Another great recipe for using up that left over turkey. This scrumptious soup can be made with chicken as well. I love the idea that my pressure cooker can make me a fine tasting soup in a matter of minutes. And all the better, I’m not wasting food and money by using my leftovers up. Total WIN!
I wrote the following recipe for the pressure cooker even though I made this dish on the stove top because, well. I miss my daggone pressure cooker. Since I’m away from my home right now and visiting friends, I figured I’d keep my memory fresh on using the Instant Pot.
On the stove top, it’s just a matter of boiling the veggies in the broth and adding the meat and half and half at the end to warm through. Either way, the soup is perfect for a cold day like today.
This dish is sure to delight and refresh you for dinner or even a nice lunch. It’s perfect for a warm up from the cold.
I do hope you’ll enjoy and let me know about it. Make it a fantastic day and as always, keep it delicious!
Till next time ~ much love, Connie
- 2 tbsp butter
- 3 celery stalks, diced
- 1 medium onion, diced
- 3 carrots, diced
- 6-8 cups turkey stock (can use canned chicken broth)
- salt and pepper to taste
- 1 1/2 cups egg noodles
- 1 1/2 cups cooked turkey, diced
- 1 cup half and half (milk will work too)
- Place butter in pot and use saute function to heat to melting.
- Add the celery, onion and turkey stock.
- Season with salt and pepper to taste.
- Place lid on unit and press the manual button.
- Adjust the time for 3 minutes.
- Allow the pressure cooker to cook and when the timer has reached zero, wait 10 minutes before carefully releasing the steam.
- Remove the lid and press the saute button.
- Add the noodles and turkey to the pot.
- Allow the mixture to boil until the noodles are done. (3 to 5 minutes)
- Turn the unit off and add the half and half.
- Stir and serve hot.
Recipe by: Connie Murray @Happybellyfoodie.com