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Author Notes: After two days of turkey, ham, mashed potatoes, dressing and gravy, I always look for something lighter to make with turkey leftovers. And since our temps have plummeted from 65F down to the 30s in the two days since Thanksgiving, soup seems to fit the bill. I often make this one with chicken but those little pieces of turkey pulled off the bones work equally as well. The addition of lemon and dill reminds you of a Greek party in a bowl! —inpatskitchen
Makes 3 to 4 quarts
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves minced garlic
- 2 tablespoons dried dillweed
- 10 cups chicken broth
- 3/4 cup dried orzo
- 3 to 4 cups diced cooked turkey (or chicken), both white and dark meat
- 1/2 cup chopped fresh parsley
- Juice of one large lemon (or even more if you like)
- Salt and pepper to taste
- In a soup pot, heat the oil and add the onion, carrot, celery and garlic. Saute the vegetables until the onion softens and the garlic is fragrant. Add the dillweed and saute for another minute or two.
- Add the chicken broth to the pot, bring up to a boil and then simmer for 10 to 15 minutes.
- Cook the orzo in a separate pot according to package directions. Drain the orzo and add it to the pot along with the diced turkey (or chicken).
- Bring everything back up to a simmer and stir in the parsley. Season with salt and pepper. Off the heat, add the lemon juice to taste.
- This recipe was entered in the contest for Your Best Noodle Soups