Simple Turkey Orzo Soup

bowl of turkey orzo soup with a spoon in it.

Enjoy this Turkey Orzo Soup using leftover holiday turkey for a delightful meal that warms both the heart and soul!

Course Soup

Cuisine American

Prep Time 10

Cook Time 25

Servings people

Calories 652kcal

Author Adina

Equipment

Dutch oven or large soup pot

Ingredients

2-3 cups leftover turkey 300-400 g, Note 1
2 oz bacon or pancetta, 60 g
1 small onion
2 celery stalks
2 medium carrots
2 large garlic cloves
2 tablespoons butter 30 g
1 tablespoon oil
2 tablespoons all-purpose flour 15 g
5 cups chicken stock 1200 ml Notes 2, 3
1 teaspoon oregano
¼ teaspoon rosemary
½ teaspoon fine sea salt
½ teaspoon ground black pepper
1 cup orzo 200 g, Note 4
1 cup peas leftovers or frozen, 150 g
1 tablespoon lemon juice freshly squeezed, more to taste
a small bunch of parsley

Instructions

Prepare the ingredients, but keep the turkey separated from the vegetables. Shred or cube the turkey, and finely dice bacon and onion. Chop carrots, celery, and garlic and keep them separated from the rest.
2-3 cups leftover turkey / 300-400 g + 2 oz bacon/ 60 g + 1 small onion + 2 celery stalks + 2 medium carrots + 2 large garlic cloves
Saute: Heat the oil and the butter. Cook the bacon and the onions for 3 minutes. Add all the vegetables, and a pinch of salt for another 3 minutes or until softened.
2 tablespoons butter/ 30 g + 1 tablespoon oil
Sprinkle the flour on top and stir continuously until the flour is lightly golden, 1-2 minutes. Slowly pour in the stock while whisking. Add dried herbs, salt and pepper.
2 tablespoons all-purpose flour / 15 g + 5 cups chicken stock / 1200 ml + 1 teaspoon oregano + ¼ teaspoon rosemary + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
Simmer: Bring to a boil, lower the heat, and simmer the soup, partially covered, for about 5 minutes or until the vegetables are almost done.
Add orzo and cook, uncovered, for about 10 minutes or until al dente. Check the package instructions for orzo to ensure the optimal cooking time. Add the shredded turkey and the peas during the last 5 minutes of the cooking time so that it has the chance to reheat. Stir often, as the pasta tends to stick to the bottom of the pot.
1 cup orzo / 200 g + 1 cup peas / 150 g
Adjust the taste with lemon juice, salt, and pepper, and stir in the parsley.
1 tablespoon lemon juice

Notes

Turkey: You can use anything between 2 and 3 ½ cups of shredded or diced turkey, either dark or white meat (whatever and how much you happen to have). Alternatively, you can make the orzo soup with leftover chicken or ham.
Stock: Homemade or store-bought chicken broth or stock. Alternatively, make your homemade turkey stock or turkey broth if you have a leftover turkey carcass.

Nutrition