With an aromatic veggie trifecta of onions, carrots, and celery swimming in a delicious turkey- and lemon-scented broth, Uproot Kitchen‘s turkey orzo soup is a soul-warmer, perfect for a chilly night. Save time making this hearty dish by using leftover turkey meat or rotisserie chicken.
Turkey Orzo Soup Ingredients Directions 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. Notes: Nutrition Information 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.
