Recipe originally spotted at Creatively Domestic.
I cooked a turkey last week, and since it was a big turkey (11 pounds!) and there are only two of us, I had a lot of turkey left over. After making a turkey and rice casserole and some turkey pot pie (isn’t it nice of me to mention recipes and then not provide a link to them? Sorry!), I still had plenty of turkey, so when I stumbled across a chicken and noodle soup recipe, I thought that surely I could use turkey instead. Makes sense, right? Poultry’s poultry, after all.
I assembled my ingredients, because that’s what good cooks do, they make sure they have all the ingredients required before they start cooking. (That is said with a healthy dose of sarcasm, because at least 75% of the time I realize halfway through making something that I don’t have some essential ingredient).
You’ve got your turkey (in the plastic container), egg noodles, onion, a little piece of onion left over from earlier in the week (you can never have too much onion in anything), carrots, celery, corn (recipe calls for a can of whole kernel corn; I’m using corn grown in our garden this past summer and frozen), chicken broth (I usually can my own, but we were out so I opted for the grocery store stuff, obviously), and a little pack of presliced green onions. If I’d remembered that I have dried sliced green onions in the cupboard I would have used those. There’s a can of Cream of Mushroom soup – the recipe called for Cream of Chicken, but I never keep that stuff on hand, so Cream of Mushroom it is. You may certainly use whatever Cream of soup you prefer. Also used: salt and pepper. Imagine there are salt and pepper shakers in there somewhere.
Now, I didn’t take pictures of all these next steps, but if y’all are DYING to see posed pictures of me chopping stuff in future posts, you feel free to let me know. I live to serve.
Throw 5 cups of chicken broth, 1/2 cup each of sliced celery, sliced carrots, green onions, and finely chopped onion into the crock pot. Add your soup, corn, and sprinkle as much salt and pepper as you want over the top of it all. Stir it together.
Yeah, it looks a bit watery, but it’s not time to add the turkey and noodles yet – it’ll get thicker. Set your crock pot to “low” and ignore it for 5 hours.
After five hours, add your 2 cups of turkey and 1 1/2 cups of egg noodles. Enjoy this idiotic picture where I attempt to show you that I’ve added the turkey and noodles.
Set the crock pot to “high” and let it cook for another hour. When the hour is up, fill your bowl and enjoy!
This recipe makes a TON of soup; we’ll probably be eating it for three or four meals (or perhaps I’ll steal the leftovers to have for lunch this week) and it’s really tasty. All told, it took perhaps 10 minutes of chopping and stirring.
- 5 c. chicken broth
- 1 can Cream of Chicken soup (I used Cream of Mushroom)
- ½ c. onion chopped fine
- ½ c. sliced celery
- ½ c. carrots
- ½ c. green onions
- 1 can whole kernel corn (I used a bag of kernel corn that I froze last summer)
- Salt and Pepper to taste
- 1½ c. egg noodles
- 2 c. cooked turkey chopped (original recipe called for chicken)
- Add everything EXCEPT the noodles and turkey to the crock pot.
- Cook on Low for 5 - 6 hours.
- Add noodles and turkey to the crock pot.
- Cook on High for one more hour.