This is the perfect way to use up that turkey carcass. It’s warm and comforting and healthy. Exactly what you need to combat the excesses of the holiday!
PrintPressure Cooker Turkey Soup w Homemade Noodles
Ingredients
Scale
- 1 turkey carcass
- 1 large onion, sliced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 C semolina flour
- 1/4 t salt, plus a sprinkle or 2 more
- 1/2 t olive oil
- 1 egg
- 1/4 C chopped parsley
- salt and pepper to taste
Instructions
- Break up the carcass so it will fit in your pressure cooker
- Add onion, carrots and celery to pressure cooker
- Add water to cover
- Cover and bring up to high pressure for 30 minutes
- Let pressure come down naturally
- After broth cools a bit, remove the vegetables and bones
- Dice the meat and add to a large pot with the strained broth and some of the vegetables, adding additional chicken broth to cover, if necessary
- Bring the soup to a simmer, add chopped parsley
- At this point, you can add a handful of noodles, or for a just a little additional investment of time, make your own
- Put the flour and salt in a large bowl and make a well in the middle
- Add the egg and olive oil in the middle of the well and mix thoroughly
- Turn out on a semolina covered board and knead until smooth, about 10 minutes
- Leave the dough on the work surface and cover with a bowl or a towel, let sit 20 minutes
- Roll the dough out like a pie crust
- Cut with a pizza cutter or knife into thin strips
- Carefully add the noodles to the soup and cook until al dente – it only takes a few minutes, so keep checking
Turkey bone soup, my Dad’s favorite part of Thanksgiving and his masterpiece. Makes me realize how much I miss him.
I was thinking a warm slice of sour dough bread would be good with this!!! Looks very tasty!
Great idea RMW. And love those homemade noodles.
Sounds like a super way to use the last of the turkey!
I knew there was a reason I should get a pressure cooker. I cook down the carcass but rather than noodles I throw in a handful of “real” wild rice from the lakes of MN and then decide when the rice has puffed if I should have it that way, or add a roux and condensed milk to make a creamy soup.
Since moving to FL I order wild rice a couple time a year.
You always have the most delectable recipes and great photos ~ thanks, carol, xxx
Homemade noodles too, I’m so impressed. I’ll need to step it up.