Turkey Orzo Soup
- 1 large white onion
- 4 medium carrots
- 4 medium stalks celery hearts
- 2 tablespoons olive oil
- 4 cloves of garlic
- 1 1/2 pounds turkey breast cutlets (if using cooked turkey, see note below)
- 10 cups chicken broth
- 1 1/2 cups dry orzo pasta
- 2 lemons, juiced (about 1/4 cup)
- 2 tablespoons chopped fresh parsley
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 olive oil and sauté for 5 minutes on medium heat.
Mince garlic cloves and add them to the pot, sauteeing 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.
- 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.
Serves: 8 | Serving Size: 2 cups soup
Per serving: Calories: 400; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 53mg; Sodium: 270mg; Carbohydrate: 61g; Dietary Fiber: 5g; Sugar: 6g; Protein: 33g
Nutrition Bonus: Potassium: 766mg; Iron: 16%; Vitamin A: 104%; Vitamin C: 101%; Calcium: 31%
Marisa Westbrook is a public health professional and food blogger who shares healthy recipes for active lifestyles. By using whole ingredients, getting workouts in, and walking to fro-yo, she finds a healthy living balance. Visit her blog Uproot Kitchen for healthy recipes, travel and restaurant recaps, and active lifestyle tips, or connect with her via Twitter, Facebook & Instagram.
Photo courtesy of Marisa Westbrook. Original recipe published on Uproot Kitchen.