Leftover Turkey Orzo Soup (Kid-Approved!)
If your fridge looks anything like mine the week after a big holiday meal, you’ve probably got a container of turkey staring you down every time you open the door. And as much as I love a good turkey dinner, there are only so many days in a row my kids and I want the exact same plate on repeat.
This cozy, flavour-packed Leftover Turkey Orzo Soup is my go-to “tastebud reset” after the holidays. It uses up that leftover turkey (so nothing goes to waste!), adds a completely new flavour profile with savoury herbs and a little tang, and makes a big batch — perfect for lunches, busy weeknights, or stocking your freezer.
And the best part? It’s kid-approved, nourishing, and comes together in one pot…exactly the kind of recipe we all need this time of year.
If you’re looking for even more ways to repurpose leftovers, check out my delicious and easy recipes for turkey leftovers, or try my Make-Ahead Turkey Dinner Casserole for a stress-free supper later in the week.
An Easy Way to Use Up Holiday Turkey Leftovers
Once the big holiday meal is over and you’ve eaten the leftovers for a few days, you might be craving something cozy and comforting, but definitely not turkey dinner round four. This soup gives you all the satisfaction of a hearty, flavourful meal without feeling like leftovers.
Savoury herbs, sweet veggies, soft orzo, and a little brightness from white wine vinegar make this soup incredibly warming and fresh. It also makes a generous batch, which means it’s perfect for lunchboxes or freezing for later.
I’ve included tips for slow cooker prep, gluten-free swaps, freezer instructions, and how to keep the orzo from getting mushy – all mom-tested in my home!
Why You’ll Love This Recipe
- Kid-approved flavour: soft veggies, mild herbs, and tiny orzo make it easy for little ones.
- One-pot convenience: quick prep, easy cleanup, and ideal for busy post-holiday evenings.
- Waste-reducing: uses up leftover turkey in a fresh, different way.
- Lunchbox friendly: perfect for thermoses (with one little tip below!).
- Dietitian-approved: packed with protein, veggies, and hydration.
Looking for more turkey inspiration? Try my Pumpkin Turkey Chili, Baby-Friendly Turkey & Lentil Meatballs, or these Turkey Mushroom Burgers—another family favourite.
Helpful Tips for Making Leftover Turkey Orzo Soup
If it’s your first time using orzo, I thought I’d share some helpful tips, just in case!
- Keep orzo separate if storing to prevent it from soaking up too much broth.
- Freeze without orzo for best texture.
- Add-ins kids love: peas, corn, green beans, spinach, extra noodles.
- For toddlers: chop veggies smaller or cook longer for extra softness.
- Slow cooker: sauté veggies first; add orzo during the last 30 minutes.
More Turkey Leftover Recipes You’ll Love
Here are some easy, flavourful ways to use up every last bit:
Leftover Turkey Orzo Soup (Kid-Approved!)
Ingredients
- 2 tbsp extra virgin olive oil
- 1 to 2 yellow onions chopped, about 2 cups/500 mL
- 3 carrots chopped into 1/4 to 1/2-inch pieces, about 2 cups/500 mL
- 2 ribs celery sliced into half moons, about 1 cup/250 mL
- 4 cloves garlic minced, about 2 tablespoons/30 mL
- 1 tbsp dried parsley
- 1 1/2 tsp dried thyme
- 1 1/4 tsp powdered sage
- 1 1/4 tsp dried rosemary
- 1 bay leaf
- 10 cups chicken broth
- 2 to 3 cups chopped or shredded leftover turkey
- 1 cup uncooked orzo
- 1 tbsp white wine vinegar
- Salt and pepper to taste
Instructions
- To a large pot, add the oil and set over medium-high heat. Prepare the onion, carrots and celery as directed, adding them to the pot as you go. Sprinkle with salt and pepper to taste, and continue to sauté for another 5 minutes. Prepare the garlic and stir it into the veggies. Cook for a couple of minutes, until the onions are becoming translucent and soft and the garlic lightly golden.
- Stir in the parsley, thyme, sage, rosemary and bay leaf, and cook for a minute, until fragrant.
- Pour in the broth, increase the heat to high, and bring to a boil. Reduce the heat to medium, cover, and cook for 15 minutes, or until the carrots are almost soft and fork tender, lowering the heat if needed.
- Add the orzo and turkey, increase the heat to medium-high, and continue to cook, covered, until the orzo is al dente, 8 to 11 minutes.
- Remove the soup from the heat, remove the bay leaf, and stir in the vinegar. Taste, and season with salt and pepper. Serve warm.
Notes
Gluten-free version:
Use gluten-free orzo, I recommend cooking and storing it separately from the soup as it can become mushy, adding some to your bowl when serving.To make this soup in a slow cooker:
I still recommend sauteeing the veggies before adding them to the slow cooker for the best flavour. If adding them raw, you may want to add some extra herbs after cooking. Add the spices and broth and cook for 3 to 4 hours on low or 6 to 7 hours on high. Ensure the heat is set to high, add the orzo and turkey, and let cook an additional half hour or so until the orzo is al dente. Stir in the vinegar, taste and season, and serve.
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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