This Turkey Orzo Soup is a perfect use for leftover Thanksgiving turkey. Try substituting Sunday’s leftover roasted chicken too!
I love that the cooler weather is approaching. It means more soup like this Turkey Orzo Soup. I will purposely buy a whole turkey or just the breast and roast it on a Sunday afternoon, knowing that I will almost always have leftovers.
The recipe below calls for chicken or vegetable broth; however, I’ve also used homemade turkey stock made from boiling the carcass with some onions, celery and carrots after all the meat has been carved from the bone. This soup is simple to make and really warms you from the inside out on a cool day.
Turkey Orzo Soup
This Turkey Orzo Soup is a perfect use for leftover Thanksgiving turkey.
Calories: 91 kcal
- 1 c . Carrots, small dice
- 1/4 c . Red Onion, small dice
- 2 Stalks Celery, small dice
- 1 tbs . Extra Virgin Olive Oil
- 1 tbsp . Fresh Parsley, chopped
- 1 c . Turkey, cooked and chopped
- 4 c . Chicken or Vegetable Broth
- 2 c . Water
- 1/2 c . Orzo
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- Heat the oil in a large pot over low heat; then add in the carrots, onion and celery. Allow the vegetables to sweat and soften for approximately 3-5 minutes.
- Add the parsley, turkey, broth, water and orzo. Mix well.
- Bring mixture to a boil, then reduce to a simmer over low heat for 15-20 minutes or until the pasta is cooked through.
Turkey Orzo Soup
Amount Per Serving (1 g)
Calories 91 Calories from Fat 29
% Daily Value*
Total Fat 3.2g 5%
Total Carbohydrates 8.4g 3%
Dietary Fiber 1.1g 4%
Protein 7.2g 14%
* Percent Daily Values are based on a 2000 calorie diet.
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