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%