This is a super simple little soup that is easy to throw together for lunch or dinner as an accompaniment to the inevitable turkey sandwiches. It is a nice light soup, you can make it even lighter and leave out the chopped turkey. As with most turkey soups, this can be made with leftover chicken and/or chicken stock as well. This was always the last thing my mom made with the leftovers, usually the wing meat and other scraps that aren’t great for sandwiches or dishes where you want the meat to look a little nicer. It signaled the end of the leftovers.
One caveat: this soup does not make very good leftovers, the orzo will absorb the liquid and get soggy. If you want to make it and save it for later, it does freeze well, if you leave out the orzo, then thaw and add the orzo when reheating.
Turkey Vegetable Soup with Orzo
8 cups turkey stock
3 cups frozen mixed vegetables (I like the traditional corn, pea, carrot, and beans mix)
2 cups cooked turkey, chopped
1/2 teaspoon poultry seasoning
1/4 teaspoon ground white pepper
1/2 teaspoon salt
- Bring stock, turkey meat and vegetables (no need to thaw) up to a boil.
- Add the orzo and seasonings and simmer according to package directions, usually about 9 minutes.
- Adjust seasonings to taste, depending on your stock, you may need more salt.
- Serve immediately and enjoy!