this turkey and orzo soup comes together with just 10 ingredients and 25 minutes of your time. it’s quick, easy & filling and a great way to use up your thanksgiving leftovers!
If you’re like me, you’ve got a fridge stuffed with Thanksgiving leftovers. And while I have absolutely no problem eating them as is, I also love to be able to mix them up into new and different dishes!
This turkey and orzo soup is the perfect way to use up ingredients you likely have on hand if you hosted Thanksgiving (or if your family sent you home with an armful of leftovers like mine used to before we hosted!)
It comes together in just about 25 minutes and is full of delicious flavor! Not to mention it’s providing protein, fiber and fat all in one bowl.
It’s hearty, filling and the perfect meal to whip up and eat all week long.
I went with the classic onion/carrot/celery combo, but you can use whatever veggies you have on hand. And if you only have rice or a small pasta, that will totally work in place of the orzo.
And don’t worry if you don’t have Thanksgiving leftovers, this soup would work well using a rotisserie chicken or even just chickpeas!Print
- 2 tablespoons butter
- 2 celery stalks, sliced (~1 cup)
- 3 large carrots, peeled & chopped (~1 cup)
- 1/2 small onion, minced (~1/2 cup)
- 2–3 cloves garlic, peeled & minced
- 1–2 teaspoons Italian seasoning
- 6 cups chicken broth
- 2 cups cooked whole wheat orzo (rice or pasta would also work)
- 2 cups shredded turkey (chicken also works!)
- Salt & pepper, to taste
- Optional for serving: freshly minced basil and shredded parmesan
- Place a dutch oven over medium low heat and add butter. Allow butter to melt then add celery, carrots and onion cooking for 5-7 minutes or until they start to get tender.
- Add garlic and cook for another 30 seconds or until fragrant.
- Add salt, pepper and Italian seasoning and stir to combine. Then add chicken broth.
- Bring to a boil then lower heat and allow to simmer for 10-15 minutes (until vegetables are cooked to your liking)
- Remove from heat and stir in orzo and turkey. Add additional salt & pepper, to taste.
- When ready to serve, top with freshly minced basil and parmesan as desired.
- Store in an airtight container in the fridge for 3-4 days or in a freezer safe bag in the freezer for 4-6 months.
Keywords: soup, thanksgiving leftovers, turkey soup, lunch