Soups & Salads

Best-Ever Leftover Turkey Soup


Posted: November 15

Time: 40 minutes

Yield: 6 servings

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Thanksgiving leftovers have inspired countless recipes and strategies to make the most of them. The Best-Ever Leftover Turkey Soup approaches this delicious dilemma in a novel way: instead of a heavy sandwich, it transforms the leftovers into a refreshing, reinvigorating soup. Steaming with savory, herby flavors, the Best-Ever Leftover Turkey Soup is an ocean of juicy turkey and tender orzo pasta. Light, bright, and festive, this soup simmers with the warmth of the holidays!


Ingredients

2 tablespoons olive oil
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 small onion, chopped
1 cup green beans
3 garlic cloves, finely chopped
3 tablespoons all-purpose flour
8 cups chicken stock
1 tablespoon rosemary, chopped
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more to taste
3/4 cup uncooked orzo pasta
3 cups turkey, chopped and cooked
2 cups baby spinach leaves, packed
1/4 cup fresh lemon juice, optional

Directions

Step 1

In a large dutch oven on the stove-top over medium heat, heat the olive oil.

Step 2

Add in the carrots, celery, onion, and green beans and cook until the vegetables begin to soften, about 7 minutes.

Step 3

Add in the garlic and cook until fragrant, about 1 minute.

Step 4

Add in the flour and cook, stirring constantly, until the raw flour smell disappears, about 2 minutes.

Step 5

Slowly stir in the chicken stock, rosemary, salt, thyme, oregano, and black pepper.

Step 6

Bring the mixture to a boil.

Step 7

Once boiling, add in the orzo.

Step 8

Reduce the heat to medium and cook until the orzo is tender, about 8-10 minutes.

Step 9

Stir in the turkey, spinach, and lemon juice and cook until the spinach wilts, about 1 minute.

Step 10

Season with salt and pepper to taste.

Step 11

Serve hot!


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