If your fridge is anything like mine the week after a big holiday meal, you probably have a container of turkey staring down at you every time you open the door. And as much as I love a good turkey dinner, there are so many days in a row my kids and I want the exact same dish over and over again.
This hearty, flavorful leftover turkey orzo soup is my ideal post-holiday “reset of flavors.” It uses up leftover turkey (so nothing goes to waste!), adds a whole new flavor profile with savory herbs and a little crunch, and makes a big batch — perfect for lunches, busy weeknights, or stocking your freezer.
And the best part? It’s kid-approved, nutritious, and comes together in one pot…just the kind of recipe we all need this time of year.
If you’re looking for even more ways to repurpose leftovers, check out my delicious and easy leftover turkey recipes or try my Make-Ahead Dinner Turkey Casserole for a stress-free dinner later in the week.
An easy way to use up leftover holiday turkey
Once the big holiday meal is over and you’ve been eating leftovers for a few days, you might be craving something warm and comforting, but definitely not turkey dinner around a quarter. This soup gives you all the satisfaction of a hearty, flavorful meal without feeling like leftovers.
Savory herbs, sweet vegetables, soft orzo and a little brightness from white wine vinegar make this soup incredibly warm and fresh. It also makes a generous batch, meaning it’s perfect for lunchboxes or freezing for later.
I’ve included slow cooker prep tips, gluten-free substitutions, freezing instructions, and how to keep orzo from getting dirty – all mom-tested at home!
Because you will love this recipe
- Kid-approved taste: soft vegetables, mild herbs and tiny orzo make it easy for little ones.
- Convenience in a container: quick to prepare, easy to clean and perfect for busy evenings after the holidays.
- Waste reduction: uses leftover turkey in a fresh, different way.
- Lunch friendly: perfect for thermoses (with a little tip below!).
- Dietitian approved: full of protein, vegetables and hydration.
Looking for more Turkey inspiration? Try my Pumpkin Turkey Chili, baby-friendly turkey and lentil meatballs, or these turkey mushroom burgers – another family favorite.
Helpful Tips for Making Turkey Orzo Soup
If this is your first time using orzo, I thought I’d share some helpful tips, just in case!
- Keep the orzo separate if storing so it doesn’t absorb too much broth.
- Freeze without orzo for best texture.
- Extras love kids: peas, corn, green beans, spinach, extra noodles.
- For toddlers: chop vegetables smaller or cook longer for extra tenderness.
- Slow cooker: saute the vegetables first. add orzo in last 30 minutes.
More turkey recipes you’ll love
Here are some easy, tasty ways to use up that last bit:
Leftover Turkey Orzo Soup (Kid Approved!)
A comforting, kid-approved Turkey Orzo Soup with vegetables, herbs, and orzo. One container, freezer friendly and perfect for using holiday turkey.
- 2 Ms extra virgin olive oil
- 1 to 2 yellow onions chopped, about 2 cups/500 mL
- 3 carrots cut into 1/4- to 1/2-inch pieces, about 2 cups/500 mL
- 2 celery ribs cut into half moons, about 1 cup/250 mL
- 4 cloves garlic ground beef, about 2 tbsp/30 mL;
- 1 Ms dried parsley
- 1 1/2 ch dried thyme
- 1 1/4 ch sage powder
- 1 1/4 ch dried rosemary
- 1 bay leaf
- 10 cups chicken stock
- 2 to 3 cups leftover turkey, chopped or shredded
- 1 cup uncooked orzo
- 1 Ms white wine vinegar
- Salt and pepper for taste
In a large saucepan, add the oil and place over medium-high heat. Prepare the onion, carrots and celery as directed, adding them to the pot as you go. Sprinkle with salt and pepper to taste and continue sautéing for another 5 minutes. Prepare the garlic and mix it into the vegetables. Cook for a few minutes, until the onions are translucent and soft and the garlic is lightly browned.
Add the parsley, thyme, sage, rosemary and bay leaves and cook for a minute, until fragrant.
Pour in the stock, turn up the heat and let it boil. Reduce the heat to medium, cover, and cook for 15 minutes or until the carrots are almost soft and fork-tender, reducing the heat if necessary.
Add orzo and turkey, increase heat to medium-high, and continue cooking, covered, until orzo is al dente, 8 to 11 minutes.
Remove the soup from the heat, remove the bay leaf and mix with the vinegar. Taste and season with salt and pepper. Serve hot.
If you’re not going to eat all of the soup at once, I suggest cooking and storing the orzo separately, adding it to a bowl when you serve it, so it doesn’t get too soft or thicken the soup too much while it sits.
Consider storage safety by keeping the soup in the refrigerator for up to 4 days after initially cooking or freezing the turkey.
Gluten-free version:
Use gluten free orzo, I recommend cooking and storing it separately from the soup as it can get mushy, adding some to your bowl when you serve it.
To make this soup in a slow cooker:
I still recommend sauteing the vegetables before adding them to the slow cooker for the best flavor. If you add them raw, you can add some extra herbs after cooking. Add the spices and stock and cook for 3 to 4 hours on low or 6 to 7 hours on high. Make sure the heat is set to high, add the orzo and turkey and let it cook for about half an hour until the orzo is al dente. Add the vinegar, taste and season with salt and pepper and serve.
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She is its founder Central Collective Nutrition and has nearly 20 years of experience helping families feel confident about feeding their children.
