After-Holiday Lemon Turkey Orzo Soup
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
You can also make a rich turkey stock using the holiday turkey bones, which deepens the flavor of this soup.
Best with leftover roasted turkey, but chicken can be used in the same way.
Soup thickens as it rests — add more broth when reheating.
Freezes well in portions; cook fresh orzo when serving from frozen.
Notes
1
Warm olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Cook until softened, about 4 minutes. Stir in thyme.
2
Pour in chicken stock and add bay leaves. Bring to a boil. Stir in orzo and rosemary. Reduce heat and simmer until orzo is tender, 10 to 12 minutes.
3
Add leftover turkey, lemon juice, and parsley. Simmer gently for 5 minutes to warm through. Taste and adjust seasoning.
4
Serve warm.
Instructions
2 Tbsp olive oil
3 garlic cloves (minced)
1 onion (diced)
3 carrots (peeled diced)
2 celery ribs (diced)
½ tsp dried thyme
6 cups chicken stock
2 bay leaves
¾ cup orzo pasta (uncooked)
1 sprig rosemary
3 cups leftover cooked turkey (shredded or chopped)
juice of 1 lemon
2 Tbsp parsley (chopped fresh)
fine sea salt (to taste)
black pepper (freshly ground to taste)
After-Holiday Lemon Turkey Orzo Soup
Anthology of Crumbs
After the holiday table, when turkey lingers in the fridge, this soup is the perfect second chapter. Tender meat simmers with orzo, carrots, celery, and herbs in a lemon-brightened broth. Light but deeply comforting, it brings a fresh turn to leftovers.
Servings :
6
Calories:
Prep Time
15 min
Cooking Time
35 min
Rest Time
0
Total Time
50 min
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