Turkey Soup for the Slow Cooker

"This is how I take care of the turkey carcass. But you can make this soup by following the directions and using 12 cups of chicken broth with 1/2 teaspoon of poulty seasoning. You can freeze the carcass and make the broth when convenient for you."
 
Download
photo by WiGal photo by WiGal
photo by WiGal
photo by Cindi M Bauer photo by Cindi M Bauer
photo by Cindi M Bauer photo by Cindi M Bauer
photo by Cindi M Bauer photo by Cindi M Bauer
photo by Sageca photo by Sageca
Ready In:
4hrs 50mins
Ingredients:
20
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Turkey Broth:

  • Put the turkey carcass in your slow cooker on Low with an onion, celery stalk,a carrot, salt and pepper,bay leaf, 1/2 poultry seasoning, 2 teaspoons chicken powder and water. Cook on Low overnight.
  • Next morning, strain the both and pour it back in the slow cooker.
  • Remove turkey meat from bones, set meat aside.
  • Soup:

  • In the slow cooker with the broth, add onions, garlic, carrots, celery, thyme, salt and pepper.
  • Cook at High for 4 hours; add turkey, noodles, and parsley.
  • Cook another 1/2 hour.
  • Enjoy!
  • NOTE: Cooking time doesn't include the overnight that your broth is cooking.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Karen D.
    The absolute best soup I have ever made!!! My husband just loved it, making again today! ??
     
  2. Cindi Bauer
    I started making this soup back in 2009, and while the soup maybe a bit time consuming, in the end you will have a really delicious tasting soup. I cooked this soup in my 6-quart slow-cooker (which I highly suggest one uses a 6-quart slow-cooker), and I cooked the broth ingredients... the turkey, vegetables, spices, and water overnight and for 13 hours. I did however, add a bit more of the bouillon granules (2 Tablespoons) as per instructed in the cooking directions, and not the 2 tsp., as listed in the ingredients, but I only added 1/4 teaspoon of the pepper (rather than a 1/2 teaspoon), plus I also added 2 bay leaves. After straining the broth, and returning it to the slow-cooker, I ended up with 10-1/2 cups of the broth. When it came to adding the ingredients to make the soup the next day, I only added a 1/2 cup of diced onion, (rather than the 2 onions) and I thought that was more than enough onion (taste wise). But, I did add 4 carrots, thinly sliced (rather than the 2 carrots) or you can use 12-ounces of sliced baby carrots in place of the 4 carrots, plus I added 2 large cloves of garlic, minced. Instead of chopping the celery, I thinly sliced it, and the total amount of spices I added to the recipe were as follow... 1/2 tsp salt, 1/4 tsp dried basil leaves, 1/4 tsp dried majoram, 1/4 tsp dried oregano, 1/4 tsp dried thyme, and 1/4 tsp ground black pepper, but the next time I will just add an 1/8 tsp, or omit the additional pepper all together. As for the noodles, I added 8 ounces (2 cups) of Rotini (spiral shaped pasta). Also, I did add 3 - 4 cups of turkey meat. One more thing... when adding the parsley, I used dried parsley, and just added 1 teaspoon. Thank you Sage for posting this slow-cooked soup recipe. It was an easy way to make a soup with your leftover turkey carcass, meat, etc... Plus it was very good!!
     
  3. jellyko
    this did fill my 6 qt. crockpt to the brim! Was so worth making homemade broth. turned out delicious and amazed at the meat i got from carcass in addition to what i had carved. Thank you
     
  4. Cari G.
    This is my 'go to' turkey soup. I freeze the carcass after my holiday dinner til a blustery winter storm. It warms me up. I tweak a few things. No additional salt required. I par boil the carrots, for some reason they just don't cook. I use white rice instead of noodles. I live alone so I freeze the soup into portions and I find that broad noodles get quite mushy but rice holds up well. Thanks for the great recipe!
     
  5. Kathy B.
    This is a delicious recipe. I started with a turkey carcass that had been cooked in an oil-less fryer. I followed this recipe to a T... except that I didn’t have any poultry seasoning, so I googled the ingredients and made my own. Probably used a bit too much, but no problem...and I added cumin to it. I used 2 1/2 Cups of extra-wide egg noodles. It’s a hit. The broth was delicious this AM when we woke up, alone! Will make it again. Definitely need a large crock pot.
     
    • Review photo by Kathy B.
Advertisement

Tweaks

  1. Donald F.
    Added two cubed potatoes at my wife's request. If mommas happy - everyone is happy.
     
  2. Cindi Bauer
    I started making this soup back in 2009, and while the soup maybe a bit time consuming, in the end you will have a really delicious tasting soup. I cooked this soup in my 6-quart slow-cooker (which I highly suggest one uses a 6-quart slow-cooker), and I cooked the broth ingredients... the turkey, vegetables, spices, and water overnight and for 13 hours. I did however, add a bit more of the bouillon granules (2 Tablespoons) as per instructed in the cooking directions, and not the 2 tsp., as listed in the ingredients, but I only added 1/4 teaspoon of the pepper (rather than a 1/2 teaspoon), plus I also added 2 bay leaves. After straining the broth, and returning it to the slow-cooker, I ended up with 10-1/2 cups of the broth. When it came to adding the ingredients to make the soup the next day, I only added a 1/2 cup of diced onion, (rather than the 2 onions) and I thought that was more than enough onion (taste wise). But, I did add 4 carrots, thinly sliced (rather than the 2 carrots) or you can use 12-ounces of sliced baby carrots in place of the 4 carrots, plus I added 2 large cloves of garlic, minced. Instead of chopping the celery, I thinly sliced it, and the total amount of spices I added to the recipe were as follow... 1/2 tsp salt, 1/4 tsp dried basil leaves, 1/4 tsp dried majoram, 1/4 tsp dried oregano, 1/4 tsp dried thyme, and 1/4 tsp ground black pepper, but the next time I will just add an 1/8 tsp, or omit the additional pepper all together. As for the noodles, I added 8 ounces (2 cups) of Rotini (spiral shaped pasta). Also, I did add 3 - 4 cups of turkey meat. One more thing... when adding the parsley, I used dried parsley, and just added 1 teaspoon. Thank you Sage for posting this slow-cooked soup recipe. It was an easy way to make a soup with your leftover turkey carcass, meat, etc... Plus it was very good!!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes