I don’t know about you, but this Thanksgiving I have A LOT of leftovers. This soup recipe is perfect for using up and changing flavor directions with your turkey leftovers. It’s so simple you can make this in about 30 minutes. It makes a gorgeous creamy soup for your next couple of lunches. This is one of Jude’s favorite meals lately, Ok less talking more eating, let’s get to it.
Left Over Turkey Soup
This soup can be made with leftover turkey or you can use a rotisserie chicken. It’s perfect for a cold winter day and best of all this hearty and will leave you feeling full, warm, and nourished.
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic (smashed)
- 4 stocks celery (diced)
- 4 carrots (peeled and diced)
- 3 32oz boxes chicken broth ((I use bone broth for added nutrients))
- 16 oz orzo pasta
- salt and pepper to taste
- Leftover turkey
- 2 tbsp heavy cream (optional)
In a pot heat the olive oil and sautÃ© onions, garlic, celery, and carrots until translucent (DO NOT brown)
Add 1 box of chicken broth and simmer until carrots are tender. Using an emersion blender roughly blend the soup. Only partially blend it, we donâ€™t want it to become a puree, just a bit smoother.
Add orzo and the second box of broth. Simmer until pasta is cooked.
Stir in the third box of broth and turn off the heat. Salt and pepper to taste. Add heavy cream. Enjoy!
Cooking the orzo in the soup will give the broth a creamy thick texture. By adding the third box of broth last you can get whatever soup consistency you prefer.