Heat olive oil over medium heat then cook onions, carrots, and celery for 5-6 minutes. Add the garlic and fresh thyme in the last 30 seconds.
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 to a boil.
Add the pre-cooked diced or shredded turkey along with the pasta.
Simmer for 10 minutes, stirring often, until the orzo is cooked al dente.