There is nothing better than a hot bowl of soup to warm the soul! Our Leftover Turkey Noodle Soup is a perfect alternative when you are giving up on those leftovers and don’t know what to do with all of the turkey in the fridge. With just a few simple ingredients, an instant pot, and 20 minutes, you will be ready to eat in no time, without wasting any leftovers 😉

There is no telling from year to year whether we will have a big crowd for the holidays or just the four of us. I typically buy my turkey right after Thanksgiving because they are on sale and then freeze it until Christmas. I usually have an 18-22 pounder. So when it’s a small gathering in November or December, I end up with a ton of leftover turkey. I hate throwing it out after how hard I worked on it so we created this delicious and simple recipe to fix that problem! It’s simple, quick, and changes the flavors just enough that I don’t fill like I’m still living in the land of leftovers!

Can you freeze Leftover Turkey Noodle Soup?

Yes! You can freeze this soup in an airtight container for up to 6 months. It is very important NOT to freeze the noodles with the soup as they may become overcooked and mushy. When ready to serve, reheat soup and cook noodles according to package. Add to soup when serving.

Can I replace chicken broth with turkey broth?

Absolutely- We use chicken broth for this recipe because it is very easy to find and it will not change the flavor profile, but feel free to use turkey broth if it is available to you.

Can I use frozen leftover turkey for this soup?

Definitely! If you have already frozen leftovers, just defrost you turkey and you are ready to use it in this delicious recipe! This is a great recipe to use frozen turkey in year round!

Ingredients:

• 1 1/2 TBS EVOO
• 2 Cloves of Garlic, minced
• 2 Cups of diced turkey, cooked
• 1 tsp poultry seasoning
• 1 Cup diced carrots
• 1/2 Cup diced celery
• 1 Cup diced onion
• 1.5 Cups pasta
• 2 Cups chicken Broth
• 1.5 Cups of water

How to make our Leftover Turkey Noodle Soup:

First, press the “saute” function on the Instant Pot.

Then, add about 1.5 tablespoons of olive to the Instant Pot. Once the pot is hot, add your onions, carrots, celery and garlic.

Stir occasionally and saute for 3-5 minutes, until onions are a slightly translucent. Add diced turkey, poultry seasoning and Trader Joes 21 Seasoning Salute to the pot. Stir to fully combine.

Next, add remaining ingredients. Add your chicken broth first. Then, top with water. You will want to make sure the liquid covers the pasta, but just barely. Usually I add 1-1.5 cups of water to get the desired effect.

Put top on and put valve on “Seal”. Press manual (on high pressure) and cook for 7 minutes.

When cooking has completed, allow the steam to naturally release for 5 minutes. Once that time has elapsed, quick release the remaining pressure by turning the valve to ‘vent’. Be sure you are carefully with the step because a lot of steam will be releasing.

Open lid slowly. Stir and serve! Enjoy!

One of my favorite things about cooking is coming up with ways to multipurpose ingredients I have on had. I love coming up with new ways to use common ingredients that transforms their tastes or even just puts a little twist on it. I’m all about making something fresh and simple, but also able to get it in my kids mouth and make it in a small amount of time. This recipe checks all the boxes!

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