Turkey Orzo Soup
Chances are you might have some leftover turkey this week, and this turkey orzo soup recipe is a light and flavorful way to give it a new life! It's a simple, straightforward recipe that's warm, comforting and exactly what you want when you're tired of heavy holiday food.
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I don't know about you, but after a big holiday dinner, I crave anything but rich feast-worthy food, and the last thing I want to do is spend all day in the kitchen again.
This is the perfect recipe to serve after Thanksgiving, Christmas or Easter since it's a light and wholesome soup that's really easy to make.
It takes leftover turkey (or chicken) and turns it into a simple, brothy soup with plenty of vegetables and orzo pasta. It is brightened with parsley and lemon and is such a nice break from all the heavy holiday meals.
This turkey soup recipe is really forgiving. You can add as many different veggies and seasonings as you wish, and it's is really easy to riff on.Try rice, barley or another small pasta shape instead of orzo, or skip the pasta altogether and use a can of drained, rinsed beans.
Everyone needs more easy, healthy recipes to make this time of year, and this one does double duty by using up Thanksgiving leftovers at the same time! Next to my turkey pot pie, this hearty turkey orzo soup is my favorite way to use up extra turkey meat during the holiday season, and I know it will become your new family favorite, too.
Want more soup recipes? Try this cozy Traditional Bean Soup, my creamy Chicken Florentine Soup, or a classic Italian Stracciatella Soup.
Why This Recipe Works
- Light, satisfying and a great way to repurpose leftover holiday turkey.
- A super forgiving recipe that allows you to add different kinds of veggies, legumes and seasonings.
- Adaptable for using rice, barley or short pasta instead of orzo.
Ingredients for Turkey Orzo Soup
Cooked turkey meat - I developed this recipe to use up turkey meat from holiday leftovers, but you can also use leftover shredded chicken or a store-bought rotisserie chicken in a pinch. You could poach a bone-in turkey or chicken breast in the broth and shred that as well.
Turkey stock - Use a homemade turkey stock or store bought low sodium chicken stock. You could also use a little bouillon and water. Use whatever you have, keep it easy.
Veggies and seasonings - I use Italian soffrito aka mirepoix (onion, carrot and celery stalks) plus garlic and thyme. You can keep it simple or add any other veggies, spices or herbs you have lying around.
Orzo - Orzo is a small rice-shaped pasta that cooks quickly and adds body to the soup. You can replace it with any short pasta. For more on pasta shapes, see my guide to Italian dried pasta.
Lemon and parsley - Fresh lemon juice and parsley finish the soup and add brightness, but if you don't have any on hand you can skip them. Use a shot of white wine vinegar in place of the lemon or a pinch of dried parsley.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Large dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Ladle
- Measuring cups
- Airtight container
How to make Turkey Orzo Soup
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery, and cook until softened, about 6 to 8 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Pour in the stock and bring to a boil. Season with salt and pepper.
- Add the orzo and cook, stirring occasionally so it does not stick, until just al dente, about 8 minutes.
Pro Tip: Add a Parmesan cheese rind while simmering to add more flavor.
- Stir in the turkey and cook until heated through about 1-2 minutes.
- Add the lemon juice and fresh parsley, then taste and adjust seasoning as needed.
- Serve hot, with more lemon or black pepper if desired.
Tips for Success
- This soup is meant to be simple, just use what you have on hand after the holidays.
- Add any fresh herbs you have while simmering, like a sprig of thyme, rosemary, sage or a bay leaf. Remove them before serving.
- The orzo cooks directly in the soup and thickens the broth slightly as it rests. If it gets too thick, add more stock or water.
- The soup keeps for 3 to 4 days in the refrigerator. When reheating, add a splash of stock or water since the orzo continues to absorb liquid as it sits.
- If you prefer your orzo to stay al dente, cook it separately, keep it on the side and add it to each individual bowl.
Variations
- Add extra vegetables like green or red peppers, kale, escarole or fresh spinach.
- Use leftover chicken if you do not have leftover turkey.
- Try pastina, acini di Pepe, barley, white rice or wild rice instead of orzo pasta.
- Add pepper flakes for a little heat.
- Stir in fresh oregano or other herbs at the end of cooking for a different flavor.
What to Serve with Leftover Turkey Soup
This makes a delicious meal on its own and is the perfect way to enjoy a light yet satisfying dish after Thanksgiving.
Serve it with warm crusty bread or this fluffy Focaccia if you want a hearty side of bread. For a lighter pairing, try this simple Arugula Salad with Parmesan and Pine Nuts dressed with a homemade Balsamic Vinaigrette. If you want more texture, sprinkle on some crunchy Homemade Croutons or serve alongside a slice of chickpea Farinata.
How to Store and Reheat Turkey Soup
Let cool to room temperature, then store the soup in an airtight container in the refrigerator for 3-4 days. The orzo will absorb liquid as it sits, so add a splash of chicken broth or water when reheating the next day. Warm gently over medium heat until hot.
If freezing, cook the orzo separately and add it when serving to keep the texture from becoming mushy. The broth, vegetables and turkey freeze well and make a great leftover soup base. Defrost frozen soup in the refrigerator overnight.
FAQs
The best way to keep the pasta al dente is to cook it separately and add it to each bowl just before serving.
Simmering a leftover turkey carcass in water with, onions, garlic cloves, a carrot, celery rib and a bay leaf is a great way to build a nice turkey stock.
Yes. Cook the vegetables and broth until tender, then cook the orzo pasta at the end so it stays al dente. It will still result in a delicious turkey orzo soup.
Either works well. Use whatever leftover turkey meat you have from Thanksgiving dinner for this hearty soup.
Yes, you can use chicken breasts or any chicken meat in place of leftover turkey in this easy soup recipe. It still works especially well when you do not have any holiday leftovers on hand. For the best flavor, simmer the soup long enough for the chicken to tenderize. Don't forget to finish with a squeeze of lemon juice to add a bright flavor.
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Leftover Turkey Orzo Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely chopped
- 2 medium carrots finely chopped
- 2 stalks celery finely chopped
- 2 garlic cloves very finely minced
- 8 cups low-sodium chicken or turkey stock homemade if you have it
- 1 thyme sprig
- 1 cup orzo
- 2-3 cups shredded cooked turkey
- 1 teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
- ½ lemon juiced, or more to taste
- 2 tablespoons fresh parsley chopped
- grated cheese and crusty bread for serving optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery, and cook until softened, about 6-8 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Pour in the stock and bring to a boil. Season with salt and pepper.
- Add the orzo and cook, stirring occasionally so it doesn't stick, until just al dente, about 8 minutes.
- Stir in the turkey and cook until heated through, 2-3 minutes.
- Add the lemon juice and parsley, then taste and adjust seasoning as needed.
- Serve hot, with crusty bread, grated cheese and extra lemons on the side.
Notes
- This soup is meant to be simple, just use what you have on hand after the holidays.
- Add any fresh herbs you have while simmering, like a sprig of thyme, rosemary, sage or a bay leaf. Remove them before serving.
- The orzo cooks directly in the soup and thickens the broth slightly as it rests. If it gets too thick, add more stock or water.
- The soup keeps for 3 to 4 days in the refrigerator. When reheating, add a splash of stock or water since the orzo continues to absorb liquid as it sits.
- If you prefer your orzo to stay al dente, cook it separately, keep it on the side and add it to each individual bowl.
Hi Nicole,
John made this soup today, and we have one word magnificent!
Amazing!!! Thanks Mina, I love it so much when you guys make my recipes. <3 And I always appreciate you coming back to leave a review!! 🙂