Leftover Turkey Soup
This one-pot leftover turkey orzo soup is the ultimate comfort food. The broth is rich and cozy, the turkey is tender and hearty, and the orzo pasta makes it filling but not heavy. Fresh veggies and a squeeze of lemon brighten every spoonful, making it taste both fresh and comforting.
Servings 6
Calories 346
Ingredients
- 2 tablespoons olive oil or butter
- 1 small yellow onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 4 garlic cloves minced
- Salt and pepper to taste
- 6 cups turkey stock or chicken stock
- ¼ cup chopped fresh parsley plus more for garnish
- 1 tablespoon fresh thyme leaves chopped
- 1 cup orzo pasta uncooked
- 3 cups cooked turkey shredded or chopped
- 1 medium zucchini diced
- 1 cup frozen peas
- ½ Juice of lemon optional, for brightness
Instructions
- Heat olive oil or butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened and just starting to turn golden.
- Stir in the minced garlic, and season with salt and pepper. Cook for 1–2 minutes, until fragrant.
- Add the turkey or chicken stock, parsley and thyme. Bring the mixture to a gentle boil.
- Stir in the shredded turkey and uncooked orzo. Simmer for 5 minutes, uncovered.
- Add the diced zucchini and frozen peas. Simmer for another 7–8 minutes, until the orzo is tender and the vegetables are just cooked through.
- Stir in the optional lemon juice. Taste and adjust seasoning.
Video
Notes
Erren’s Top Tips
- Cut your veggies evenly. Uniform slices of carrots and celery cook at the same speed, so no mushy bits or crunchy surprises.
- Toast the orzo. Stir it in with the turkey and let it cook for a minute before adding zucchini and peas—it deepens the flavor and helps prevent stickiness.
- Season as you go. A pinch of salt with the veggies, another after the broth, and a final taste test at the end builds layered flavor.
- Don’t skip the lemon. That squeeze of citrus at the end brightens everything and balances the richness of the stock.
- Keep the soup brothy. Orzo loves to soak up liquid, so if it thickens too much, add a splash of stock or water when serving.
Variations & Add-Ins
- Add chopped spinach or kale at the end for extra greens.
- Swap zucchini for diced bell peppers or mushrooms.
- Stir in a splash of cream or a sprinkle of Parmesan for a richer, more indulgent finish.
- For a Mediterranean twist, add a handful of sun-dried tomatoes and olives.
Storage & Freezing
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The orzo will soak up broth as it sits, so add extra stock or water when reheating.
- Freezing: Freeze the soup without the orzo for best results. Cook fresh orzo separately and stir it in when reheating the soup from frozen. It keeps in the freezer for up to 3 months.
Nutrition
Calories: 346 | Carbohydrates: 37g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 454mg | Potassium: 771mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4002IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 2mg