Turkey and Noodle Soup

Let’s make meals and memories with those you love this Holiday season, even if things do look a little different this year. Crockpot™ has always created a sense of comfort and despite not having normal gatherings Crockpot™ is here to help! #sponsored 

I used my new Crockpot™ Express 6-Quart Easy Release Multi-Cooker to make this comforting and delicious Turkey and Noodle soup. 

This Crockpot™ is an all-in-one appliance. Whether you’re prepping your meal in the morning to let it cook all day, or you need an instant, healthy, home-cooked dish in under an hour—this one-pot pressure cooker does it all!

Turkey and Noodle Soup

Equipment

Crockpot™ Express 6-Quart Easy Release Multi-Cooker

Ingredients

  • 4 lbs frozen or thawed Turkey (can use chicken) 
  • 1 large yellow onion , roughly diced
  • 2 cloves minced garlic
  • 4 large carrots (about 1 1/2 cups) , chopped
  • 6 sticks (about 2 1/2 cups) celery ribs included, chopped
  • 3-4 cups water
  • 4-5 cups broth *
  • 2 tablespoon olive oil
  • 10 ounces wide egg noodles
  • Salt and Ground black pepper
  • 1 tbsp onion salt
  • Italian seasoning parsley
  • 2 tbsp fresh thyme
  • 1 tsp dried oregano 

 

Instructions

Start by rinsing your Turkey with cold water and pat dry. 

If using a thawed Turkey or chicken: 

Step 1: set Crockpot™ Express 6-Quart Easy Release Multi-Cooker to sauté. Add olive oil. When your cooker is heated add the garlic, onion, celery, and carrots. Sauté 4/5 mins or until onion is translucent.

 

 

 

 

Step 2: Add the Turkey, placing it breast up in the center.

 

Step 3: Add in the noddles. Allowing them to fall around the turkey on top of the veggies. 

 

Step 4: Pour in 5 cups broth and 3/4 cups water. You will add water to max fill indicator in your Crockpot™ Express 6-Quart Easy Release Multi-Cooker.  Place lid on and secure. Press the manuel button and use the +/- buttons to set the cook time (cook at high pressure) to 8 mins. When the cook time ends.  Allow the pressure to release.  

 

Step 5: Make Chicken Soup: Carefully open the lid, and remove turkey. Use a fork to shred the chicken, removing the bones as you go. (The meat will literally fall off the bone.) Add shredded turkey to Crockpot™  and using a wooded or plastic ladle combine well. Make sure to get to the bottom to catch the veggies.

Step 6: Serve and Enjoy. Garnish with fresh thyme or parsley. Serve immediately.

Pour in the Turkey broth you set aside if you are using frozen. 

If using a frozen Turkey or chicken: Place the frozen in the Express Cooker on the rack in inner pot. Coat Turkey with olive oil and season all sides with salt, pepper, and seasonings of choice. Pour in one cup of water. Place lid on and secure. Press the poultry button and use the +/- buttons to set the cook time (cook at high pressure) to 30 mins. When the cook time ends.  Allow the pressure to release.  Remove rack, set Turkey aside and pour broth into a bowl (you will use this). Start at step one now. 

Notes:

I used 2 1/2 cups Turkey broth from precooking and 2 1/2 cups additional chicken broth.

 

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