Instant Pot Turkey Noodle Soup
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.
Equipment
- Instant Pot
Ingredients
- 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!