Can you use leftover turkey for soup?

Yes. Add the cooked turkey during the last 2–3 minutes so it warms through without drying out. This keeps the meat tender in Leftover Turkey Orzo Soup and prevents shredding into strings.

What meals can you do with leftover turkey?

Soups, casseroles, salads, and quick appetizers all work. Two reader-favorite snacks are Leftover Turkey Hand Pies and Leftover Turkey Crescent Roll Pinwheels —both are fast and freezer-friendly.

Is orzo good in turkey soup?

It’s ideal. Orzo cooks quickly, brings gentle body, and won’t weigh down the broth. Aim for al dente so the pasta stays pleasant after resting.

How long is orzo soup good for in the fridge?

Usually 3–4 days in airtight containers. For the best texture, store the pasta separately and add it to bowls when reheating this one pot leftover turkey soup.

Can you use a 5-day-old turkey in soup?

For safety, use refrigerated cooked turkey within 4 days. If it’s been longer, skip it or use properly thawed frozen turkey instead.

How to make soup with Christmas leftovers?

Combine turkey, any roasted vegetables, and good broth; add orzo and simmer until tender. Finish with lemon and herbs for a bright, weeknight-easy leftover turkey soup recipe easy to repeat after the holidays.

Delicious Leftover Turkey Orzo Soup – Bright, Lemony, 30 Minutes

Name: Leftover Turkey Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2–3 cups cooked turkey, shredded or diced; 1–2 tablespoons olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery ribs, diced; 2–3 garlic cloves, minced; 6 cups low-sodium turkey or chicken broth; 1/2 teaspoon dried thyme; 1 bay leaf; 3/4 cup orzo pasta; 1 lemon (zest and juice, added off heat); 2–3 tablespoons chopped parsley or 1 tablespoon chopped dill; Salt and black pepper, to taste

Description

Leftover Turkey Orzo Soup is a bright, one pot leftover turkey soup ready in 30 minutes: tender turkey, al dente orzo, and a fresh lemon finish for an easy leftover turkey soup with lemon.

Ingredients

Scale

2–3 cups cooked turkey, shredded or diced
1–2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery ribs, diced
2–3 garlic cloves, minced
6 cups low-sodium turkey or chicken broth
1/2 teaspoon dried thyme
1 bay leaf
3/4 cup orzo pasta
1 lemon (zest and juice, added off heat)
2–3 tablespoons chopped parsley or 1 tablespoon chopped dill
Salt and black pepper, to taste

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Instructions

Warm oil in a Dutch oven over medium heat. Add onion, carrot, and celery with a pinch of salt; cook 5 minutes until glossy. Stir in garlic for 30 seconds.
Pour in broth; add thyme, bay leaf, and black pepper. Bring to a gentle simmer.
Stir in orzo; simmer 8–10 minutes, stirring occasionally, until pasta is tender with a slight bite.
Lower heat. Add turkey and warm 2–3 minutes; do not boil.
Turn off heat. Stir in lemon zest and juice, then herbs. Taste and adjust salt, pepper, and lemon. Serve hot.

Notes

For best leftovers, undercook orzo by 1 minute or store pasta separate and combine when serving.
Freeze the soup base (without pasta) up to 3 months; add freshly cooked orzo after reheating.
Creamier option: stir in 3–4 tablespoons evaporated milk off heat.
Gluten-free: use gluten-free orzo or add cooked rice to bowls and ladle hot soup over.
Instant Pot: 2 minutes on High Pressure with quick release; add lemon and herbs off heat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 7 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 45 mg