Don’t throw away your turkey carcass after Thanksgiving, use it to make turkey stock and this wonderful turkey noodle soup.
Turkey Noodle soup is the perfect meal to make with leftover turkey. My family doesn’t love the dark turkey meat, so there’s always plenty of dark meat leftover to use in a great homemade soup. I originally posted this recipe on A Culinary Journey with Chef Dennis, but decided to share it on Pressure Cooking Today this year as well.
I use to think I didn’t like soup very much, but I’ve realized I just don’t like canned soup. Soup you make at home is so much better tasting than canned soup. The vegetables and noodles aren’t mushy, you control how salty it is, and you can make the soup as hearty as you like by adding more meat and veggies.
For the best tasting soup, you’ll want to make your own turkey stock. Making stock isn’t difficult, and making it in the pressure cooker is even easier.
If you didn’t save your Thanksgiving turkey carcass, you can use canned turkey or chicken broth instead. I like a traditional noodle soup flavored with great stock, onions, carrots and celery, but feel free to change it up any way you like it.
Turkey Noodle Soup
- 1 tablespoon butter
- 1 large onion, diced
- 4 carrots, peeled and cut into 1/4-inch-thick rounds
- 1 celery rib, diced
- 6 cups turkey stock
- 2 cups diced turkey
- 1 teaspoon salt
- Fresh ground pepper
- Egg noodles, cooked according to package directions
Select Sauté and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion starts to soften about 1 to 2 minutes. Add the carrots and celery and sauté for about 5 minutes stirring occasionally.
Add turkey stock and turkey. Lock lid in place. Select High Pressure. Set timer for 5 minutes. When beepers sounds, wait 5 minutes and then use a quick pressure release to release pressure. When valve drops, carefully remove lid. Add salt and pepper to taste.
Serve soup spooned over prepared egg noodles.
You can also make the soup in a pot on the stove. After sautéing vegetables, bring to a boil, cover and simmer until vegetables are tender about 15 minutes.
TIP: I like to make up a big pot of soup and freeze it in individual servings in freezer zipper bags for lunches. Many soups freeze well, but soups with noodles, potatoes or rice freeze better if you freeze the noodles, potatoes or rice in a separate single serving bags and reheat them separately.