Instant Pot Turkey Noodle Soup is the perfect way to warm up and use all that leftover turkey from Thanksgiving.
Can you believe it’s already Thanksgiving week?! Fall has been flying by as usual and we’re just a few days away from turkey day.
Will you be hosting Thanksgiving or are you going to be a guest somewhere? We’re headed to Kansas City to visit Joel’s family this year.
I like Thanksgiving leftovers as much as the next person but after a meal or two of them, I’m just so over it. I’ve never been a big leftover fan anyway but holidays have somewhat of an exception.
What I like to do best with leftover though is to transform them into something different so it doesn’t seem like I’m eating the same thing day after day.
In comes this Instant Pot Turkey Noodle Soup. This recipe has double the goodness because not only does it change up our leftover turkey but it uses the Instant Pot which makes it really simple.
I, of course, used my apple cider turkey breast for this soup which gave it an even bigger flavor boost. All the herby goodness guys.
It goes along the classic road of chicken noodle soup with carrots and celery but I also added some onion and garlic for additional flavor.
If you desire, you could make homemade turkey stock with your turkey carcass in the instant pot for this soup rather than store-bought which is what I did. I’ll give you the process here but a good quality store-bought turkey or chicken stock is great too.
To make your own turkey stock, add the turkey carcass (cut into pieces if needed), two large carrots cut into big chunks, two stalks of celery cut into big chunks, one onion cut in half, 1 bag leaf, 1 tablespoon of peppercorns and 14 cups of water (or more to cover the bones but not over the max liquid limit). Set it all on high pressure for 100 minutes then naturally release for 30 minutes. It’s so easy and tastes great too.
Whether or not you make your stock homemade, this turkey noodle soup is going to be the best way to use up that leftover turkey.
Let’s talk about the noodles for this soup real quick. I hope you’ve had those homestyle egg noodles you find in the freezer section. They are thick and chewy and hearty and I love them so much. They are my favorite noodle for soups like this and I especially love them in the instant pot because they don’t get mushy.
I love to top this turkey noodle soup with fresh dill. It add such a fresh pop of flavor. Yum.
So on Saturday when it’s chilly and you don’t want to eat any more turkey, whip this up to warm your soul and fill your belly.
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Instant Pot Turkey Noodle Soup
- 1 Tbsp. olive oil
- 2 large carrots, grated and thinly sliced (about 1 1/4 cups)
- 2 large celery stalks, thinly sliced (about 3/4 cup)
- 1/2 small onion, grated
- 2 large garlic cloves
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 3 cups diced leftover turkey
- 12 oz. frozen egg noodles
- 8 cups turkey or chicken stock
- Dill for garnish
- Turn instant pot to saute. Once hot, add olive oil, carrots, celery, onion and garlic. Saute until slightly softened, 3 to 4 minutes. Turn off saute.
- Add remaining ingredients to the instant pot. Set to high manual pressure for 7 minutes, make sure it's sealed. Allow for natural pressure release for 10 minutes (if you don't do this stock will shoot out of the pressure valve and make a huge mess not that I know from experience).
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