Save time & money with our NEW Meal Planner!

Save time & money with Meal Planner!

Turkey Orzo Soup

Published January 30, 2016
2 minute read
Turkey Orzo Soup
Published January 30, 2016
2 minute read
In This Article

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

  • 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

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:

  • 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.

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% 

Westbrook_HeadshotMarisa 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 TwitterFacebook & Instagram.

Photo courtesy of Marisa Westbrook. Original recipe published on Uproot Kitchen.

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

About the Authors

Meet the people behind the post

Related articles

More inspiration for you

2 minute read
Start your day with Sarah Michelle Gellar’s overnight oats—an easy, no-cook breakfast featured in
2 minute read
Packed with 45g of protein and tons of veggies, Sarah Michelle Gellar’s Buddha Bowl
14 minute read
Looking for snacks to satisfy your cravings? We asked MyFitnessPal Registered Dietitians to share
9 minute read
Learn the basics of home cooking with our guide, covering essential tips, techniques, and
In This Article
Recent posts
2 minute read
Start your day with Sarah Michelle Gellar’s overnight oats—an easy, no-cook breakfast featured in
2 minute read
Packed with 45g of protein and tons of veggies, Sarah Michelle Gellar’s Buddha Bowl
14 minute read
Looking for snacks to satisfy your cravings? We asked MyFitnessPal Registered Dietitians to share