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 evenings when you want a filling bowl of soup or after Thanksgiving when you have leftover turkey breast.
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.
- 2 cups diced white onion
- 1 and ½ cups diced carrots
- 1 and ½ cups diced celery
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 and ½ pounds turkey breast cutlets (or 3-4 cups leftover shredded turkey)
- 10 cups chicken broth
- 1 and ½ cups dry orzo pasta
- ¼ cup lemon juice
- 2 tablespoons chopped fresh parsley
- In a soup pot, add diced vegetables along with the 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 (or leftover turkey), 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.
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.
Marisa
Tara | Treble in the Kitchen says
Sounds like the perfect way to use Thanksgiving leftovers 🙂
Marisa says
Exactly! Thanks Tara!
Heather @ Sweet Precision says
This recipe sounds absolutely delicious for a chilly afternoon Marisa. The weather just took at turn for the cold here in MI so it’s sounds wonderfully tempting. I can totally see making this with leftover turkey from Thanksgiving! Thanks for sharing 🙂
Marisa says
Right!? Thanks Heather! Definitely make this with turkey leftovers, or sooner with shredded chicken breast for your chilly MI nights!
Cassie @ Almost Getting it Together says
I used to be so anti-soup… I don’t know why. It just seemed to take forever to make, etc. etc. now I’m back on the soup train and can’t wait for turkey leftovers to make this!
Marisa says
Let me know if you enjoy it!! So good with leftovers.
bonnie Hesller says
that soup looks absolutely delicious! I would love it, but cannot eat pasta. Do you think it could be made with spaghetti squash instead of orzo??
Marisa says
Hi Bonnie! I absolutely think you could omit pasta and add beans or additional veggies, or try some cooked spaghetti squash in there. Please do report back if you try that substitution!
Dayna says
I just finished making this soup and it is absolutely delicious! Love the lemon and parsley. I actually added a little bit of dill to it as well because for whatever reason when I see lemon, I think dill.
Thank you for my new favorite Turkey Soup!
Marisa says
Hi Dayna- So glad to hear you enjoyed the soup! Dill sounds like a wonderful addition. I’ll have to try that next time I make this!
Leisa says
Thanks for this recipe. I will make this tonight with a few adjustments (less lemon), though I love your use of it. I have some wild turkey breasts (from my son’s hunt), and I have some frozen turkey stock that I made (the kind that is all jellied and rich). Normally use egg noodles, but have some orzo. Appreciate your taking the time to provide a wholesome recipe, beautifully crafted and photographed.
Marisa says
Hi Leisa – Glad to hear you made it! That sounds perfect with your turkey stock. Enjoy!
Catherine says
We made this tonight with Thanksgiving leftovers and it was such a hit! Going to be my go-to use for that leftover turkey. So easy and tasty!
Marisa says
I’m so glad to hear it, Catherine! It’s my go to as well!
K Wood says
I’ve been making this soup for several years now – it’s a year-round staple in our home! This time around I kept the veggies chunkier & used more than the recipe called for, I brined/seared/roasted the turkey breast, and cut back a bit on the lemon. I season with s&p throughout the process always and never regret having this soup on the menu. I’ve used all sorts of turkey (leftover, brined, cooked in the soup, etc) and not once has it disappointed. Love how quick it is to prepare and we can’t get enough! Thanks for the great recipe!
Marisa says
Thanks for letting me know and sharing how you’ve made it your own!