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Bird's eye view of Turkey Soup in a Slow Cooker.
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5 from 10 votes

Slow Cooker Turkey Soup

This easy and satisfying Slow Cooker Turkey Soup lets you use up your leftover turkey while providing a welcome and delicious departure from “leftover turkey dinner.”
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Main Dish, Soup
Cuisine: American
Keyword: Turkey Soup
Servings: 6 Servings
Calories: 237kcal
Author: Samantha Merritt || Sugar Spun Run


  • 1 1/2 pounds Yukon gold potatoes , diced
  • 3 ribs celery , sliced
  • 3 large carrots , peeled and sliced
  • 1 medium white onion , diced
  • 3 cloves garlic .minced
  • 6 cups low sodium chicken broth
  • 1 teaspoon salt
  • 3/4 teaspoon ground pepper
  • 1/2 teaspoon poultry seasoning
  • 3 cups cooked shredded turkey
  • 1/4 cup heavy cream
  • 1 teaspoon dried parsley


  • Combine potatoes, celery, carrots, onion, garlic, chicken broth, salt, pepper, and poultry seasoning in a 6-quart slow cooker.
  • Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours until vegetables are tender.
  • Uncover and measure out approximately 2 cups of soup and transfer into a blender*. Puree briefly until ingredients are mostly combined.
  • Return pureed soup to crockpot and add shredded turkey, heavy cream, and parsley. Stir well, cover, and cook on high for another 30 minutes. Serve hot.




*Pureeing a portion of the soup will give it a thicker texture, but this is not required.


Calories: 237kcal | Carbohydrates: 24g | Protein: 19g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 571mg | Potassium: 990mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6278IU | Vitamin C: 17mg | Calcium: 82mg | Iron: 5mg