Leftover Turkey Soup

November 2024 Soup of the Month. Original Recipe by The Pioneer Woman.

Ingredients:

2 Tbsp. olive oil
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 small onion, chopped
1 c. green beans
3 garlic cloves, finely chopped
3 Tbsp. all-purpose flour
8 c. chicken stock
1 Tbsp. chopped fresh rosemary
2 tsp. kosher salt, plus more to taste
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. ground black pepper, plus more to taste
3/4 c. uncooked orzo pasta
3 c. chopped cooked turkey
2 c. packed baby spinach leaves
1/4 c. fresh lemon juice, optional
Ground black pepper, to taste

Instructions:

in a large Dutch oven, heat the oil over medium-high heat. Add the carrots, celery, onion, and green beans. Cook until the vegetables begin to soften, about 7 minutes. Add the garlic and cook for 1 minute. Stir in the flour and cook, stirring constantly, for 2 minutes.

Slowly stir in the stock, rosemary, salt, thyme, oregano, and pepper, and bring to a boil. Stir in the orzo. Reduce the heat to medium so the soup gently boils and cook until the orzo is tender, 8 to 10 minutes. Add the turkey, spinach, and lemon juice, if using. Cook until the spinach wilts, about 1 minute—season with more salt and pepper. Serve immediately.

Nutrition Information