Slow Cooker Turmeric Turkey Noodle Soup

I know I've said this numerous times, but I'm a soup-year-round kinda gal. But that doesn't stop me from appreciating, eating, and making even more soup during January, which has been designated National Soup Month.

As a matter of fact, the past couple days worth of recipes have been leading up to this particular pot of turkey soup. Since we didn't wind up with any holiday turkey leftovers this year, I hadn't made our regular batch of turkey soup yet this season. The recipe always varies, sometimes it's Turkey and Wild Rice soup, sometimes it's Split Pea and Smoked Turkey soup, and sometimes it's Green and White Chili (go Spartans!). While the end results may be different, the recipes always start with leftover turkey meat and a turkey stock made from the carcass.

Lately, we've been all about the noodles. I'm talking, thick, fat egg noodles like the homemade ones in these Chicken and Dumplings, or the close-as-you-get storebought variety that I used in this Creamy Ham and Greens Noodle Soup. That's the kind that I try to always keep in my freezer, and the ones that I used in this Turmeric Turkey Soup that I made in the slow cooker.

Why the addition of turmeric? Basically, it's because I've been a bit obsessed with fresh turmeric root lately. I don't often see it in stores around here, so when I do, I have to stock up. Using it is like grating a little bit of bright orange sunshine into everything!

Plus it's good for the body (it is a superfood after all). And since I knew my whole family was eagerly awaiting this pot of turkey noodle soup, I wanted to give them all a little antioxidant boost! Because aside from being soup month, it also seems to be everybody's-got-a-cold month...and ain't nobody got time for that.

yield: serves 6-8Author: Heather Schmitt-Gonzalezprint recipe

Slow Cooker Turmeric Turkey Noodle Soup

prep time: 15 MINScook time: 4 hour and 15 MINStotal time: 4 hours and 30 mins

Use leftover turkey and freshly grated turmeric to make this simple, nourishing soup in the slow cooker.

INGREDIENTS:

• 3 cups chopped cooked leftover turkey
• 2-3 medium carrots, sliced 1/4"-thick
• 2 stalks celery, sliced 1/4"-thick
• 2 small yellow onions, diced
• 2 garlic cloves, minced or grated
• 1 tablespoon freshly grated turmeric root (or 1 teaspoon powdered turmeric)
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• 1/2 teaspoon ground black pepper
• 7 cups turkey stock
• 8 ounces Reames frozen egg noodles
• kosher salt
• chopped fresh parsley, optional

INSTRUCTIONS:

1. Add the turkey, carrots, celery, onion, garlic, turmeric, bay leaves, thyme, black pepper, and turkey stock to the crock of your slow cooker. Cover and cook on HIGH for 4 hours.
2. When there is about 30 minutes of cooking time left, bring a pot of water to a boil and cook noodles according to package instructions; drain. Add the hot, drained noodles to the slow cooker (the original cooking time should be right about complete) and stir.
3. Cover again and continue to cook on HIGH for another 15 minutes. Discard bay leaves. Taste and adjust seasoning with salt and pepper, as needed.
4. Ladle into bowls to serve, sprinkling with freshly chopped parsley, if you wish.

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