After a big holiday feast, what better way to use up leftover turkey than with a warm, comforting bowl of homemade turkey soup? This easy, one-pot recipe is packed with flavorful broth, tender turkey, hearty vegetables, and orzo pasta, making it the perfect post-Thanksgiving or anytime meal.
Even if you don’t have leftover turkey, you can still enjoy this soup year-round by substituting rotisserie chicken. Ready in under an hour, this cozy and nutritious soup is the ultimate way to reduce food waste while enjoying a delicious homemade meal!
Why You’ll Love This Leftover Turkey Soup
✅ Quick & Easy – Ready in just 45 minutes.
✅ One-Pot Meal – Minimal cleanup with a simple stovetop method.
✅ Perfect for Holiday Leftovers – Uses up extra turkey, broth, and herbs.
✅ Light Yet Satisfying – A healthy, nourishing soup without being heavy.
✅ Versatile & Customizable – Swap ingredients to suit your taste!
What Makes This Soup So Delicious?
🍗 Tender Leftover Turkey – A great way to repurpose holiday leftovers.
🥕 Classic Vegetables – Onion, celery, and carrots add depth and sweetness.
🌿 Aromatic Herbs & Spices – Fresh thyme, rosemary, and bay leaves create a rich, comforting flavor.
🍜 Orzo Pasta for Heartiness – Keeps the soup light but satisfying.
🔥 Slow Simmering for Deep Flavor – Allows all ingredients to meld perfectly.
Ingredients You’ll Need
This simple ingredient list makes a flavor-packed soup:
For the Soup Base
- 2 tablespoons olive oil – For sautéing.
- 1 small yellow onion, chopped – Adds a mild, savory base.
- 3 ribs celery, chopped – Brings a light crunch and freshness.
- 3 medium carrots, sliced ¼-inch thick – Sweetness and color.
- 4 cloves garlic, minced – Adds a rich, aromatic depth.
- 8 cups low-sodium chicken broth – The base of the soup.
For the Flavor & Protein
- 1 teaspoon chopped fresh rosemary – Warm, woodsy flavor.
- 3 sprigs fresh thyme – Adds earthiness.
- ½ teaspoon salt – Enhances the overall flavor.
- ¼ teaspoon black pepper – A mild kick of warmth.
- 2 bay leaves – Infuses a subtle herbal note.
- 3 cups chopped cooked leftover turkey – The star of the dish!
For the Hearty Texture
- ¾ cup orzo pasta (or other pasta/rice, see notes) – Provides substance.
💡 No orzo? Swap for rice, egg noodles, or another small pasta shape!
How to Make Leftover Turkey Soup
This easy, one-pot meal comes together in a few simple steps!
Step 1: Sauté the Vegetables
- Heat olive oil in a large Dutch oven or heavy pot over medium heat.
- Add the chopped onion, celery, and carrots, stirring frequently.
- Cook for about 6 minutes, until the vegetables begin to soften.
💡 Sautéing the vegetables first builds rich flavor in the soup!
Step 2: Add Garlic & Herbs
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Pour in the chicken broth and add:
- Rosemary
- Thyme sprigs
- Salt & black pepper
- Bay leaves
💡 Using fresh herbs? The thyme leaves will fall off while cooking—just discard the stems later!
Step 3: Simmer & Build Flavor
- Increase the heat to bring the soup to a gentle simmer.
- Once boiling, reduce the heat to low, cover, and cook for 15 minutes.
💡 Simmering allows the flavors to fully develop!
Step 4: Add Turkey & Orzo Pasta
- Stir in the chopped turkey and orzo pasta.
- Cover and continue to simmer for 9-11 minutes, until the pasta is tender but not mushy.
💡 For extra flavor, add a splash of lemon juice or grated Parmesan before serving!
Step 5: Remove Herbs & Serve
- Take out the thyme stems and bay leaves.
- Taste and adjust seasoning with more salt and pepper, if needed.
- Serve warm and enjoy!
💡 Pair with crusty bread, biscuits, or a fresh green salad for a complete meal!
Ways to Customize This Turkey Soup
🍜 Swap Orzo for Rice or Noodles – Use ¾ cup uncooked rice or egg noodles instead.
🌱 Make It Heartier with Extra Veggies – Add mushrooms, zucchini, spinach, or corn.
🌶 Spicy Turkey Soup – Stir in red pepper flakes or diced jalapeños.
🧄 Extra Garlic Flavor – Roast the garlic before adding for a deep, sweet flavor.
🥫 Creamy Turkey Soup – Add ½ cup heavy cream for a richer version.
💡 For a tangy twist, stir in fresh lemon juice before serving!
What to Serve with Leftover Turkey Soup
🥖 Crusty Bread – Perfect for dipping into the flavorful broth.
🥗 Side Salad – A light arugula or mixed greens salad balances the meal.
🧀 Grilled Cheese Sandwich – A delicious pairing for a cozy lunch.
🍋 Lemon Wedges – Brightens up the flavors with a fresh citrus touch.
💡 Pair with a light white wine like Sauvignon Blanc for a delicious combo!
Storage & Meal Prep Tips
🥡 Refrigerate: Store in an airtight container in the fridge for up to 4 days.
❄️ Freeze: Freeze for up to 3 months (without pasta for best texture).
🔥 Reheat: Warm in a pot over medium heat, adding extra broth if needed.
💡 For best results, store the soup and pasta separately to prevent the pasta from absorbing too much broth!
FAQs About Leftover Turkey Soup
Q: Can I use turkey stock instead of chicken broth?
A: Absolutely! Turkey stock will enhance the depth of flavor.
Q: Can I make this soup in a slow cooker?
A: Yes! Cook on LOW for 4-6 hours, then add pasta in the last 30 minutes.
Q: What’s the best way to thicken this soup?
A: Let it simmer uncovered for 5-10 extra minutes, or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Q: Can I make this soup dairy-free?
A: Yes! This soup is naturally dairy-free, just skip any optional cheese toppings.
Final Thoughts
This Leftover Turkey Soup is cozy, comforting, and the perfect way to use up holiday leftovers. With flavorful broth, tender turkey, and hearty orzo pasta, it’s a simple yet satisfying dish that will warm you up in no time!
Try this easy, delicious soup today, and enjoy a bowl of pure comfort food! 🍲✨
Short version
Leftover Turkey Soup
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 3 ribs celery chopped
- 3 medium carrots sliced ¼-inch thick
- 4 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 teaspoon chopped fresh rosemary
- 3 sprigs fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 3 cups chopped cooked leftover turkey or leftover cooked chicken
- ¾ cup orzo pasta 4 ounces, see note
Instructions
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, celery, and carrots, stirring often, and cook until the vegetables begin to soften, about 6 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, then add the chopped rosemary, thyme sprigs, salt, pepper, and bay leaves.
- Increase the heat to bring the soup to a simmer. Once boiling, reduce to a low simmer, cover the pot, and cook for 15 minutes.
- Stir in the chopped cooked turkey and orzo pasta. Cover and simmer for 9-11 minutes, until the pasta is al dente (just tender).
- Remove and discard the thyme stems (the leaves will have fallen into the soup) and bay leaves. Taste and adjust seasoning with additional salt and pepper, if needed.
Notes
