Leftover Turkey Soup
A scrumptious post-holiday meal.
By Lauren Miyashiro; Recipe by Kellie Kelley
Jump to recipe
Yields:
12 c.
Prep Time:
15 mins
Total Time:
40 mins
Regardless of how many people you're hosting for Thanksgiving dinner, there's bound to be some leftover roast turkey. After your obligatory leftover sandwich, transform the meat into a super comforting meal you can stretch over a few days. We're talking soul-nourishing leftover turkey soup!
Filled with turkey, vegetables, and orzo pasta all swimming in a rich broth, this is an easy soup recipe that's ready in under an hour. Plus, it's the perfect lunch or dinner to serve to lingering out-of-town guests. Throw in a fresh Thanksgiving salad and ciabatta bread for dunking. It's just the meal everyone will be craving after all the hearty holiday fare.
How long can you keep turkey to make soup?
How long Thanksgiving leftovers last in the fridge is important to know. According to the USDA, cooked turkey should be eaten within three to four days, so it's best to make your leftover turkey soup soon after the big day. If you have a surplus of turkey, though, you can freeze it for up to six months to enjoy at a later date.
What can you use instead of orzo?
Any small pasta shape will work in this soup! Try macaroni, orecchiette, or ditalini to switch things up! Whichever you choose, add it in step two in place of the orzo and cook according to package directions.
How can you give my turkey soup more flavor?
Herbs are a great way, and this recipe uses rosemary, thyme, and oregano. Optionally, fresh lemon juice is also highly encouraged to give the soup a bright flavor to balance all the traditional holiday flavors. Have leftover green beans and roasted carrots? Chop them up and throw them in!
Can you use turkey stock instead of chicken stock?
Be our guest! Turkey stock would be delicious in this soup. You can also use vegetable stock if that's what you have on hand. Any will do just fine.
How long does leftover turkey soup last in the fridge?
Soup can be stored in an airtight container in the refrigerator up to four days.
Can you freeze leftover turkey soup?
Yes! Once cooled, the soup can be transferred to an airtight container and frozen for up to three months. But if you plan to freeze it, leave out the orzo. It can turn mushy after being frozen and thawed. Let the soup thaw in the refrigerator overnight, then reheat on the stove. Cook the orzo separately, and stir it into the rewarmed soup just before serving.
Can you substitute the turkey?
You can and should make this soup beyond just the holiday season. Cooked and shredded or diced chicken can be substituted. Rotisserie chicken works particularly well.
What else can you do with leftover turkey?
Treat it like rotisserie chicken and use leftover turkey to make turkey pot pie, turkey shepherd's pie, Ree Drummond's favorite turkey tetrazzini, or any number of leftover turkey recipes. You'd be surprised by just how much you can do with extra Thanksgiving turkey.
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Ingredients
- 2 Tbsp.
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 Tbsp.
all-purpose flour
- 8 cups
chicken stock
- 1 Tbsp.
chopped fresh rosemary
- 2 tsp.
kosher salt, plus more to taste
- 1/2 tsp.
dried thyme
- 1/2 tsp.
dried oregano
- 1/2 tsp.
ground black pepper, plus more to taste
- 3/4 cup
uncooked orzo pasta
- 3 cups
chopped cooked turkey
- 2 cups
packed baby spinach leaves
- 1/4 cup
fresh lemon juice, optional
Ground black pepper, to taste
Directions
- Step 1In a large Dutch oven, heat the oil over medium-high heat. Add the carrots, celery, onion, and green beans. Cook until the vegetables begin to soften, about 7 minutes. Add the garlic and cook for 1 minute. Stir in the flour and cook, stirring constantly, for 2 minutes.
- Step 2Slowly stir in the stock, rosemary, salt, thyme, oregano, and pepper and bring to a boil. Stir in the orzo. Reduce the heat to medium so the soup gently boils and cook until the orzo is tender, 8 to 10 minutes. Add the turkey, spinach, and lemon juice, if using. Cook until the spinach wilts, about 1 minute. Season with more salt and pepper. Serve immediately.
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