What do you serve with turkey soup?

Serve with fresh bread, buns, biscuits, garlic bread or a leftover turkey sandwich. Or with a side salad! Serving this Roasted Pumpkin and Beetroot Salad or this Winter Holiday Salad alongside the soup would turn it into a wonderful fall or festive dinner.

What herbs are good in turkey soup?

For herbs, I like to use a combo of fresh sage, thyme and rosemary in the soup since I usually have these leftover from making the turkey dinner. Then I like to finish it off with some fresh parsley to add some color and freshness. However, you can use any fresh or dried herbs that you enjoy or have leftover!

What vegetables are good in turkey soup?

I like to keep it as simple as possible and use onions, celery and carrots which I always seem to have extra of from Thanksgiving prep. But you can also add in any additional veggies you like: corn, mushrooms, squash, sweet potato, parsnip, frozen mixed veggies, etc.

How do you add flavor to turkey soup?

A good turkey stock and the sautéed veggies add a delicious base. Herbs and other aromatics like garlic or ginger add another layer of flavor. To season it, I like to add some of this homemade bouillon powder along with some salt and pepper to taste.

I still have more leftover turkey. What else can I make?

Make a turkey sandwich, add it to a nourish bowl , or substitute it in any recipe that calls for cooked chicken like this Chicken Macaroni Salad or these Cheesy Chicken Enchiladas . Or check out these Leftover Turkey Recipes for tons more delicious ideas!

Instant Pot Turkey Soup (Easy leftover turkey soup)

Description

This easy Instant Pot Turkey Soup is a delicious way to put those Thanksgiving or holiday leftovers to work. Recipe also includes stovetop instructions!

Ingredients

Scale

2 tablespoons olive oil
1 small onion, finely chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
8 cups (2 liters) turkey stock (bone broth), homemade or store bought
2–3 cups shredded or diced leftover cooked turkey
A few fresh sprigs of rosemary, thyme and sage, tied into a bundle with some cooking twine
1 – 2 tablespoons bouillon powder, or to taste
Salt and freshly ground pepper, to taste
1 handful parsley, roughly chopped
Optional: fine egg noodles

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Instructions

Sauté veggies: Heat the olive oil in the Instant Pot on the “Sauté” setting. Add the chopped onions, carrots and celery. Cook, stirring occasionally, until the onions are softened (about 5 minutes). Add the garlic and sauté for another minute while stirring. Turn off the Sauté function.
Add stock, turkey and herbs: Pour in the turkey stock (turkey bone broth) and scrape up any browned bits at the bottom with a wooden spoon. Add in the shredded or diced turkey and the herb bundle.
Pressure cook: Secure the lid and turn the valve to the “Sealing” position. Set to pressure cook for 2 minutes (high pressure) followed by a 10 minute natural release. Once the 10 minutes are up, carefully release the remaining pressure by turning the valve to the “Venting” position. Once the pin drops, open the lid.
Season + Serve: Remove the herb bundle and season with bouillon powder (I use this homemade bouillon powder), salt and freshly ground pepper. The amount of seasoning needed will depend on personal taste and if your turkey stock was already seasoned or not. Stir through parsley right before serving.

For Turkey Noodle Soup:

Throw in some uncooked fine egg noodles (or soup noodle of choice) once done pressure cooking. Boil on the “Sauté” setting until they are soft or cook noodles separately and add in when serving (my preference). I recommend keeping the noodles separate if storing as they tend to absorb a lot of broth and get mushy if freezing.

Notes

Storage: Store soup in the fridge for up to 5 days or freeze for up to 3 months. Mason jars and Souper Cubes are both great storage options. If freezing in mason jars, make sure to follow these tips on how to freeze food in mason jars without breaking them.
Stovetop Instructions: This turkey soup is super easy to make on the stovetop as well. Heat the olive oil in a Dutch Oven or large pot over medium-high heat. Add the onions, carrots and celery and sauté until the onions are softened. Add the garlic and sauté for another minute while stirring. Pour in the turkey broth and hang in the herb bundle. Bring to a simmer and cook for 10 minutes. Add in the turkey and egg noodles (if you like) and continue cooking until the noodles are soft. Remove the herb bundle, season to taste and stir through chopped parsley right before serving.
Homemade Turkey Bone Broth: For the best tasting soup, use a homemade turkey stock like this turkey bone broth recipe made from the leftover carcass. I like to make it after my turkey dinner (or the day after) and then make this soup the following day.
New To The Instant Pot? Check out these 10 Instant Pot Tips For Beginners.