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
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Ingredients
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2 tablespoons
olive oil
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1
large onion, diced
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2
medium carrots, diced
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2
stalks celery, diced
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4
cloves minced garlic
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2 tablespoons
dried dillweed
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10 cups
chicken broth
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3/4 cup
dried orzo
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3 to 4 cups
diced cooked turkey (or chicken), both white and dark meat
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1/2 cup
chopped fresh parsley
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Juice of one large lemon (or even more if you like)
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Salt and pepper to taste
Directions
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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.
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Add the chicken broth to the pot, bring up to a boil and then simmer for 10 to 15 minutes.
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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).
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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