I’m so excited to share my favorite Turkey Orzo Soup recipe with you today! It’s a go-to comfort food when the weather turns chilly.
There’s something magical about that first spoonful: tender turkey, perfectly cooked orzo and vegetables swimming in savory broth.
It’s incredibly simple to make, yet always impresses dinner guests.
Want to know the secret ingredient that takes this soup from good to absolutely irresistible?
Let me walk you through it…
Ingredients
- Olive oil
- Garlic
- Onion
- Carrots
- Celery stalks
- Cooked shredded turkey
- Chicken broth
- Orzo pasta
- Fresh thyme
- Dried oregano
- Salt
- Black pepper
- Fresh parsley
- Lemon juice
Recommended Tools
Having the right kitchen tools on hand will make preparing Turkey Orzo Soup so much easier and more enjoyable. These kitchen essentials help you chop veggies, simmer broth and create this comforting soup with minimal fuss and maximum flavor.
- Large Soup Pot:
A sturdy pot with high sides provides plenty of space for simmering broth, vegetables and orzo together.
- Chef’s Knife:
Makes quick work of chopping onions, dicing carrots and celery, and mincing garlic for the soup base.
- Wooden Spoon:
Perfect for stirring the soup while it simmers and preventing the orzo from sticking to the bottom of the pot.
- Measuring Cups:
Helps you add the right amount of chicken broth and orzo for perfect soup consistency.
- Cutting Board:
Provides a stable surface for prepping all your vegetables and keeping your counter clean.
- Citrus Juicer:
Makes it easy to extract fresh lemon juice that brightens up the flavor of your finished soup.
Instructions
Let’s get cooking! Start by heating a splash of olive oil in a large pot over medium-high heat. Toss in 2 minced garlic cloves and 1 small chopped onion – your kitchen will smell amazing in seconds!
Add 2 diced carrots and 2 diced celery stalks, then cook until everything softens up nicely.
Sprinkle in some fresh thyme (or dried if that’s what you’ve got handy) and dried oregano, giving everything a quick stir to wake up those herbs.
Now, pour in 7-8 cups of chicken broth and bring the whole pot to a cheerful boil.
Time to add the star of the show – about 2 cups of that delicious shredded turkey you’ve got waiting! Drop in ½ cup of orzo pasta at the same time.
Now let everything simmer happily until the orzo is tender, which takes about 15 minutes.
Season your creation with salt and black pepper to taste – don’t be shy here! The right seasoning makes all the difference.
For the grand finale, stir in some freshly chopped parsley and squeeze in fresh lemon juice to taste. That citrus zing really brightens up the whole soup!
Got no turkey? No problem! Grab a rotisserie chicken from the store as a super-easy substitute. Your soup will still be totally scrumptious!
Pro Tips
For a quick weeknight shortcut, prep and chop all vegetables the day before, storing them together in an airtight container in the refrigerator until you’re ready to make the soup.
This simple step saves precious minutes during busy evenings and allows the flavors to develop even more deeply once the soup is cooked.
Substitutions & Variations
Making simple swaps or additions to this turkey orzo soup can transform it into a completely new dish while maintaining its comforting essence.
- Mediterranean Version: Add olives, feta cheese and a touch of lemon zest for a bright Greek-inspired variation.
- Vegetarian Option: Substitute the turkey and chicken broth with chickpeas and vegetable broth for a hearty plant-based alternative.
- Gluten-Free Adaptation: Replace orzo with rice or quinoa to make this soup suitable for those with gluten sensitivities.
- Spicy Twist: Add red pepper flakes and a dash of hot sauce for a soup with extra heat and dimension.
- Creamy Variation: Stir in a splash of heavy cream or coconut milk before serving for a richer texture and flavor profile.
- Spring Version: Swap winter vegetables for asparagus, peas and fresh herbs like mint for a lighter seasonal approach.
Leftovers & Storage Tips
Three important things to know about this turkey orzo soup: it tastes even better the next day, stores beautifully, and can be repurposed into entirely new meals!
Refrigerate leftovers for up to 4 days in airtight containers. The orzo will continue absorbing liquid, so add extra broth when reheating.
Try transforming leftovers into a casserole by mixing with cheese and baking until bubbly!
Tonight’s Comfort Meal
Turkey Orzo Soup
A hearty and comforting soup featuring tender turkey, vegetables, and orzo pasta in a flavorful broth.
- Olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- Cooked shredded turkey (about 2 cups)
- 7-8 cups chicken broth
- ½ cup orzo pasta
- Fresh thyme (or dried, less amount)
- Dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped
- Lemon juice, to taste
Heat olive oil in a large pot over medium-high heat; add garlic, onion, carrots, and celery; cook until softened.
Add thyme and oregano; stir briefly.
Pour in chicken broth, bring to a boil.
Add shredded turkey and orzo; simmer until orzo is tender (about 15 minutes).
Season with salt and pepper.
Stir in parsley and squeeze lemon juice before serving.
