When the house quiets down after the holidays and the fridge is full of turkey, this is the recipe I reach for. It’s simple, nourishing, and uses up every last bit of that bird you worked so hard to cook. This leftover turkey soup recipe brings together tender turkey, chewy barley, and silky orzo pasta, filling, flavourful, and perfect for cold days on the farm.
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The best part about this recipe is it can be put together in less than 1 hour for an easy weekday meal. Serve it with a side of freshly made bread and this recipe turns into a 5 star meal.
Why This Leftover Turkey Soup Recipe Works
This soup hits all the right notes. Comforting without being heavy, hearty without feeling complicated.
The secret? Barley and orzo together. Barley gives the soup that wholesome chew that makes each spoonful feel satisfying, while orzo softens things up, soaking in the rich turkey broth like tiny grains of gold. Add a handful of herbs and a squeeze of lemon at the end, and it’s the kind of bowl that feels like a warm blanket on a windy November evening.
It’s also a great way to use every bit of your Thanksgiving or Christmas turkey. You’re stretching the value of your meal, cutting down on waste, and feeding your family something real and homemade.
Ingredients for a Cozy Turkey Barley and Orzo Soup
To make this turkey barley soup (with orzo for a softer texture), you’ll need:
- Leftover cooked turkey (light or dark meat, shredded or diced) about 1 lb
- 12 cups turkey or chicken broth (homemade or store-bought). I use water and better than bouillon chicken base to make a broth.
- 2 medium onions, 3 carrots, and 3 celery stalks (the classic trio) diced into small pieces
- 4 cloves of garlic finely diced
- 1 cup pearl barley and 1 cup orzo pasta or either.
- 2 tsp dried thyme, 1/2 tsp dried parsley, and a pinch of red pepper flakes (optional for a little added heat).
- Salt and pepper to taste
- Olive oil
- Optional: a squeeze of lemon juice or hot sauce before serving.
If you prefer a turkey orzo soup only, skip the barley and double up on the orzo. Want it heartier? Keep the barley and drop the orzo. Either way, it’ll warm your kitchen and fill the house with that slow-simmer smell of comfort.
How to Make This Easy Leftover Turkey Soup Recipe
Step 1: Build the Base
In a large Dutch oven, heat olive oil and sauté onion, carrot, and celery until they soften and start to caramelize. This is where the flavor lives. Add garlic, thyme, and parsley. Let it all bloom in the heat for a minute before adding your broth.
Step 2: Add the Grains
Pour in the stock, stir in the barley, and bring the pot to a gentle simmer. Barley takes a little longer to cook, so let it go for about 25 minutes before adding the orzo.
Once the barley starts to plump up, add your orzo and cook another 8–10 minutes until both grains are tender.
Step 3: Finish with Turkey
Now, stir in your shredded leftover turkey. Let it heat through for 5 minutes, then season with salt and pepper to taste.
If you like a little brightness, add a squeeze of lemon juice before serving, it wakes up the broth and balances the richness of the turkey.
Serving Suggestions For Leftover Turkey Soup
- Service with a side of freshly made bread.
- Add some hot sauce to give it some spice. Check out our How To Make Fermented Cayenne Pepper Hot Sauce At Home. It goes perfectly with this soup.
- If you have leftover stuffing, toast it in the oven until it’s crispy and sprinkle over the soup to add a crunch.
Tips for the Best Turkey Soup Recipe
- Make it ahead. This soup tastes even better the next day as the flavors meld.
- Add more broth when reheating. Barley and orzo both soak up liquid, so loosen it with a splash of stock before warming.
- Use homemade turkey stock if possible. Simmer the bones from your roasted bird with onion, celery, carrot, and herbs for a broth that beats anything in a carton.
- Freeze for later. This soup freezes beautifully. Just cool it completely and store it in containers for quick winter meals.
FAQ
Yes, this works perfectly as a chicken barley or chicken orzo soup, just swap the meat and use chicken stock.
Absolutely. Replace barley and orzo with rice or quinoa, and use a gluten-free broth.
It keeps up to 4 days in the fridge or 3 months in the freezer. Add extra stock when reheating.
Yes! Sauté the vegetables first, then cook on low for 6 hours (slow cooker) or 15 minutes under pressure (Instant Pot).
Definitely. If you want something hearty, use only barley. For something lighter, go with orzo alone.
Conclusion
This leftover turkey soup recipe is more than just a way to clean out the fridge. It’s a reminder of the good things that follow celebration. A warm bowl shared with your family, a way to slow down, and a small act of care that stretches the season of gratitude just a little longer.
So grab that leftover turkey, pour another mug of something warm, and let this soup simmer on the stove while you rest from the feast. You’ve earned it.
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Easy Leftover Turkey Soup with Orzo and Barley
Equipment
- 1 Dutch oven
Ingredients
- 1 lb Leftover cooked turkey light or dark meat, shredded or diced about 1 lb
- 12 cups turkey or chicken broth homemade or store-bought. I use water and better than bouillon chicken base to make a broth.
- 2 medium onions diced
- 3 carrots diced
- 3 celery stalks diced
- 4 cloves of garlic finely diced
- 1 cup pearl barley
- 1 cup orzo pasta
- 2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 pinch hot red pepper flakes Optional
- 2 tsp salt to taste
- 1 tsp pepper to taste
- 1 tbsp Olive oil
Instructions
- In a large Dutch oven, heat olive oil and sauté onion, carrot, and celery until they soften and start to caramelize. This is where the flavor lives. Add garlic, thyme, and parsley. Let it all bloom in the heat for a minute before adding your broth.
- Pour in the stock, stir in the barley, and bring the pot to a gentle simmer. Barley takes a little longer to cook, so let it go for about 25 minutes before adding the orzo.
- Once the barley starts to plump up, add your orzo and cook another 8–10 minutes until both grains are tender.
- Now, stir in your shredded leftover turkey. Let it heat through for 5 minutes, then season with salt and pepper to taste.
- Serve with a side of buttered fresh bread, and a sprinkle of red pepper flakes or some hot sauce to give it a kick.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Add a splash of broth or water when reheating. Both barley and orzo continue to absorb liquid as they sit.
- Broth Tip: If you made your own turkey stock from the carcass, this is the perfect time to use it. The depth of flavor from a homemade base can’t be beat.
- Grain Options: Want a lighter version? Skip the barley and double the orzo. For a heartier turkey barley soup, leave out the orzo entirely. You can even swap in rice or quinoa for a gluten-free option.
- Flavor Boosters: A squeeze of lemon or a splash of hot sauce will boost the flavour tremendously.
- Make-Ahead Friendly: This soup tastes even better the next day, as the flavors meld and the broth thickens slightly.
