Turkey Noodle Soup

Turn leftover turkey from Holidays into Turkey Noodle Soup. Its broth is so healing and delicious, you would want to make it year round. Or make this turkey soup with chicken.

Author: Olena of ifoodreal.com

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 servings 1x

Category: Soup

Method: Stove, Instant Pot or Slow Cooker

Cuisine: Ukrainian

INGREDIENTS 

3 cups leftover turkey meat + carcass and/or bones

Cold water

3 bay leaves

5 peppercorns, whole

1 small whole onion, just peeled

3 large garlic cloves

4 large carrots (2 whole and 2 diced)

2 large celery stalks

2 cups potatoes, diced

2 cups dry pasta, whole grain

Salt, to taste

Ground black pepper, to taste

3 tbsp fresh dill, parsley or green onion, finely chopped

STEPS

1. In a large pot or stockpot, add turkey carcass, turkey meat, whole onion, garlic, whole carrots, celery, bay leaves, peppercorns and enough cold water to cover everything.
2. Bring all ingredients to a boil and simmer on low for up to 24 hours. If you are not feeling comfortable going to bed with the stove on, start in the morning and finish at night.
3. You would want to skim the foam first 2 hours occasionally. And while simmering, keep the lid a bit open.
4. Then discard the bones and vegetables, reserve the meat and start your soup. You can strain broth if you want. I don’t.
5. Add potatoes and carrots, stir and reduce heat to medium. Cook with half lid open for 5 minutes.
6. Add pasta, stir and cook for another 5 minutes. I would stir a few more times to prevent pasta from sticking.
7. Add salt and pepper to taste, herbs and stir. Adjust any seasonings more if you wish.
8. Serve hot with a slice of toasted bread.
9. To 6 or 8 quart Instant Pot, add turkey carcass, bones, dark meat, whole onion, garlic, whole carrots, celery, bay leaves, peppercorns and enough cold water to make pot 2/3 full (older models) or up to PC Max line (newer models).
10. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 2 hours.
11. After let pot stand for 30 minutes and then release pressure using Quick Release or let it come down on its own.
12. Discard veggies, bay leaves and bones.
13. Add pasta, stir, close the lid, turn on Keep Warm and let pasta “cook” for 15 minutes.
14. Open, add herbs, salt and pepper to taste.
15. In a large slow cooker, add turkey carcass, bones, dark meat, whole onion, garlic, whole carrots, celery, bay leaves, peppercorns and enough cold water to cover.
16. Cover and cook on Low for 8 hours or on High for 4 hours for a broth, and 24 hours on Low for bone broth.
17. Discard veggies, bay leaves and bones.
18. Add pasta, cover and cook for another 10 minutes or until pasta is ready.
19. Open, add herbs, salt and pepper to taste.

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