Use up Thanksgiving leftovers with this incredibly easy Instant Pot Turkey Noodle Soup! This cozy comfort food soup recipe is super easy to make in under 20 minutes. A delicious way to use up pantry ingredients you have on hand!
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Jump to:
- Why You'll Love This Instant Pot Turkey Soup
- Ingredients & Substitutions
- How to Make This Hearty Soup
- What to Serve with Instant Pot Turkey Soup
- How to Reheat and Store Instant Pot Turkey Noodle Soup
- Expert Tips for Making the Best Creamy Turkey Noodle Soup
- Other Helpful Recipe FAQs
- More Easy & Comforting Soup Recipes
- 20-Minute Instant Pot Turkey Noodle Soup
Soup season is officially here! If you're looking for leftover turkey recipes or you are in the mood for a fun twist on a traditional soup, definitely give this instant pot turkey noodle soup a try!
Other recipes like pressure cooker chili, chicken tortilla soup, this chicken pastina soup recipe, kale and sausage soup, or corn chowder are a few other delicious soups to try! And don't forget about these 25 chicken soups you are definitely going to love!
Why You'll Love This Instant Pot Turkey Soup
Here are the top 5 reasons to make this pressure cooker turkey soup:
- A great way to use up Thanksgiving leftovers, especially dark meat!
- A delicious and easy twist on traditional chicken noodle soup that is full of great flavor!
- Homemade instant pot turkey noodle soup is a cozy and comfy dish that your entire family will love on a cold day. This is a super kid-friendly recipe!
- Easy to freeze and store for freezer meals when you don't feel like cooking.
- Cooking pasta for soup in one pot means less clean-up!
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Broth: Use good quality chicken broth, bone broth, or chicken stock, or even make your own homemade turkey stock with leftover Thanksgiving turkey bones. I usually select low sodium stock when available.
- Leftover cooked turkey: This recipe is for cooked turkey, generally the leftover turkey meat when making a whole turkey.
- Leftover Vegetables: I usually have some fresh vegetables like carrots, celery, and green beans on hand after Thanksgiving dinner. You can also add in raw potatoes or sweet potatoes.
- Uncooked Egg Noodles: You can also use orzo, ditalini pasta, rice, or quinoa for a gluten-free version of this turkey noodle soup.
- Simple Seasonings: Salt and black pepper are great simple seasonings to add flavor to this soup. Poultry seasoning also works.
- Greek Yogurt: Greek yogurt adds flavor and tang to this soup and makes it creamy! Use sour cream as a substitute.
- Fresh Herbs: Fresh parsley, thyme, or rosemary make excellent additions to give this creamy turkey noodle soup even more fresh flavor.
How to Make This Hearty Soup
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
Turn on the Instant Pot saute feature and press start. Add in olive oil and heat. Add in onions and cook until translucent, about 5 minutes.
Step 2
Add chopped carrots, celery, and green beans along with 1 quart of broth. Stir gently then place the lid into the locked and sealed position. Cook on manual high pressure for 10 minutes. Release pressure, and cancel manual mode.
Step 3
Turn saute mode back on and add egg noodles. Let noodles saute for 7-8 minutes or until desired firmness.
Step 4
Stir in cooked turkey and stir. Allow to simmer until just heated through, 1-2 minutes. Stir in Greek yogurt, top with parsley and salt & pepper to taste if desired.
What to Serve with Instant Pot Turkey Soup
Leftover turkey soup is a meal in and of itself! Thanks to the leftover turkey meat, pasta or brown rice, veggies, and broth, this is a great recipe that is filling and delicious.
Serve with crusty bread and a side salad for an easy and delicious meal.
How to Reheat and Store Instant Pot Turkey Noodle Soup
- Freezer: Store in a quart-sized freezer-safe container for up to 3 months. Omit Greek yogurt if possible when freezing to avoid a grainy and separated texture.
- Refrigerate: Store leftover soup in an airtight container for up to 3 days in the refrigerator.
