Turkey Noodle Soup from the pressure cooker. This is why I hoard the bones from turkeys on Thanksgiving.
- Bones from a turkey, with some meat still clinging, broken up enough to fit below the max fill line on the pressure cooker
- 1 large onion, halved
- 1 large carrot, peeled and broken into 2 or 3 pieces
- 1 stalk celery, broken into 2 or 3 pieces
- 2 bay leaves
- 1 teaspoon salt
- 3 quarts water (or enough to cover the turkey bones)
- 1 tablespoon butter
- 1 shallot, minced or 1 medium onion, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt
- 2 quarts of reserved turkey stock
- 1 1/2 cups egg noodles (medium width are my favorite for soup)
- 2 cups shredded cooked turkey
- 2 cups frozen mixed vegetables (or 2 cups worth of diced fresh carrots, celery, and/or green beans)
- Salt and pepper to taste (homemade stock will probably need 2 more teaspoons of kosher salt)
- Make Turkey Broth: Put the turkey carcass, onion, carrot, celery, bay leaves, salt, and water in the pressure cooker. Lock the lid and bring the cooker up to high pressure over high heat. Lower the heat to maintain pressure, and cook on high pressure for 50 minutes (60 minutes in an electric pressure cooker). Let the pressure come down naturally – this will take 20 minutes or more; if you’re in a hurry, let the pressure come down naturally for 15 minutes, then quick release the rest of the pressure. Open the pressure cooker lid away from you to avoid the scalding steam. Using a slotted spoon, scoop as much of the solids out of the pressure cooker as you can, then pour the broth through a fine mesh strainer into a 4 quart or larger pot. Discard the solids and contents of the mesh strainer. Reserve 2 quarts of the turkey stock for the soup, and freeze the for later.
- Saute the aromatics: Melt the butter in a large pot over medium-high heat. (If you want to use the pressure cooker pot, rinse it out, and then wipe it with a paper towel to clean it.) Add the shallot and thyme leaves, sprinkle with 1/2 teaspoon of salt, then saute until the shallot starts to brown around the edges, about 5 minutes.
- Cook the soup: Add the turkey stock to the pot, turn the heat to high, and bring the stock to a boil. Add the noodles, shredded turkey, and mixed vegetables. When the pot returns to a boil, turn the heat down to medium and simmer for ten minutes (or for the time stated on the noodle package), until the noodles are tender. Add salt and pepper to taste, and don’t be shy. Homemade stock is bland without salt; I usually add 2 teaspoons of kosher salt.
- Category: Pressure Cooker
- Cuisine: American