This hearty Turkey Orzo Soup has become my go-to recipe for transforming holiday leftovers. Tender orzo soaks up rich turkey flavors, and in just 30 minutes, you have a savory meal that's perfect for when you want comfort without the fuss.
One of the best parts of Thanksgiving is all of the leftovers! Pie for breakfast on Black Friday is one of my favorite things! But I also love all the easy meals I can make with leftover turkey meat! Turkey pot pie is always on my list, as is this hearty turkey soup.
It transforms leftover turkey into something completely new. It's also the perfect way to use those extra vegetables from your holiday prep, like the onions and carrots sitting in your produce drawer.
While it tastes like it's been simmering all day, this soup is actually one of my busy-day heroes. It comes together in under 30 minutes (even quicker if you've prepped those veggies ahead!).
It's the kind of satisfying comfort food that fills you up without weighing you down, thanks to the perfect balance of lean protein, vegetables, and tender orzo pasta. Trust me, it's the recipe that'll make you actually look forward to leftovers!
Ingredients and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Turkey: If you prefer white meat, use roasted turkey breast. It also works fine with dark meat, a mix of both, and chicken meat.
- Orzo: Orzo is a rice-shaped pasta. It cooks quickly and has great texture! It works great in soups and also in easy dinner recipes like Lemon Chicken Orzo Pasta.
- Vegetables: This soup's foundation is a classic mirepoix (chopped carrots, celery, and onion).
- Herbs: For the best flavor, use fresh garlic and thyme, though dried can be used if that's all you have.
- Wine: This recipe was intentionally designed to use up Thanksgiving leftovers, so if you served white wine, use that in this soup! If you don't have wine, a few tablespoons of lemon juice is a great substitute.
- Broth: I tested this recipe using boxed chicken broth, but homemade chicken or turkey broth makes it even more delicious. Scroll down for instructions on how to make your own stock.
Pro Tip: When chopping your vegetables for Thanksgiving stuffing, go ahead and prepare what you need for this recipe. That way, you won't have to bring out your cutting board again.
How to Make Turkey Orzo Soup
Saute Vegetables
- I recommend using a 6-quart Dutch oven or a large stock pot.
- Sauté until softened but not browned.
- Add the garlic and fresh thyme in the last 30 seconds so they don't burn.
Add the Liquids
- Deglaze the pan with white wine to scrape up any browned bits. Lemon juice can also be used.
- Then, pour in the chicken broth or turkey stock and bring it to a boil.
Stir in Turkey and Orzo
- Add the pre-cooked diced or shredded turkey along with the pasta.
- Simmer while stirring often, and cook for 10 minutes or until the orzo is al dente.
- Add the salt, pepper, and fresh parsley right before serving.
Slow Cooker Instructions: To make this in the slow cooker, place the carrots, onions, celery, garlic, thyme, wine, and chicken broth in the crock pot. Cover with a lid and cook on HIGH for 2-3 hours or LOW for 4-6 hours. Add the turkey and orzo, then cook for 20-30 minutes or until the orzo is tender.
How to Make Homemade Turkey Stock
Boxed chicken broth works well in this recipe, but if you want to put the turkey carcass to good use, making the broth from scratch is pretty straightforward and makes an extra flavorful soup.
- Place the leftover turkey carcass in a large pot, including the neck (discard the organs).
- Add 1 large carrot, 1 onion, and 1 celery rib, each cut into quarters.
- Create an aromatics sachet by wrapping 2 thyme sprigs, 3 parsley sprigs, 6 black peppercorns, and 1 bay leaf in cheesecloth and tying it with twine.
- Sprinkle 1 tablespoon of salt over the turkey, then cover it with water. (It should take 12-14 cups).
- Heat the broth on medium-high heat until it starts lightly boiling, then reduce to low heat and simmer uncovered for 2-4 hours. The bubbles should be sporadic and never come to a full boil.
- Strain the broth through a fine mesh sieve. Remove any remaining turkey meat and use it in the soup.
- Season with salt and pepper to taste. Cool and refrigerate for 3-4 days or freeze for months.
Variations and Substitutions
Creamy Turkey Orzo Soup - After the orzo has simmered for 8-9 minutes, stir in ¼ cup of heavy cream.
Chicken Orzo Soup - Substitute shredded rotisserie chicken for the cooked turkey.
Different Pasta Shapes - Replace the orzo with other small pasta such as ditalini, mini shells, or elbows. Adjust the cook times according to the package directions.
