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Leftover Turkey Orzo Soup with Lemon

This Leftover Turkey Orzo Soup with Lemon is pure comfort in a bowl, perfect for using up leftover turkey and turning it into a warm, family-friendly meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
Broth and Seasonings
  • 2 teaspoons fresh thyme leaves, roughly chopped Fresh thyme can be swapped with dried thyme.
  • 1/2 teaspoon dried Italian seasoning Can be replaced with a mix of basil, oregano, and parsley.
  • 2 teaspoons chicken base Adjust according to taste.
  • 6 to 7 cups chicken broth, plus more as needed Vegetable broth can be used as a substitute.
Pasta and Protein
  • 1 cup uncooked orzo Can substitute with small pasta like ditalini or small shells.
  • 3 cups shredded cooked turkey or leftover chicken Tender cooked turkey breast or thigh meat is best.
Finishing Touches
  • Salt and pepper, to taste Adjust seasoning as needed.
  • Chopped Italian parsley For garnish.
  • Lemon, for serving A fresh squeeze brightens the soup.

Method
 

Preparation
  1. Warm a generous amount of olive oil in a large Dutch oven or pot over medium heat. Add the onion, celery, and carrots. Cook until soft, about 8 minutes.
  2. Stir in the garlic, thyme, and Italian seasoning. Cook for 2 to 3 minutes until fragrant. Mix in the chicken base.
Cooking
  1. Pour in the chicken broth and bring the pot to a low boil. Ensure the broth is hot before adding the turkey and orzo.
  2. Add the shredded turkey and uncooked orzo. Season with salt and pepper to taste. Stir well to prevent sticking.
  3. Bring the soup back to a boil, then lower to a simmer with the lid partly on. Cook for 12 to 15 minutes or until the orzo is al dente.
  4. Once done, stir in parsley to taste and serve with a squeeze of fresh lemon juice.

Notes

Let the soup cool completely before storing. It can be refrigerated for 2 to 3 days or frozen for up to 3 months. If reheating, add a splash of broth to loosen it.