This easy and comforting Pioneer Woman Turkey Noodle Soup is a quick, hearty meal perfect for any day. Packed with tender turkey, creamy orzo, and fresh vegetables, it’s a nutritious choice that’s customizable with ingredients you have on hand. A warm, flavorful dish that’s sure to please the whole family!
Ingredients Needed
- 2 Tbsp. olive oil
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 small onion, chopped
- 1 cup green beans
- 3 garlic cloves, finely chopped
- 3 Tbsp. all-purpose flour
- 8 cups 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 cup uncooked orzo pasta
- 3 cups chopped cooked turkey
- 2 cups packed baby spinach leaves
- 1/4 cup fresh lemon juice (optional)
- Ground black pepper (to taste)
How To Make Turkey Noodle Soup Recipe
- Heat Oil and Cook Vegetables: Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced carrots, celery, chopped onion, and green beans. Cook for about 7 minutes until the vegetables start to soften.
- Add Garlic and Flour: Stir in the chopped garlic and cook for 1 minute. Sprinkle the flour into the pot and stir constantly for 2 minutes to form a thick base.
- Add Stock and Seasonings: Slowly pour in the chicken stock, then stir in rosemary, salt, thyme, oregano, and black pepper. Bring the mixture to a boil.
- Cook Orzo Pasta: Stir in the uncooked orzo pasta and reduce the heat to medium. Let the soup simmer for 8-10 minutes until the orzo is tender.
- Add Turkey and Spinach: Stir in the chopped cooked turkey and fresh spinach leaves. Let the spinach wilt, about 1 minute. If desired, add lemon juice for extra flavor.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve immediately for a warm, comforting meal.
Recipe Tips
- Use Fresh Herbs for More Flavor: Fresh rosemary and thyme really boost the taste of the soup. If you don’t have fresh, dried herbs will work, but fresh is best.
- Don’t Overcook the Orzo: Make sure to cook the orzo just until tender. Overcooking can make it mushy, so keep an eye on it!
- Add Turkey at the End: To keep your turkey moist and tender, add it in near the end of cooking, just to heat through.
- Adjust Salt to Taste: Since the stock and turkey can be salty, always taste the soup before adding more salt to avoid it becoming too salty.
- Customize the Vegetables: Feel free to swap the vegetables based on what you have, like using peas or corn instead of green beans for a different flavor.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers turkey noodle soup in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze leftovers turkey noodle soup for up to 3 months. After freezing, thaw it in the refrigerator overnight before reheating on the stove over low heat.
- Reheating: Reheat leftovers turkey noodle soup on the stove over low heat for 1 minute, stirring occasionally. You can also microwave it in a microwave-safe bowl for 3 minutes, stirring halfway through for even heating.
Nutrition Facts
- Calories: 250
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 900mg
- Potassium: 600mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 18g
More Pioneer Woman Recipes:
Pioneer Woman Turkey Noodle Soup Recipe
Description
This easy and comforting Pioneer Woman Turkey Noodle Soup is a quick, hearty meal perfect for any day. Packed with tender turkey, creamy orzo, and fresh vegetables, it’s a nutritious choice that’s customizable with ingredients you have on hand. A warm, flavorful dish that’s sure to please the whole family!
Ingredients
Instructions
- Heat Oil and Cook Vegetables: Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced carrots, celery, chopped onion, and green beans. Cook for about 7 minutes until the vegetables start to soften.
- Add Garlic and Flour: Stir in the chopped garlic and cook for 1 minute. Sprinkle the flour into the pot and stir constantly for 2 minutes to form a thick base.
- Add Stock and Seasonings: Slowly pour in the chicken stock, then stir in rosemary, salt, thyme, oregano, and black pepper. Bring the mixture to a boil.
- Cook Orzo Pasta: Stir in the uncooked orzo pasta and reduce the heat to medium. Let the soup simmer for 8-10 minutes until the orzo is tender.
- Add Turkey and Spinach: Stir in the chopped cooked turkey and fresh spinach leaves. Let the spinach wilt, about 1 minute. If desired, add lemon juice for extra flavor.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve immediately for a warm, comforting meal.
Notes
- Use Fresh Herbs for More Flavor: Fresh rosemary and thyme really boost the taste of the soup. If you don’t have fresh, dried herbs will work, but fresh is best.
- Don’t Overcook the Orzo: Make sure to cook the orzo just until tender. Overcooking can make it mushy, so keep an eye on it!
- Add Turkey at the End: To keep your turkey moist and tender, add it in near the end of cooking, just to heat through.
- Adjust Salt to Taste: Since the stock and turkey can be salty, always taste the soup before adding more salt to avoid it becoming too salty.
- Customize the Vegetables: Feel free to swap the vegetables based on what you have, like using peas or corn instead of green beans for a different flavor.
Pioneer Woman Turkey Noodle Soup Recipe