Leftover Turkey Soup

top view turkey soup with veggies in a white bowl

5 from 1 vote

This easy leftover turkey soup features tender turkey, carrots, celery, peas, and orzo pasta simmered in a flavorful broth. A comforting one-pot meal and a delicious way to use up Thanksgiving leftovers!

Prep Time10

Cook Time45

Total Time55

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free, Low Calorie

Skill Level: Beginner

Servings: servings

Author: Rena Awada

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