Name: turkey and orzo soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons butter; 2 celery stalks, sliced (~1 cup); 3 large carrots, peeled & chopped (~1 cup); 1/2 small onion, minced (~1/2 cup); 2-3 cloves garlic, peeled & minced; 1-2 teaspoons Italian seasoning; 6 cups chicken broth; 2 cups cooked whole wheat orzo (rice or pasta would also work); 2 cups shredded turkey (chicken also works!); Salt & pepper, to taste; Optional for serving: freshly minced basil and shredded parmesan

Ingredients

Scale

2 tablespoons butter
2 celery stalks, sliced (~1 cup)
3 large carrots, peeled & chopped (~1 cup)
1/2 small onion, minced (~1/2 cup)
2–3 cloves garlic, peeled & minced
1–2 teaspoons Italian seasoning
6 cups chicken broth
2 cups cooked whole wheat orzo (rice or pasta would also work)
2 cups shredded turkey (chicken also works!)
Salt & pepper, to taste
Optional for serving: freshly minced basil and shredded parmesan

Instructions

Place a dutch oven over medium low heat and add butter. Allow butter to melt then add celery, carrots and onion cooking for 5-7 minutes or until they start to get tender.
Add garlic and cook for another 30 seconds or until fragrant.
Add salt, pepper and Italian seasoning and stir to combine. Then add chicken broth.
Bring to a boil then lower heat and allow to simmer for 10-15 minutes (until vegetables are cooked to your liking)
Remove from heat and stir in orzo and turkey. Add additional salt & pepper, to taste.
When ready to serve, top with freshly minced basil and parmesan as desired.

Notes

Store in an airtight container in the fridge for 3-4 days or in a freezer safe bag in the freezer for 4-6 months.

Keywords: soup, thanksgiving leftovers, turkey soup, lunch