Easy Leftover Turkey Soup with Orzo and Barley
This leftover turkey soup recipe is a cozy way to turn holiday leftovers into something new and nourishing. Made with tender turkey, hearty barley, and soft orzo simmered in a rich broth, it’s simple, comforting, and full of flavor. Perfect for chilly winter days or a quick weeknight dinner after Thanksgiving or Christmas.
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.
Nutrition
Calories: 276kcalCarbohydrates: 44gProtein: 15gFat: 3gSaturated Fat: 1gCholesterol: 28mgSodium: 1258mgPotassium: 562mgFiber: 12gSugar: 6g
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