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Turkey noodle soup in a white bowl, on a blue napkin.
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4.84 from 6 votes

Turkey Soup (Instant Pot or Stovetop)

Put that leftover turkey to good use in this comforting, healthy Instant Pot Turkey Soup. Filled with fresh herbs and flavor!
Prep Time15 mins
Cook Time8 mins
Pressure Cooker Wait Time25 mins
Total Time50 mins
Course: Soups
Cuisine: American
Keyword: Instant Pot Soup, Leftovers Recipe, Pressure Cooker
Servings: 6 Servings
Calories: 254.5kcal

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.

Video

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1.33cups | Calories: 254.5kcal | Carbohydrates: 14.9g | Protein: 30.9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 89.7mg | Sodium: 1272.9mg | Fiber: 1.8g | Sugar: 2.3g