Let's ditch the chicken tonight, why not make it ground turkey noodle soup! Herbes de provence seasoned in with ground turkey simmered in a savory chicken broth with soft egg noodles and tender cooked veggies. Healthy and hearty soup on a chilly evening to warm up to. This soup is perfect for a weeknight dinner for the whole family all in one pot. Easy cleanup and tons of leftover soup for another time. Wholesome home cooked meal to come home to for a busy week.
When you need a fast and easy weeknight meal that's healthy, wholesome, and delicious. A flavorful spin on chicken noodle soup, but with ground turkey crumbles.
Using saute setting on pressure cooker, heat pot using medium setting. Add 1 Tbs of EVOO. When oil is hot, add ground turkey. Using wooden spoon, breakup into crumbles. Season ground turkey with Herbes de Provence and 1/2 Tbs salt. Continue to cook until browned, stirring occasionally.
When ground turkey almost cooked through and starting to brown, add the onions, celery, and carrots to the pot, mix in. Continue cooking, stirring occasionally until the onions are translucent, about 5 minutes. Stir in garlic, cook for an additional 1 minute.
Pour in 8 cups chicken broth.
Secure pressure cooker with lid on top, and pressure cook for 10 minutes.
Quick release the pressure once time is up.
Remove the lid and add 1/2 lb egg noodles. Turn pressure cooker on to medium-high saute setting, stirring occasionally. Cook noodles as directed on package, or until al dente. Add water 1 cup at a time to soup as desired to thin out.
Season with salt and pepper to taste.
Serve with warmed slices of buttered crusty bread.
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