Lemon Herb Turkey Soup

When the weather turns chilly or you’re craving something wholesome and satisfying, Lemon Herb Turkey Soup is your perfect bowl of comfort. This easy, one-pot soup is filled with tender turkey, golden potatoes, orzo pasta, and a savory blend of garlic, rosemary, and thyme. A splash of fresh lemon juice brightens every spoonful, making it both cozy and refreshingly light.

Whether you’re using leftover turkey or cooking up a fresh batch, this soup is a go-to recipe for quick weeknight dinners or post-holiday reset meals. Plus, it’s ready in under an hour, making it ideal when time is short but you still want something homemade and hearty.

Fun fact—turkey soup has been a staple in American kitchens since the early 1900s, often enjoyed after Thanksgiving to reduce waste and stretch holiday meals. But honestly? With a broth this flavorful and satisfying, you’ll want it year-round.

Perfectly balanced, nourishing, and cozy—Lemon Herb Turkey Soup might just become your new favorite comfort food.

Recipe Yield: 4 servings

INGREDIENTS

2 cups chopped cooked turkey breast
1 cup diced Yukon gold potatoes
½ cup orzo or small pasta (uncooked)
1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, minced
2 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
½ tsp dried thyme
½ tsp dried rosemary
¼ tsp red pepper flakes (optional)
6 cups low-sodium chicken or turkey broth
1 tbsp fresh lemon juice
2 tbsp chopped parsley

INSTRUCTIONS

1. Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for about 5–6 minutes, until vegetables begin to soften.

2. Add garlic and herbs:
Stir in garlic, salt, pepper, thyme, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.

3. Build the base:
Pour in the broth and bring to a gentle boil. Add diced potatoes and cook for 10 minutes, uncovered.

4. Simmer the turkey and pasta:
Add the chopped turkey and orzo. Reduce heat and simmer for 12–15 minutes, until the pasta and potatoes are tender.

5. Finish with brightness:
Turn off the heat and stir in lemon juice and parsley. Taste and adjust seasoning if needed.

6. Serve and enjoy:
Ladle into bowls and serve hot, ideally with crusty bread or a side salad.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use Leftover Turkey Wisely: This soup is a great way to use up leftover Thanksgiving turkey. Just be sure it’s not overly seasoned or glazed.
• Add Extra Greens: Stir in a handful of spinach or kale at the end for added nutrition and color.
• Customize Your Carbs: No orzo? Use rice, quinoa, or even diced sweet potatoes for a gluten-free twist.