Go Back
–+ servings
Print

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.

Course Dinner, Soup
Cuisine American
Keyword Easy to make, Leftovers, Turkey
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings

Ingredients

  • 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

Instructions

  1. Into a large dutch oven add 2 tablespoons of olive oil over medium low heat.

  2. Add in the onions, carrots, celery and cook until the vegetables begin to soften, about 10 minutes.

  3. sprinkle in the salt and pepper.

  4. Toss in the garlic and give it a good stir and cook about 2 minutes more.

  5. Remove the Thyme leaves from the stems and add to the vegetables.

  6. Add the cubed up turkey and the turkey stock.

  7. Bring to a boil and add the orzo bring back to a boil for 8 minutes.

  8. Reduce to a simmer and simmer for 10 minutes.

  9. Taste for salt and pepper and serve warm.