Instant Pot Turkey Noodle Soup Recipe

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This Instant Pot turkey noodle soup is a fantastic recipe to transform leftover turkey into a bright and fresh soup loaded with herbs and egg noodles!  This soup is loaded with fresh vegetables, noodles, and leftover turkey.  A great clean out the fridge recipe to enjoy for a quick lunch or dinner.

I love repurposing my leftovers into something even better – and this pressure cooker turkey noodle soup recipe hits the mark every time. I love servings this soup up with an antipasto chopped salad and crusty garlic bread for a complete meal.

I’ll admit it, I absolutely love having leftovers. So much so, that I’ll purposefully cook a little extra sometime so I have ready-made food in the fridge. If you have cooked turkey or egg noodles, this leftover turkey noodle soup recipe is the perfect combination for those ingredients.

This soup is loaded with tasty onions, carrots, parsley, celery, garlic, and of course a little fresh lemon for loads of flavor.  This is a fantastic comfort food recipe to make with Thanksgiving Leftovers!

This Instant Pot Turkey Noodle Soup Recipe Is:

• Bright
• Fresh
• Simple
• Earthy
• Comforting
• Loaded with Flavor
• Gluten free and Dairy Free
• A great way to transform leftover turkey or rice!

Recipes for Leftover Turkey for a No-Waste Dinner!

I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This leftover turkey soup with egg noodles is the perfect recipe to repurpose something you may be tempted to throw out.

Instead of tossing cooked turkey in the compost or garbage, you can repurpose it into a delicious and flavorful soup.  I’m all about saving anything I can from my kitchen, and this soup is a great way to avoid letting leftovers go to waste!

Ingredients You’ll Need

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Egg Noodles – give this soup a classic feel. I love using broad egg noodles in my recipes, and these gluten free noodles are so good you won’t believe there’s no wheat!
• Cooked Turkey: You can use leftover turkey from Thanksgiving or a holiday, or use cooked ground turkey, or just ground turkey.
• Olive Oil
• Garlic
• Onion
• Carrots
• Celery
• Low Sodium Vegetable Stock or Bouillon: I love low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
• Bay Leaves: I always add bay leaves to every bean soup I make, for great flavor!
• Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Salt & Pepper
• Fresh Parsley

How To Make This Recipe

1. To the Instant Pot, select sauté mode and heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 6 minutes until translucent. Pop in the carrots and onion and cook for 3 minutes more.
2. Add the cooked turkey, vegetable stock, bay leaves, herbs de Provence, salt, and pepper. Close and seal the lid, and set to Pressure Cook/Manual Mode for 15 minutes. Carefully quick release the pressure.
3. Set the pot to ‘Sauté’ mode. Add the egg noodles to the pot, stir well, place the cover back on for 10 minutes.
4. Remove lid, stir, test the egg noodles as they should be fully cooked.
5. Remove bay leaves from soup pot, and stir in the fresh parsley. Enjoy hot!

More Modern Soups You’ll Love

• Instant Pot Chicken and Rice Soup Recipe
• Tortilla Soup with Rotisserie Chicken
• Low Sodium Bone Broth Recipe
• Spaghetti Squash Soup
• Fasolatha, Greek White Bean Soup Recipe

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Instant Pot Turkey Noodle Soup

By: Kelly Jensen

This Instant Pot turkey noodle soup is a fantastic recipe to transform leftover turkey into a bright and fresh soup loaded with herbs and egg noodles!  This soup is loaded with fresh vegetables, noodles, and leftover turkey.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Lunch, Soup

Cuisine American

Servings 6 servings

Calories 471 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 sweet onion sliced
• 3 cloves garlic minced
• 2 carrots diced
• 2 stalks celery chopped
• 2 cups cooked turkey diced
• 12 cups Chicken Stock
• 3 bay leaves
• 1 tablespoon herbs de provence
• 1/2 teaspoon Himalayan sea salt
• 1 teaspoon Tellicherry Black Pepper
• 8 ounces egg noodles
• 1/2 cup fresh parsley chopped

Instructions

 

• To the Instant Pot, select sauté mode and heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 6 minutes until translucent. Pop in the carrots and onion and cook for 3 minutes more.
• Add the cooked turkey, vegetable stock, bay leaves, herbs de Provence, salt, and pepper. Close and seal the lid, and set to Pressure Cook/Manual Mode for 15 minutes. Carefully quick release the pressure.
• Set the pot to ‘Sauté’ mode. Add the egg noodles to the pot, stir well, place the cover back on for 10 minutes.
• Remove lid, stir, test the egg noodles as they should be fully cooked.
• Remove bay leaves from soup pot, and stir in the fresh parsley. Enjoy hot!

Nutrition

Calories: 471kcalCarbohydrates: 51gProtein: 35gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 89mgSodium: 1074mgPotassium: 961mgFiber: 3gSugar: 12gVitamin A: 3907IUVitamin C: 12mgCalcium: 80mgIron: 4mg

Did you make this recipe?Let us know how it was!

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