- Reheat: Reheat in the microwave or on the stovetop until heated through.
Expert Tips for Making the Best Creamy Turkey Noodle Soup
- If the meat is already cooked it is very important to add the meat last and only allow it to simmer until heated through. Since it is already cooked it will dry out quickly if left to simmer too long.
- Stir in some kale for some extra greens.
- Use enough chicken broth and add in more when storing. The noodles will soak up the broth when stored in the refrigerator and heated up the next day.
- If you are freezing turkey noodle soup, omit Greek yogurt and add it during reheating.
- To make a paleo or Whole30 soup, swap noodles for potatoes (similar to this potato sausage soup) and omit Greek yogurt.
Other Helpful Recipe FAQs
The pressure cooker is by far my favorite way to make soup. It's super easy and tastes like you have been slow-cooking it all day.
However, use the Instant Pot pot according to the manufacturer's directions and with the appliance only. To make soup on the stovetop, use a stock pot or cast iron pot.
If you find your turkey noodle soup lacks flavor, season it with additional salt and black pepper.
As a general rule, I will season a batch of soup with 1 teaspoon of salt and ¼ teaspoon of pepper and add more once tasted.
Depending on your model, you can use either the soup/broth function or manual high pressure.
Noodles are added at the end of the recipe to ensure the best texture. In this recipe, we use the saute function to allow the soup to boil the noodles and create the best tasting soup.
Yes. Adding more broth is essential when making turkey soup with egg noodles. The egg noodles will absorb the broth when stored in the refrigerator overnight.
You can make this delicious soup on the stove! The stove top instructions are available in the recipe card below.
Turkey should be no more than 3-4 days past the cooked date to make turkey carcass soup.
More Easy & Comforting Soup Recipes
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20-Minute Instant Pot Turkey Noodle Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped green beans
- 1 small onion diced
- 1 quart chicken broth use 2 quarts if you like more broth
- 16 oz egg noodles
- 2 cups leftover turkey
- 2 tablespoon parsley chopped
- salt and pepper to taste
- 1.5 cups plain Greek yogurt ¼ cup per bowl
Instructions
Instant Pot Instructions
- Turn on Instant Pot saute feature and press start. Add in olive oil and heat. Add in onions and cook until translucent, about 5 minutes.1 tablespoon olive oil, 1 small onion
- Add in chopped carrots, celery and green beans along with 1 quart of broth. Stir gently then place lid into locked and sealed position. Cook on manual high pressure for 10 minutes. Release pressure, cancel manual mode.1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped green beans, 1 quart chicken broth
- Turn saute mode back on and add egg noodles. Let noodles saute for 7-8 minute or until desired firmness.16 oz egg noodles
- Stir in cooked turkey and stir. Allow to simmer until just heated through, 1-2 minutes. Stir in Greek yogurt, top with parsley and salt & pepper to taste if desired.2 cups leftover turkey, 2 tablespoon parsley, 1.5 cups plain Greek yogurt, salt and pepper
Stove Top Instructions
- Heat olive oil over medium heat and then add in carrots and celery. Saute until softening and slightly translucent, about 5 minutes.
- Add broth and allow soup to come to a boil then reduce heat and simmer on medium low for about 15 minutes.
- Add in noodles and cook for 10 minutes or until the noodles are al dente. Stir in chopped turkey and heat until warmed through.
- Stir in Greek yogurt and then top with chopped parsley and season with salt and pepper if desired. Serve hot.
Notes
- If the meat is already cooked it is very important to add the meat last and only allow it to simmer until heated through. Since it is already cooked it will dry out quickly if left to simmer too long.
- Freezer: Store in quart-sized freezer-safe soup containers for up to 3 months.
- Leftovers: Add in up to 1 additional quart of chicken broth when storing leftovers as the noodles tend to suck up much of the broth. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat: Reheat in the microwave or on the stovetop until heated through.
- Paleo: Swap noodles for potatoes and omit Greek yogurt for a paleo version that is dairy-free.
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