Prep Time

< 15 minutes

Clock

Total Time

3+ hours

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Servings

8

Fork and knife

Calories

433

Per Serving

Ingredients

1 BUTTERBALL® Frozen Boneless Turkey Breast Roast, thawed

3 containers (32-ounce) low-sodium chicken or turkey broth

2 cups roughly chopped carrots

1 cup roughly chopped celery

1 cup roughly chopped yellow onion

4 sprigs fresh thyme

1 clove garlic, finely chopped

1-½ teaspoons kosher salt

¼ teaspoon ground black pepper

1 bag (16-ounce) wide egg noodles

Chopped fresh thyme (optional)

Directions

  • 1.
    Remove wrapper and outer netting from roast. Drain juices.
  • 2.
    In a 5- to 6-quart slow cooker, combine turkey, broth, carrots, celery, onion, thyme sprigs, garlic, salt, and pepper.
  • 3.
    Cover and cook on high until turkey is tender and an instant-read thermometer inserted into the center registers 170°F, about 4 hours. Discard thyme sprigs. Shred turkey and return to slow cooker. Add noodles, and cook on low until tender, about 30 minutes.
  • 4.
    Divide turkey noodle soup among serving bowls. Garnish with chopped fresh thyme.
  • 5.
    Tip: For a different taste, parsnips can be substituted for the carrots.

Nutrition Facts

Per Serving

Calories433
Total Fat5g
Carbs46g
Protein42g
Trans Fat0g
Sodium1668mg
Sugar7g
Saturated Fat3g
Cholesterol159mg
Dietary Fiber4g