1poundyukon gold potatoescut into ½-inch or smaller cubes
2carrotsmedium in size, thinly sliced
2stalks celerythinly sliced
1onionsmall in size, diced
3garlic clovesminced
4thyme sprigs
2bay leaves
½teaspoonsalt
½teaspoonground black pepper
3cupsturkeycooked; shredded or diced
2cupsegg noodlesuncooked, any variety
Parsleyfreshly chopped, optional (for garnish)
Instructions
Add the stock, potatoes, carrots, celery, onion, garlic, thyme, bay leaves, salt, and pepper to a 7 or 8-quart slow cooker. Stir to combine. Cover, and cook on low for 6-8 hours or high 3-4 hours.
8 cups chicken stock, 1 pound yukon gold potatoes, 2 carrots, 2 stalks celery, 1 onion, 3 garlic cloves, 4 thyme sprigs, 2 bay leaves, ½ teaspoon salt, ½ teaspoon ground black pepper
Discard the thyme stems and bay leaves. Add the turkey and egg noodles, and stir to combine. Cook an additional 15-30 minutes, checking the noodles to your preferred doneness.
3 cups turkey, 2 cups egg noodles
Serve hot with chopped parsley if desired.
See post for storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Dana from This Silly Girl's Kitchen.