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Cozy up with this quick One Pot Leftover Turkey Soup with Orzo—comforting, hearty, and ready in 35 minutes for the perfect weeknight meal.
Recipe at a Glance
Olive oil or butter, yellow onion, carrots, celery, garlic, salt, pepper, turkey or chicken stock, parsley, thyme, orzo, cooked turkey, zucchini, frozen peas, lemon.
Cozy, brothy comfort with tender turkey, soft orzo, and pops of fresh veggies—brightened up with a little lemon at the end.
Easy. If you can chop veggies and stir a pot, you’re golden.
Large soup pot, cutting board, knife, wooden spoon, ladle.
Keep an eye on the orzo—it goes from al dente to mushy fast! Taste a piece around the 9-minute mark.
Skip chopping fresh herbs and use a pinch of dried thyme if that’s what you’ve got.
No turkey? Shredded rotisserie chicken works perfectly.
In the Test Kitchen
After Thanksgiving, my fridge always turns into a puzzle of containers—bits of turkey, a scoop of stuffing, and more gravy than anyone needs. I wanted something easy, light, and comforting to bring that leftover turkey back to life. I first tried tossing it into a creamy noodle soup, but it felt too heavy. Then I tested a rice version, and it just kept soaking up all the broth. Finally, I landed on this one-pot leftover turkey orzo soup—brothy, cozy, and bright with lemon and herbs. It’s the kind of recipe that feels like a warm hug after the holiday chaos – cozy, and exactly what those post-holiday evenings call for.
Ingredient Notes
Crisp celery and sweet carrots build that classic soup base, while tender zucchini and frozen peas keep things light and colorful.
Baby carrots can stand in for regular ones, celery salt can replace fresh celery in a pinch, and you can swap zucchini for yellow squash or peas for corn or spinach.
A small yellow onion and fresh garlic cloves give the soup a rich, savory backbone.
White onion or shallots work just as well, and jarred minced garlic (½ teaspoon per clove) makes things even quicker.
Fresh parsley and thyme add brightness and depth that make the soup taste clean, cozy, and homemade.
Use dried herbs if that’s what you’ve got—1 teaspoon dried thyme for 1 tablespoon fresh, and 1 teaspoon dried basil in place of parsley as dried doesn’t have much flavor.
Use homemade turkey or chicken stock for the richest flavor—it makes the soup taste like it simmered all day. Shredded leftover roast turkey (light and dark meat combo) keeps it juicy and hearty.
Store-bought low-sodium chicken broth works great if you’re short on time, and rotisserie chicken is a perfect stand-in for turkey.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Sauté the Vegetables
Heat two tablespoons of olive oil or butter in a big soup pot over medium heat. Toss in one diced onion, two sliced carrots, and two sliced celery stalks. Let those cook for about five to seven minutes, until they’re soft and just starting to get golden around the edges.
Now stir in four minced garlic cloves. Sprinkle in some salt and pepper, and cook for just a minute or two until the garlic smells amazing.
Pour in the Broth
Pour in six cups of turkey or chicken stock, then add a quarter cup of chopped parsley and a tablespoon of fresh thyme. Bring everything to a gentle boil—it’s already starting to smell like cozy comfort.
Add Turkey and Orzo
Stir in three cups of cooked, shredded turkey and one cup of uncooked orzo. Let that simmer, uncovered, for about five minutes. Give it a stir here and there so the pasta doesn’t stick.
Add Zucchini + Peas
Next up, toss in one diced zucchini and a cup of frozen peas. Keep simmering for another seven to eight minutes, until the orzo is tender and the veggies are perfectly cooked.
Finish with Lemon & Garnish
Right at the end, squeeze in the juice of half a lemon for a little brightness. Taste, adjust the salt and pepper, and you’re ready to serve.
Ladle the soup into bowls and sprinkle with a little extra parsley on top. Cozy, nourishing, and done in just about thirty-five minutes.
1x2x3x
Serves 6
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Heat olive oil or butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened and just starting to turn golden.
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Stir in the minced garlic, and season with salt and pepper. Cook for 1–2 minutes, until fragrant.
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Add the turkey or chicken stock, parsley and thyme. Bring the mixture to a gentle boil.
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Stir in the shredded turkey and uncooked orzo. Simmer for 5 minutes, uncovered.
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Add the diced zucchini and frozen peas. Simmer for another 7–8 minutes, until the orzo is tender and the vegetables are just cooked through.
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Stir in the optional lemon juice. Taste and adjust seasoning.
Erren’s Top Tips
- Cut your veggies evenly. Uniform slices of carrots and celery cook at the same speed, so no mushy bits or crunchy surprises.
- Toast the orzo. Stir it in with the turkey and let it cook for a minute before adding zucchini and peas—it deepens the flavor and helps prevent stickiness.
- Season as you go. A pinch of salt with the veggies, another after the broth, and a final taste test at the end builds layered flavor.
- Don’t skip the lemon. That squeeze of citrus at the end brightens everything and balances the richness of the stock.
- Keep the soup brothy. Orzo loves to soak up liquid, so if it thickens too much, add a splash of stock or water when serving.
Variations & Add-Ins
- Add chopped spinach or kale at the end for extra greens.
- Swap zucchini for diced bell peppers or mushrooms.
- Stir in a splash of cream or a sprinkle of Parmesan for a richer, more indulgent finish.
- For a Mediterranean twist, add a handful of sun-dried tomatoes and olives.
Storage & Freezing
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The orzo will soak up broth as it sits, so add extra stock or water when reheating.
- Freezing: Freeze the soup without the orzo for best results. Cook fresh orzo separately and stir it in when reheating the soup from frozen. It keeps in the freezer for up to 3 months.
FAQs
Yes! Shredded rotisserie chicken works beautifully here and makes it a year-round recipe.
How do I keep the orzo from getting mushy?
Cook it just until al dente—around 9–10 minutes total—and store leftovers with extra stock on hand to loosen it up when reheating.
Can I make this gluten-free?
Absolutely. Swap the orzo for gluten-free pasta or even cooked rice. Just adjust the cook time so your alternative grain doesn’t overcook.
What’s the best way to reheat turkey orzo soup?
Reheat gently on the stovetop over medium-low heat. Add a splash of stock or water to loosen it up and keep it soupy.
Can I make this in advance for meal prep?
Yes! For best results, cook the soup base and add the orzo fresh when you’re ready to serve. This keeps the texture light and brothy instead of thick and starchy.
