Thankful for Leftover Turkey Soup

November 24, 2012

Author Notes:

After two days of turkey, ham, mashed potatoes, dressing and gravy, I always look for something lighter to make with turkey leftovers. And since our temps have plummeted from 65F down to the 30s in the two days since Thanksgiving, soup seems to fit the bill. I often make this one with chicken but those little pieces of turkey pulled off the bones work equally as well. The addition of lemon and dill reminds you of a Greek party in a bowl!


Makes: 3 to 4 quarts


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves minced garlic
  • 2 tablespoons dried dillweed
  • 10 cups chicken broth
  • 3/4 cup dried orzo
  • 3 to 4 cups diced cooked turkey (or chicken), both white and dark meat
  • 1/2 cup chopped fresh parsley
  • Juice of one large lemon (or even more if you like)
  • Salt and pepper to taste
In This Recipe


  1. In a soup pot, heat the oil and add the onion, carrot, celery and garlic. Saute the vegetables until the onion softens and the garlic is fragrant. Add the dillweed and saute for another minute or two.
  2. Add the chicken broth to the pot, bring up to a boil and then simmer for 10 to 15 minutes.
  3. Cook the orzo in a separate pot according to package directions. Drain the orzo and add it to the pot along with the diced turkey (or chicken).
  4. Bring everything back up to a simmer and stir in the parsley. Season with salt and pepper. Off the heat, add the lemon juice to taste.

More Great Recipes:
Pasta|Soup|Celery|Chicken|Orzo|Parsley|Vegetable|Turkey|Carrot|Make Ahead|Serves a Crowd|Fall

Reviews (2) Questions (0)

2 Reviews

lapadia January 30, 2013
Yes!!! Love turkey soup...have an urge for turkey dinner just to make this afterwards :)!!
Author Comment
inpatskitchen January 31, 2013
Thanks! I'm actually pulling out one of those Thanksgiving fried turkeys from the freezer this weekend. You can bet this will be on the table one day next week!