Leftover Turkey Orzo Soup (Kid-Approved!)
A cozy, kid-approved Leftover Turkey Orzo Soup made with veggies, herbs, and orzo. One-pot, freezer-friendly, and perfect for using up holiday turkey.
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
Parmesan grated over the soup before serving is delicious! In place of dried parsley, fresh parsley can be stirred into the soup after cooking for a fresh flavour..
If not eating all of the soup right away, I recommend cooking and storing the orzo separately, adding it to bowls when serving, so it doesn’t become too soft or overly thicken the soup while sitting.
Keep in mind storage safety by keeping the soup refrigerated for a maximum of 4 days after the turkey was originally cooked, or freeze.
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. Tried this recipe?Let us know how it was!