Today I’d like to introduce my Friend Barbara from Barbara Bakes as she shares her Turkey Noodle Soup recipe.
For the best tasting soup, you’ll want to make your own turkey stock. Making stock isn’t difficult, and making it in the pressure cooker is even easier. (Visit Pressure Cooking Today for my Pressure Cooker Turkey Stock recipe)
If you didn’t save your Thanksgiving turkey carcass you can use canned turkey or chicken broth instead.
I like a traditional noodle soup flavored with great stock, onions, carrots and celery, but feel free to change it up any way you like it.
- 1 tablespoon butter
- 1 large onion diced
- 4 carrots peeled and cut into 1/4--thick rounds
- 1 celery rib diced
- 6 cups turkey stock
- 2 cups diced turkey
- 1 teaspoon salt
- Fresh ground pepper
- Egg noodles cooked according to package directions
Select Sauté and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion starts to soften about 1 to 2 minutes. Add the carrots and celery and sauté for about 5 minutes stirring occasionally.
Add turkey stock and turkey. Lock lid in place. Select High Pressure. Set timer for 5 minutes. When beepers sounds, wait 5 minutes and then use a quick pressure release to release pressure. When valve drops, carefully remove lid. Add salt and pepper to taste.
Serve soup spooned over prepared egg noodles.
You can also make the soup in a pot on the stove. After sautéing vegetables, bring to a boil, cover and simmer until vegetables are tender about 15 minutes.
TIP: I like to make up a big pot of soup and freeze it in individual servings in freezer zipper bags for lunches. Many soups freeze well, but soups with noodles, potatoes or rice freeze better if you freeze the noodles, potatoes or rice in a separate single serving bags and reheat them separately.
I could certainly use a bowl of that delicious soup right now, I know it would make me feel so much better! Now before you forget head on over to Pressure Cooking Today and say hi to Barbara, just don’t forget to tell her Chef Dennis sent you. Now it’s back to bed for me, have a wonderful weekend!