Waldo State Bank Blog

Sherry’s Recipe Corner: Cream of Turkey and Orzo Soup

Sherry’s Recipe Corner: Cream of Turkey and Orzo Soup

Thinking about what to do with your left-over turkey from Thanksgiving? This recipe is a delicious and flexible choice.


  • 3 cups Shredded Left-over Turkey (or chicken)
  • 64 ounces Chicken Stock
  • 4 stalks of Celery – diced
  • 1 large Vidalia Onion – diced
  • 10 ounces of Matchstick Carrots
  • 8 ounces sliced Mushrooms
  • 1 cup of uncooked Orzo (cook according to package directions)
  • 1 cup Heavy Cream
  • 8 ounces Cream Cheese (low-fat works too)
  • 3 T Butter
  • 1 T Sugar
  • 2 T Parsley
  • 1 t Dried Basil
  • 1 t Dried Thyme
  • Salt and Pepper to taste


  1. In a large stockpot, add Broth, Celery, Onion, Carrots, Mushrooms, and simmer until tender.
  2. In a separate pan, heat cream, butter, and cream cheese whisking until completely incorporated, do not boil.
  3. Add to the stockpot along with Turkey (or Chicken) and Orzo.


  • If you never used a hand mixer for shredding chicken – it is magic!
  • Change out or add veggies of your choice
  • Any pasta would work or even dumplings
  • Can serve with a dollop of sour cream and cheddar cheese
  • You can also substitute turkey for chicken!
For more tasty recipes like this, visit our blog!

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