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This Delicious Turkey and Orzo Soup is my go to recipe for left over turkey from Thanksgiving, but quite honestly this is the perfect soup for any time. Why is it we only make Turkey’s on Thanksgiving anyway? This is one that will leaving you wanting to buy a few of those turkeys that are now marked down at the super markets.
What Type Of Turkey Works Best In This Recipe
This year I smoked a turkey breast on the grill. You can use what ever you like, but I wanted to share my favorites. I rubbed my turkey with a dry rub overnight using Neil Sarap Wild Game Seasoning. It is absolutely amazing on turkey. You can order it here neilsarap.com you can use my Discount Code “Greg” at checkout and save 15% off your entire order.
I also smoked the turkey using Barrel Proof Bourbon Barrel Chunks. It is made from fresh Kentucky Bourbon Barrels and imparts a smokey smooth flavor to anything that you smoke it with. You can pick it up at many local BBQ shops or you can order it online like I do. It’s available here smokeyourbourbon.com
Prepping Delicious Turkey and Orzo Soup Is So Easy
Start by dicing the turkey into 1 inch cubes. You will need 2 cups, which is about 1 half of a breast on a medium Turkey. If you want to shred your turkey that works as well. You could also use leftover Chicken and get great results.
Next peel and dice 3 carrots, dice 3 stalks of celery, dice up a small onion, mince 3 garlic cloves and strip the thyme leaves off the stems. Just like that the prep is done.
Let’s Cook This Delicious Turkey and Orzo Soup
Into a large dutch oven add 2 tablespoons of olive oil over medium low heat. Add the onions, carrots, celery and 1 teaspoon of salt and 2 teaspoons of pepper and let it cook for 10 minutes. The vegetables should begin to soften. Be sure to add a sprinkle of salt and pepper to the vegetables to build the flavor in layers.
Toss in the garlic and let it go for just a few minutes, then add the turkey and the turkey stock. Bring to a boil add the orzo and return to a boil for 8 minutes, reduce the heat to a simmer and it go for about 10 minutes covered.
Remove from the heat and serve hot for a delicious fall treat that will warm you up on a cool day. This soup is so good you will be wanting to have turkey more often just for the leftovers.
How Long Will This Delicious Turkey and Orzo Soup Keep
Store this in a seal container in the fridge for 3 to 5 days depending on how many days after you cooked the turkey. If you make this within two days of cooking your turkey will be good on the upper end at 5 days. This soup, because of the orzo does not freeze well.
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More Soup Recipes
- The Best Homemade Cream of Mushroom Soup
- Grilled Butternut Squash Soup
- Healthy & Hearty Vegetable Soup
Turkey and Orzo Soup
A great fall soup, but also a great way to use those leftover Thanksgiving leftovers. This soup is so easy but so full of flavors and the best part is it is ready in under an hour.
- 2 Tbsp Olive Oil
- 1 Small Onion Diced
- 3 Cloves Garlic Minced
- 3 Carrots Peeled and Diced
- 3 Stalks Celery Diced
- 1 Tsp Salt
- 2 Tsp Pepper
- 3 Cups Cooked Turkey Cubed
- 6 Cups Turkey Stock Can Substitute Chicken Stock Here
- 1 Cup Uncooked Orzo
- 6 Sprigs Fresh Thyme
Into a large dutch oven add 2 tablespoons of olive oil over medium low heat.
Add in the onions, carrots, celery and cook until the vegetables begin to soften, about 10 minutes.
sprinkle in the salt and pepper.
Toss in the garlic and give it a good stir and cook about 2 minutes more.
Remove the Thyme leaves from the stems and add to the vegetables.
Add the cubed up turkey and the turkey stock.
Bring to a boil and add the orzo bring back to a boil for 8 minutes.
Reduce to a simmer and simmer for 10 minutes.
Taste for salt and pepper and serve warm.