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This Leftover Turkey Soup is an easy and delicious way to use up extra Thanksgiving turkey! It’s made with tender pieces of cooked turkey, carrots, celery, peas, and orzo pasta simmered in a flavorful broth. So comforting, filling, and perfect for a chilly day.
If you have leftover turkey sitting in the fridge after the holidays, this soup is a great way to turn it into another meal. Everything comes together in one pot with simple ingredients, and you can easily swap in whatever vegetables you have on hand.
Other tasty ways to repurpose Thanksgiving turkey are White Bean Turkey Chili and Creamy Turkey Lemon Rice Soup.
Ingredients needed
Full measurements are listed further down in the recipe card.
- Leftover turkey: You’ll need 2 cups of cooked turkey, chopped or shredded. Both white and dark meat work well.
- Vegetables: Onion, carrots, celery, and frozen peas add flavor, texture, and color to the soup.
- Garlic: Freshly minced garlic gives the broth extra flavor.
- Broth or stock: Use low-sodium turkey or chicken broth so you can adjust the salt to taste.
- Orzo: This small pasta cooks right in the soup and makes it more filling. You can also use another small pasta shape.
- Bay leaves: Add flavor to the broth as it simmers. Remember to remove them before serving.
- Olive oil: For sautéing the vegetables.
- Salt, pepper, and parsley: Season to taste and finish with fresh chopped parsley.
How to make Leftover Turkey Soup
Sauté the vegetables: Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the turkey and broth: Stir in the leftover turkey, bay leaves, and broth. Bring to a gentle simmer and cook for 30 minutes to let the flavors come together.
Cook the orzo: Add the orzo and frozen peas. Continue simmering for about 10 minutes, or until the pasta is tender. Stir occasionally so the orzo doesn’t stick to the bottom.
Season and serve: Remove the bay leaves. Taste and adjust the salt and pepper as needed. Sprinkle with fresh parsley and serve warm.
Customize this recipe
This is wonderful as-is, but feel free to add other ingredients to customize it to your tastes and use up what you have on hand.
- Protein: This recipe works just as well with shredded chicken or rotisserie chicken.
- Veggies: Add more or just different vegetables, such as tomatoes, corn, green beans, zucchini, potatoes, and/or spinach.
- Grains: Instead of the orzo pasta, stir in some cooked wild rice, Israeli couscous, or egg noodles.
- Make it creamy: In the last 10 minutes of cooking, stir in 1/2 to 1 cup half-and-half.
Recipe tips and variations
- Use what you have. Both white and dark turkey meat work well in this soup. You can even use leftover rotisserie chicken instead.
- Try different vegetables. Green beans, corn, spinach, or zucchini are all great additions. Add quick-cooking vegetables toward the end so they don’t become too soft.
- Swap the orzo. Small pasta shapes or cooked rice work well. If using cooked rice, stir it in toward the end just to heat through.
- Add more broth if needed. Orzo absorbs liquid as it cooks, and the soup will thicken as it sits. Add a splash of broth when reheating leftovers.
- Brighten the flavor. A squeeze of fresh lemon juice just before serving adds a nice touch of freshness.
- Make it gluten-free. Use gluten-free pasta or cooked rice instead of regular orzo.
Frequently asked questions
Absolutely! This recipe is perfect for using up leftover roasted turkey. You can use white meat, dark meat, or a combination of both. Just make sure the turkey has been properly refrigerated and is still within its safe storage time.
Yes! Leftover cooked chicken or rotisserie chicken works just as well. You can also use chicken broth instead of turkey broth.
Yes. You can leave out the orzo for a lighter soup or replace it with another small pasta, cooked rice, or quinoa. Adjust the cooking time and broth as needed.
Yes, but I recommend cooking the orzo separately if you’re making the soup ahead. Pasta absorbs broth as it sits and can become too soft. Add the cooked orzo when you’re ready to serve.
How to Store and Reheat Turkey Soup
Refrigerate: Store the cooled soup in an airtight container in the refrigerator. Since this recipe uses leftover turkey, it’s best to make the soup within 1 to 2 days of cooking the turkey and enjoy it within the original 3 to 4-day leftover window. Reheating the turkey in soup doesn’t restart its storage time.
Freeze: This soup can be frozen for up to 3 months for best quality. If you’re planning to freeze it, I recommend leaving out the orzo and adding freshly cooked pasta when serving. Freeze promptly while the turkey is still safe to use.
Reheat: Warm the soup on the stovetop over medium heat until heated through to 165°F. Add a splash of broth or water if it has thickened. If frozen, thaw overnight in the refrigerator before reheating.
More Soup Recipes
- Easy Italian Wedding Soup
- Chicken Tortilla Soup
- Easy Moroccan Vegetable Soup
- Cabbage Roll Soup
- Beef Stroganoff Soup
- White Bean and Kale Soup
- Vegan Lentil Soup
- Homemade Tomato Rice Soup
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Leftover Turkey Soup
Ingredients
- 1 tablespoons olive oil
- 1 onion, finely diced
- 2 medium carrots, sliced
- 2 stalks of celery, diced
- 1 clove garlic, pressed
- 2 cups leftover turkey
- 6 cups low-sodium stock
- 2 bay leaves
- 1/2 cup orzo
- 1 1/2 cups frozen peas
- Kosher salt and ground pepper, to taste
- 2 tablespoons chopped parsley
Instructions
- Heat the 1 tablespoons olive oil in a soup pot and add 1 onion, 2 medium carrots, 2 stalks of celery, and 1 clove garlic. Sauté for 4-6 minutes.
- Add the 2 cups leftover turkey, 6 cups low-sodium stock, and 2 bay leaves. Simmer the soup for 30 minutes, then stir in the 1/2 cup orzo and 1 1/2 cups frozen peas.
- Cook for 10 more minutes, or until the orzo is done.
- Taste and adjust the seasoning with Kosher salt and ground pepper, then garnish with 2 tablespoons chopped parsley.
Notes
- Use 2 cups of leftover cooked turkey, either white or dark meat. Leftover rotisserie chicken works, too.
- Turkey or chicken broth can be used. I recommend low-sodium broth so you can adjust the seasoning.
- Orzo absorbs liquid as it sits. Add extra broth when reheating if the soup becomes too thick.
- If making ahead or freezing, cook the orzo separately and add it when serving.
- Feel free to add extra vegetables like green beans, corn, or spinach.
- Make this soup within 1 to 2 days of cooking your turkey and use it within the original 3 to 4-day refrigerated leftover window.
- Freeze promptly for up to 3 months for best quality. Reheat leftovers to 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this with leftover Rotisserie chicken and it was so good.