Easy Turkey & Mushroom Soup

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“I like this recipe because it's easy and is great left over. My husband found it in the Better Homes & Gardens "One Dish Meals" booklet at the supermarket. It's one of our good old standbys.”

Ingredients Nutrition

  • 2 cups of your favorite mushrooms (suggestions ( porcini, shitake, button)
  • 1 stalk celery
  • 1 medium carrot
  • 1 small onion (I love using the pre-chopped frozen stuff for ease of use and no crying)
  • 1 tablespoon margarine or 1 tablespoon butter
  • 4 12 cups water
  • 1 tablespoon instant chicken bouillon
  • 18 teaspoon pepper
  • 12 cup dry orzo pasta (or other small)
  • 1 12 cups cooked turkey (you could even use canned chicken or turkey for speedier recipe)
  • 2 tablespoons fresh parsley (or dried if you're indifferent to parsley like I am)
  • 1 teaspoon fresh thyme (see parsley re ( use dried)


  1. In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
  2. Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!

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