Description
This comforting Turkey Orzo Soup is a hearty and flavorful dish perfect for using leftover turkey. Featuring tender vegetables sautéed in olive oil, aromatic garlic and thyme, a splash of white wine, and tender orzo pasta simmered in savory chicken broth, this soup offers a warm and satisfying meal in just 30 minutes.
Ingredients
Vegetables and Herbs
- 1 cup diced carrots (about 2 medium)
- 1 cup diced yellow onion (1 medium)
- 1/2 cup diced celery (2 stalks)
- 3 cloves garlic (minced) or 1 teaspoon garlic powder
- 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
- 2 tablespoons parsley (chopped)
Liquids and Broth
- 1 tablespoon olive oil
- 1/3 cup white wine or 3 tablespoons lemon juice
- 6 cups chicken broth
Proteins and Staples
- 1 cup dry orzo pasta
- 3 cups chopped or shredded cooked turkey
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Sauté Vegetables: Heat olive oil over medium heat in a Dutch oven or stock pot. Add the diced onions, carrots, and celery and sauté for 5-6 minutes until the vegetables are softened.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme and cook for an additional 30 seconds to release their fragrance.
- Deglaze with Wine: Pour in the white wine and scrape the bottom of the pan to loosen any caramelized bits, enhancing the flavor of the soup.
- Add Broth and Bring to Boil: Pour in the chicken broth and increase heat to bring the mixture to a boil over high heat.
- Add Orzo and Turkey: Once boiling, reduce the heat to medium-low and stir in the orzo pasta and shredded cooked turkey.
- Simmer Soup: Cook for 10 minutes, stirring frequently to prevent sticking, until the orzo is tender and the turkey is heated through.
- Season and Garnish: Stir in salt, black pepper, and chopped parsley. Adjust seasoning to taste before serving.
Notes
- You can substitute lemon juice for white wine if preferred or for a non-alcoholic option.
- Leftover cooked turkey works perfectly in this soup, making it a great way to use up remnants from a holiday meal.
- For a vegetarian version, replace turkey with mushrooms or tofu and use vegetable broth instead of chicken broth.
- Do not overcook the orzo; it should be tender but not mushy.
- Adding fresh parsley at the end brightens the flavor and adds color.
