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Turkey Orzo Soup

Leftlover Turkey Orzo Soup Recipe

Turkey Orzo Soup is a broth-based soup made with cookedturkey, orzo pasta, and vegetables like carrots, celery, and onion. Orzo lookslike rice but cooks like pasta. It adds body without making the soup thick.Herbs such as parsley, thyme, or bay leaf boost flavor. Many cooks prepare thissoup after holidays to use leftover turkey in a smart way.
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Prep Time 15 minutes
Cook Time 35 minutes
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • Salt to taste
  • 6 cups low-sodium turkey or chicken broth
  • 1½ cups cooked turkey shredded or cubed
  • ¾ cup orzo pasta
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large heavy-bottom soup pot or Dutch oven
  • Sharp chef’s knife
  • Cutting board
  • Wooden Spoon or Silicone Spatula
  • Measuring Cups and Spoons
  • Ladle
  • Fine grater

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Stir and cook for 5–6 minutes until soft.
  3. Add garlic, thyme, oregano, salt, and pepper. Stir for 30 seconds.
  4. Pour in the broth and add the bay leaf. Bring to a gentle boil.
  5. Stir in the cooked turkey. Reduce heat and simmer for 10 minutes.
  6. Add the orzo pasta. Cook for 8–10 minutes, stirring often.
  7. Remove the bay leaf. Add lemon juice and taste for seasoning.
  8. Finish with fresh parsley and turn off the heat.

Notes

This Turkey Orzo Soup thickens as it sits because orzo absorbs liquid fast. If you plan leftovers, store soup and extra broth separately. Add more broth when reheating to keep the texture perfect. Always simmer gently after adding orzo to avoid overcooking. Use low-sodium broth so you control the salt level. Fresh herbs at the end boost flavor and aroma. For food safety, cool soup fully before storing and refrigerate within two hours.