Creamy Lemon Herb Turkey Orzo Soup

This Creamy Lemon Herb Turkey Orzo Soup brings together tender turkey, delicate orzo, fresh vegetables, and fragrant herbs in a rich, lemon-kissed broth. Made in the slow cooker, it’s a comforting, satisfying meal with three easy cream substitutions to suit your pantry. Inspired by cherished family memories of Greek lemon chicken soup, this recipe is accompanied by The Comfort That Remains, a heartfelt devotional about the love that endures through life’s changing seasons.

Why not put your slow cooker to work and give this delicious soup a try? Whether you’re using leftover holiday turkey or simply craving a warm, homemade meal, gather your ingredients, let the flavors simmer, and bring a little extra comfort to your family’s table. You might just discover a new family favorite!

The Comfort That Remains — A HeavenSpun Home Devotional: Some of the most treasured family memories begin around the dinner table. For our family, a simple bowl of Greek lemon soup became a familiar expression of love and comfort during childhood illnesses. Years later, those memories inspired this recipe and a reflection on the enduring love of a mother and the unfailing care of our Heavenly Father.

I invite you to read The Comfort That Remains, included with the printable recipe below. May it encourage you to treasure the ordinary moments of family life and trust God’s faithful care for those you love, wherever life may take them.

How to Make Creamy Lemon Herb Turkey Orzo Soup

1. Prepare the vegetables. Heat avocado oil in a skillet. Sauté onion, celery, carrots, and mushrooms for 5 minutes. Add garlic, thyme, oregano, basil, and lemon zest. Cook 30 seconds longer.
2. Fill the slow cooker. Transfer vegetables to a 6-quart or larger slow cooker. Add chicken broth, salt, and pepper. Cover and cook on LOW for 3–4 hours, until carrots are tender.
3. Add turkey and orzo. Stir in shredded turkey and dry orzo. Cover and cook on HIGH for 20–30 minutes, stirring occasionally, until orzo is tender.
4. Make it creamy. Reduce heat to LOW. Stir in spinach and half-and-half. Heat gently until spinach wilts and soup is warmed through. Do not boil.
5. Finish with lemon. Turn off slow cooker. Stir in 2 tablespoons lemon juice and fresh parsley. Taste and add remaining lemon juice as desired.
6. Serve and enjoy! Ladle into warm bowls. Garnish with additional lemon zest or parsley, if desired.
7. Pantry-Friendly Cream Substitutions. No half-and-half? Replace the original 1 cup with one of these options:
   1. Option 1 — Nonfat Dry Milk + Cream Cheese: Prepare 1 cup of milk using powdered milk and water according to package directions. Add 2 oz softened cream cheese.
   2. Option 2 — Evaporated Milk: Use 1 cup undiluted evaporated milk, straight from the can.
   3. Option 3 — Evaporated Milk + Cream Cheese: Use ¾ cup undiluted evaporated milk and 1 oz softened cream cheese.
   4. Option 4 — Nonfat Dry Milk + Powdered Cream Cheese: Prepare 1 cup of milk using nonfat dry milk and water according to package directions. Reconstitute enough cream cheese powder to equal 2 oz prepared cream cheese, following the manufacturer’s directions. Whisk together until smooth.
   5. Option 5 — Powdered Heavy Cream: Prepare 1 cup of liquid cream using powdered heavy cream and water according to package directions. Use in place of the half-and-half.
      Whisk the selected ingredients together until smooth and use in Step 4 in place of the half-and-half.

Helpful Pantry Ingredients

No fresh milk, cream or cream cheese in the refrigerator? These shelf-stable ingredients can be useful additions to your pantry for creamy soups and other homemade favorites. I linked Amazon here because that is where I ordered from. There are other places to obtain these shelf-stable items but I have listed the ones with which I am familiar for your convenience.

• Powdered heavy cream
• Powdered cream cheese
• Nonfat dry milk

Choose the ingredients that best suit your family’s needs and budget.

As an Amazon Associate I earn from qualifying purchases.

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