A comforting Turkey and Noodles soup made in the Crock-Pot® Express Pressure Cooker, perfect for holiday gatherings. This delicious dish requires minimal effort and is packed with flavor from turkey, fresh vegetables, and herbs.
1: Rinse the Turkey with cold water and pat dry.
2: Set the Crock-Pot® 6-Quart Express Crock Pressure Cooker to sauté and add olive oil.
3: Once heated, add garlic, onion, celery, and carrots. Sauté for 4 to 5 minutes until onion is translucent.
4: Add the Turkey, breast up in the center, then add noodles on top of the veggies.
5: Pour in 5 cups of broth and 3/4 cups of water, filling to the max fill indicator in the cooker.
6: Place the lid on and secure it. Press the manual button and set to 8 minutes using the +/- buttons.
7: Allow pressure to release when cooking is done. Carefully open the lid and remove the turkey.
8: Shred the turkey and remove bones using a fork, adding the shredded meat back into the pot.
9: Use a wooden or plastic ladle to combine ingredients well, ensuring to mix from the bottom.
10: Garnish with fresh thyme or parsley and serve immediately.
