This Turkey Orzo Soup has a zesty flavorful broth with meaty pieces of turkey breast, comforting orzo pasta, and plenty of veggies, perfect for chilly fall evenings when you want a filling bowl of soup.
I have been waiting to tell you about this soup. I know you guys are soup lovers based on the popularity of my soup recipes, so I’m back at it again today with this Turkey Orzo Soup.
This one is a soul-warmer, a comforting bowl of orzo swimming in a delicious turkey and lemon scented broth. The trifecta of onion, carrots, and celery never disappoints me and this soup is chock-full of those 3 favorites, melting their warm aromatics straight into the broth too.
The lemon juice and parsley at the end give everything a fresh note you didn’t realize it needed, and makes the soup straight up addicting.
Use leftover turkey meat or shredded rotisserie chicken if desired, and whatever pasta shape you have on hand. It’s almost a stew, with this recipe makes very filling portion sizes of around 2 cups each. You can decide to add more broth to thin it further as well.
- 1 large white onion
- 4 medium carrots
- 4 stalks celery hearts
- 2 tablespoons olive oil
- 4 cloves of garlic
- 1.5 pounds turkey breast cutlets (see note)
- 10 cups chicken broth
- 1.5 cups dry orzo pasta
- 2 lemons, or ¼ cup lemon juice
- 2 tablespoons chopped fresh parsley
- Dice onion, carrots, and celery hearts. You should get about 2 cups diced onion, and 1.5 cups each of diced carrots and celery.
- In a soup pot, add diced vegetables along with 2 tablespoons olive oil and sauté for 5 minutes on medium heat.
- Mince garlic cloves and add them to the pot, sauteeing for 2 minutes.
- Add in turkey breast cutlets (thinly sliced raw turkey breast), broth, and dry pasta. Bring the soup to a simmer and then allow it to cook for 15-20 minutes.
- Test the orzo pasta for doneness before turning off the heat. Remove the turkey meat and shred it using 2 forks and then return it to the pot.
- Add in the lemon juice and fresh parsley. Stir to combine and serve hot in 2 cup portions.
If you are using leftover shredded turkey (about 3 cups is recommended), add the cooked meat during the last 5-7 minutes of cooking.
So if you happen to be one of those people with leftover turkey for days after Thanksgiving, make this soup and share it around with family lingering around and slurp up the comforting bowls together.
They’ll appreciate it and you’ll be happy to rid your fridge of some weight.