Turkey Rice Soup - Replace the orzo with 1 cup of long-grain white rice. Cook for 15 minutes or until the rice is tender.
Added Vegetables - Mix in some greens by adding 1 cup of fresh spinach or kale to the orzo. Or add a cup of diced potatoes or butternut squash to the carrots, celery, and onions. If using potatoes, simmer them for 5 minutes before adding the turkey and orzo.
Lemon - You can replace the wine with 3 tablespoons of lemon juice or make the recipe using the wine and squeeze fresh lemon juice when serving. It adds excellent brightness.
Parmesan - For extra flavor, sprinkle each bowl with freshly grated Parmesan cheese when serving.
More Seasonings - Add 1 teaspoon dried oregano or 1 tablespoon fresh oregano to the garlic and thyme. You can also replace the thyme with 2 teaspoons of Italian seasoning.
Pro Tip: If you like a more brothy soup, just add more broth to suit your preference.
Storage and Reheating
- Place leftovers in an airtight container and store them in the refrigerator for up to 4 days—the flavors will improve over time!
- After cooling completely, place the soup in freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat on the stovetop over medium heat or microwave individual portions for 2-3 minutes.
Pro tip: The orzo will continue to absorb liquid, so add a splash of broth when reheating to restore the perfect consistency.
What to Serve with Turkey Orzo Soup
You could serve this as a one-pot dinner or pair it with a simple salad or some warm crusty bread.
If you have dinner rolls left over from Thanksgiving, warm them up and serve them with butter. You can also use your leftover sweet potatoes to make these easy sweet potato rolls (they just need 2 ingredients)!
Or have a soup buffet night with roasted butternut squash soup and creamy potato and dumpling soup!
More Soup Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Turkey Orzo Soup
Recipe by:Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 cup (128 grams) diced carrots about 2 medium
- 1 cup (160 grams) diced yellow onion 1 medium
- ½ cup (85 grams) diced celery 2 stalks
- 3 cloves (3 cloves) garlic minced (or 1 teaspoon garlic powder)
- 2 teaspoons (4 grams) fresh thyme or ¾ teaspoon dried
- ⅓ cup (80 ml) white wine or 3 tablespooons lemon juice
- 6 cups (1.5 liters) chicken broth
- 1 cup (158 grams) dry orzo pasta
- 3 cups (1.5 pounds) chopped or shredded cooked turkey
- ½ teaspoon (3 grams) salt or to taste
- ¼ teaspoon (0.5 grams) ground black pepper or to taste
- 2 tablespoons (8 grams) parsley chopped
Instructions
- Heat olive oil over medium heat in a Dutch oven or stock pan. Add the chopped onions, carrots, celery and saute for 5-6 minutes, until the vegetables are soft.1 tablespoon olive oil, 1 cup diced carrots, 1 cup diced yellow onion, ½ cup diced celery
- Add the minced garlic and thyme and cook for an additional 30 seconds.3 cloves garlic, 2 teaspoons fresh thyme
- Pour the wine into the pan and scrape up any caramelized bits in the pan.⅓ cup white wine
- Add the broth and bring to a boil over high heat.6 cups chicken broth
- Once the broth has reached a slow boil, reduce to medium-low heat and add the orzo and shredded turkey.1 cup dry orzo pasta, 3 cups chopped or shredded cooked turkey
- Cook for 10 minutes, stirring frequently.
- Add the salt, black pepper, and parsley before serving.½ teaspoon salt, ¼ teaspoon ground black pepper, 2 tablespoons parsley
Notes
- Store refrigerated for up to 4 days.
- This soup can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat on the stovetop over medium heat, or in the microwave using 1-minute intervals.
- Place the carrots, onions, celery, garlic, thyme, wine, and chicken broth in the crock pot.
- Cover with a lid and cook on HIGH for 2-3 hours or LOW for 4-6 hours.
- Add the turkey and orzo, then cook an additional 20-30 minutes, or until the orzo is tender.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Susan says
The soup sounds great! (I thought we were the only ones who ate pie for breakfast the day after Thanksgiving! Ok, and Christmas and Easter, too.) I just discovered your site and am so excited to look at all the state foods!
Erin says
Pie for breakfast is the best! I'm glad you are here!
Esme Slabbert says
What a masterpiece, love it, pinned it, and will have to try it this upcoming winter.