Leftover 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.
Servings: 6
Calories: 301kcal
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.1 tablespoon extra virgin olive oil, 1 medium onion, 2 medium carrots, 2 stalks celery
- Stir in the garlic and cook until fragrant, about 30 seconds.2 garlic cloves
- Pour in the stock and thyme sprig and bring to a boil. Season with salt and pepper.8 cups low-sodium chicken or turkey stock, 1 teaspoon kosher salt, Freshly ground black pepper, 1 thyme sprig
- Add the orzo and cook, stirring occasionally so it doesn’t stick, until just al dente, about 8 minutes.1 cup orzo
- Stir in the turkey and cook until heated through, 2-3 minutes.2–3 cups shredded cooked turkey
- Add the lemon juice and parsley, then taste and adjust seasoning as needed.½ lemon, 2 tablespoons fresh parsley
- Serve hot, with crusty bread, grated cheese and extra lemons on the side.grated cheese and crusty bread for serving
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.
Nutrition
Calories: 301kcal | Carbohydrates: 35g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 922mg | Potassium: 648mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3603IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg
