Regardless of how many people you're hosting forThanksgiving dinner,there's bound to be leftoverroast turkey. Instead of the expectedleftover sandwich, make something brand-new and super comfortingthat you can stretch over a few days. We're talking soul-nourishingturkey soup!
Filled with turkey, vegetables, and orzo pasta, this is aneasysoup recipethat comes together in less than an hour. Plus, it'sthe perfect lunch or dinner to serve lingering out-of-town guests.Throw ina freshThanksgiving salad and ciabatta bread for dunking. It's just the thing everyone will be craving after all the hearty holiday fare.
How long can you keep turkey to make soup?
How long Thanksgiving leftover last in the fridge is important to know.According to the USDA, cooked turkey should be eaten within three to four days, so it's best to make your leftover turkey soup soon after the big day. If you have a surplus of turkey, though, you can freeze it for up to six months to enjoy at a later date.
How can I give my turkey soup more flavor?
Herbs are a great way, and this recipe uses rosemary, thyme, and oregano.Optionally, fresh lemon juice is also highly encouraged to give the soup a bright flavor to balance all the traditional holiday flavors. Have leftover green beans and roasted carrots? Chop them up and throw them in!
Can you use turkey stock instead of chicken stock?
Be our guest! Turkey stock would be delicious in this soup. Youcan also use vegetable stock if that's what you have on hand. Any will do just fine.
How long is leftover turkey soup good for?
Soup can be stored in an airtight container in the refrigerator up to four days. Without the orzo, the soup can be frozen up to three months. Stir cooked orzo into the rewarmed soup just before serving.
Can you substitute the turkey?
You can and should make this soup beyond just the holiday season. Cooked and shredded or diced chicken can be substituted. Rotisserie chicken works particularly well.
What else can you do with leftover turkey?
Treat it like rotisserie chicken and use leftover turkey to make turkey pot pie, turkey shepherd's pie, Ree Drummond's favorite turkey tetrazzini, or any number of leftover turkey recipes.You'd be surprised by just how much you can do with extra Thanksgiving turkey.
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- Yields:
- 12 c.
- Prep Time:
- 15 mins
- Total Time:
- 40 mins
Ingredients
- 2 Tbsp.
olive oil
- 2
carrots, thinly sliced
- 2
celery stalks, thinly sliced
- 1
small onion, chopped
- 1 c.
green beans
- 3
garlic cloves, finely chopped
- 3 Tbsp.
all-purpose flour
- 8 c.
chicken stock
- 1 Tbsp.
chopped fresh rosemary
- 2 tsp.
kosher salt, plus more to taste
- 1/2 tsp.
dried thyme
- 1/2 tsp.
dried oregano
- 1/2 tsp.
ground black pepper, plus more to taste
- 3/4 c.
uncooked orzo pasta
- 3 c.
chopped cooked turkey
- 2 c.
packed baby spinach leaves
- 1/4 c.
fresh lemon juice, optional
Ground black pepper, to taste
Directions
- Step1In a large Dutch oven, heat the oil over medium-high heat. Add the carrots, celery, onion, and green beans. Cook until vegetables begin to soften, about7 minutes. Add the garlic and cook for1 minute. Stir in the flour and cook, stirring constantly, for 2 minutes.
- Step2Slowly stir in the stock, rosemary, salt, thyme, oregano, and black pepperand bring to a boil. Stir in the orzo. Reduce theheat to medium so the soup gently boils and cook until the orzo is tender,8 to10 minutes. Add the turkey, spinach, and lemon juice, if using. Cook until the spinach wilts, about1 minute.Season with more salt and pepper. Serve immediately.
