Put that leftover turkey to good use in this comforting, healthy Turkey Noodle Soup (Instant Pot or stovetop). Filled with fresh herbs. 255 calories and 5 Weight Watchers SP
As much as I love a decadent Thanksgiving or Christmas feast, I willingly admit that I look forward to leftovers (hello, turkey noodle soup!) even more. Turkey (or chicken) corn chowder, scrumptious turkey Brie sandwiches and snack-worthy baked mashed potato bites make for effortless meals in the days following the holiday.
This turkey noodle soup (Instant Pot and stovetop instructions included) is full of all of the flavors of Thanksgiving – think sage and thyme – and comes together with VERY little effort.
What you need for this homemade Turkey Noodle Soup (Instant Pot or Stovetop)
These are the main components need for this recipe (affiliate links included)…
- Turkey: This recipe is ideal for using up leftover Thanksgiving turkey, but also works well with leftover or rotisserie chicken. I use a 50/50 mixture of light and dark meat.
- Noodles: Classic egg noodles are the traditional noodles for this type of soup, but feel free to swap out with other types of pasta. Fusilli (corkscrews), farfalle (bowties) and even elbow macaroni are all good options. Cook until the pasta is al dente.
- Broth: Homemade turkey broth is by far the preference for this recipe. There’s just something about the flavor of homemade turkey stock that just can’t be replicated by store-bought chicken broth. That being said, this soup is still VERY good with chicken broth.
- Vegetables: Start off this soup with a standard mirepoix (onions, carrots and celery) for great flavor.
- Herbs: I used a combination of fresh sage, thyme and rosemary because that’s typically what’s leftover in my fridge the day after Thanksgiving or Christmas. Dried thyme and rosemary would well if you don’t have fresh, but I highly recommend sticking with fresh sage. I’ve found it has significantly more flavor than store-bought dried sage.
Can turkey soup be frozen?
Yes! Completely cool the soup, then transfer it to freezer safe plastic or glass containers, or resealable freezer bags.
When frozen and defrosted, the noodles tend to break down a bit, but are still perfectly edible and tasty. If you are making the soup specifically to freeze, leave out the noodles. Once the soup is defrosted, cook a batch of noodles, then add to the reheated soup.
How long can turkey noodle soup be frozen?
The soup can be frozen from 4 to 6 months, provided that it is frozen properly in freezer-safe bags or containers.
How do you make gluten free turkey noodle soup?
There are a few ways to make turkey or chicken noodle soup gluten free. There are plenty of gluten free pasta options available these days. Look for them in health food stores or online, such as these gluten free egg noodles (affiliate link).
The second option is to leave out the noodles completely and substitute them with zucchini noodles. This works for a low carb or keto option, too.
Another way to make this gluten free is by substituting the noodles with rice. For extra fiber, opt for brown rice and follow the directions for my Instant Pot Chicken & Rice Soup.
Other Instant Pot soup recipes:
Instant Pot Chicken & Rice Soup {Cookin’ Canuck}
Instant Pot Taco Soup with Potatoes {Cookin’ Canuck}
Instant Pot Broccoli Cheddar Soup {365 Days of Slow + Pressure Cooking}
Instant Pot Bean Soup {The Seasoned Mom}
Turkey Noodle Soup (Instant Pot or Stovetop)
Ingredients
- 2 teaspoons olive oil
- 1/2 yellow onion chopped
- 2 large carrots cut into half-circles
- 2 large celery stalks chopped
- 3 garlic cloves minced
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 7 cups turkey or chicken broth
- 2 cups uncooked egg noodles
- 1 pound chopped cooked turkey (or chicken) mix of light & dark meat (4 cups)
- 3 tablespoons minced flat-leaf parsley
Instructions
Instant Pot Instructions:
- Set the Instant Pot to Saute mode. Add the olive oil. Stir in the onions and cook until starting to soften, 3 to 4 minutes.
- Add the carrots and celery, and cook until the vegetables are starting to soften, 2 to 3 minutes.
- Stir in the garlic, sage, rosemary, thyme, salt and pepper. Cook for 1 minute.
- Add the turkey or chicken broth. Set the Instant Pot to High pressure on Manual mode. Reduce the time to 5 minutes. It will take about 15 minutes to come to pressure.
- Once the time expires, let the pressure release naturally for 10 minutes. Release the pressure manually.
- Press the Saute button. Once the broth is boiling, add the egg noodles and chopped turkey. Cook until the noodles are tender, about 6 minutes.
- Turn off the Instant Pot and stir in the parsley. Serve.
Stovetop Instructions:
- Heat the olive oil in a large nonstick saucepan. Add the onion and cook until starting to soften, 3 to 4 minutes.
- Add the carrots and celery, and cook until the vegetables are starting to soften, 2 to 3 minutes.
- Stir in the garlic, sage, rosemary, thyme, salt and pepper. Cook for 1 minute.
- Add the turkey or chicken broth. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes.
- Turn up the heat so that the soup is boiling gently. Stir in the egg noodles and chopped turkey. Cook until the noodles are tender, 6 to 7 minutes.
- Remove from the heat and stir in the parsley. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Rachel McCormick says
I made this with leftover chicken and it was delicious! I used the Instant Pot instructions. I’m hoping to have enough turkey left over from Thanksgiving to make it again.