Description
Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion, chopped finely
- 2 sticks celery, diced into small cubes
- 2 medium carrots, diced into small cubes
- 3 cloves garlic, minced
- 1 tablespoon all purpose flour
- 5 cups chicken stock
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 + 1/2 cups cooked turkey, shredded
- 1/2 cup uncooked orzo
- 1/4 cup heavy cream
- 1 cup baby spinach
Instructions
- Heat olive oil in a 4 qt Dutch oven or medium cooking pot over medium-high heat. Add onions, celery, and carrots, and sauté until soft, about 5-7 minutes. Add garlic and sauté for one minute.
- Add flour and cook for one minute, continuously stirring. Then, add one cup of chicken stock and stir until flour is dissolved. Add remaining stock, Italian seasoning, salt and pepper. Stir to combine.
- Stir in turkey and orzo and bring to a boil over high heat. Lower the heat to medium, and cook for 10 minutes, until orzo is cooked through. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- Remove from heat and stir in the cream until fully incorporated. Add spinach and stir until wilted, about 1 minute. Season with salt and pepper as needed, to taste. Serve immediately with a squeeze of fresh lemon juice (if desired).
Equipment
Notes
Turkey: This is a great way to use leftover turkey from a whole roast turkey, slow cooker turkey breast or juicy roasted turkey breast. You can also easily substitute the cooked turkey with cooked chicken. Follow the recipe the exact same using leftover roast chicken or a store-bought rotisserie chicken.
How to store: Creamy turkey orzo soup is best served immediately. You can store leftovers in the refrigerator for up to 3-4 days. Store it in the pot (covered with the lid) or transfer to an airtight container.
How to freeze: Allow the soup to cool to room temperature first, then transfer it to into an airtight container or freezer bag and freeze in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
How to reheat: Reheat on the stove over medium heat for a few minutes until warmed through. Note that the orzo will continue to soak up water and expand almost double or triple its size. To reheat, you will likely need to add a little water to thin out the soup again.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American