Ingredients
Method
- Heat 1 tbsp olive oil in a soup pot and add the onion, carrots, celery, and garlic. Sauté for 4-6 minutes until softened.
- Add the leftover turkey, bay leaves, and 6 cups of low-sodium chicken or vegetable stock. Simmer the soup for 30 minutes.
- Stir in the 1/2 cup orzo pasta and 1 1/2 cups frozen green peas. Cook for 10 more minutes, or until the orzo is al dente.
- Taste and adjust seasoning with salt and pepper as needed, then garnish with fresh chopped parsley before serving.
Notes
- For extra flavor, use homemade turkey stock if you have it. It deepens the richness of your turkey soup.
- If your turkey pieces are large, shred or chop them into bite-sized pieces before adding to the soup for easier eating.
- Listen for the gentle simmer, not a vigorous boil, to ensure the turkey remains tender and the vegetables cook evenly.
- Store leftover turkey soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat gently on the stove or in the microwave until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your turkey pieces are large, shred or chop them into bite-sized pieces before adding to the soup for easier eating.
- Listen for the gentle simmer, not a vigorous boil, to ensure the turkey remains tender and the vegetables cook evenly.
- Store leftover turkey soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat gently on the stove or in the microwave until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.