This Turkey Noodle Soup is hearty and comforting, packed with vegetables and pasta, and it's perfect for using up leftover Thanksgiving turkey! Make it on the stovetop, slow cooker or Instant Pot!
6cupsturkey stock(see post for how to make from scratch)
2cupsuncooked pasta
2cupscookedchopped turkey
Instructions
Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat.
Add carrots, celery, and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
Add salt, parsley, garlic, thyme, rosemary, and black pepper and cook for 1 minute.
Add turkey stock and bring to a low boil on medium-high heat.
Stir in pasta and turkey. Cover and let cook for 8-10 minutes, just until al dente (cook time will depend on the type and shape of pasta used).
Taste and adjust seasonings as desired. Serve.
Notes
No leftover turkey? Start with a boneless turkey breast or uncooked chicken breasts:
Add one boneless turkey breast (or 2 chicken breasts) to the broth and cook.
Remove when the soup is cooked, shred, and stir back in.
Turkey Noodle Soup in the Instant Pot
Add all ingredients to the Instant Pot and stir.
Put the lid on, select pressure cook or manual, high, and set the cook time for 3 minutes.
It will take about 15 minutes to come under pressure and begin counting down.
Once the cooking time is over, let the pressure release naturally for 7-10 minutes, then gradually open the valve to release the remaining pressure, and serve.
Slow Cooker Turkey Noodle Soup
Place turkey stock, turkey, onion, carrots, celery, salt, parsley, garlic, thyme, rosemary, and pepper in a 4-6 quart slow cooker.
Cook on low for 6 hours or on high for 3 hours, or until carrots are tender.
Turn the slow cooker to high and stir in the pasta.
Cover and let cook on high for 10-20 minutes, just until al dente (this cooking time will depend on the type and shape of pasta used), and serve.
StorageStore: Store turkey noodle soup in an airtight container in the refrigerator for up to 4 days. Allow it to cool to room temperature before putting it in the fridge.Freeze: One of my favorite things about soup is how well it freezes for later use. Once the soup has fully cooled, store it in a freezer-safe container and freeze it for up to 3 months.