FoodWage
Turkey Orzo Soup
With an aromatic veggie trifecta of onions, carrots, and celery swimming in a delicious turkey- and lemon-scented broth, Uproot Kitchen‘s turkey orzo soup is a soul-warmer, perfect for a chilly night. Save time making this hearty dish by using leftover turkey meat or rotisserie chicken.
Ingredients for servings
Directions
Dice onion, carrots, and celery hearts. You should get about 2 cups diced onion, and 1.5 cups each of diced carrots and celery.
In a soup pot, add diced vegetables along with 2 tablespoons of olive oil and sauté for 5 minutes on medium heat.
Mince garlic cloves and add them to the pot, sauteing for 2 minutes.
Add in turkey breast cutlets (thinly sliced raw turkey breast), broth, and dry pasta. Bring the soup to a simmer, and then allow it to cook for 15-20 minutes.
Test the orzo pasta for doneness before turning off the heat. Remove the turkey meat and shred it using 2 forks, and then return it to the pot.
Add in the lemon juice and fresh parsley. Stir to combine, and serve hot in 2 cup portions.
Notes
Add additional liquid when reheating leftovers of the soup as the orzo pasta will absorb additional liquid. Soup can be frozen for up to 3 months in freezer bags in 2 cup portions.
If you are using leftover shredded turkey (about 3 cups is recommended), add the cooked meat during the last 5-7 minutes of cooking.