Leftover Turkey Soup

Ingredients

• 2 tablespoons olive oil (or butter)
• 1 small yellow onion (diced)
• 2 carrots (peeled and sliced)
• 2 celery stalks (sliced)
• 4 garlic cloves (minced)
• Salt and pepper (to taste)
• 6 cups turkey stock ( or chicken stock)
• 1/4 cup chopped fresh parsley (plus more for garnish)
• 1 tablespoon fresh thyme leaves (chopped)
• 1 cup orzo pasta (uncooked)
• 3 cups cooked turkey (shredded or chopped)
• 1 medium zucchini (diced)
• 1 cup frozen peas
• 1/2 Juice of lemon (optional, for brightness)

Instructions

1. 1

   Heat olive oil or butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened and just starting to turn golden.

2. 2

   Stir in the minced garlic, and season with salt and pepper. Cook for 1–2 minutes, until fragrant.

3. 3

   Add the turkey or chicken stock, parsley and thyme. Bring the mixture to a gentle boil.

4. 4

   Stir in the shredded turkey and uncooked orzo. Simmer for 5 minutes, uncovered.

5. 5

   Add the diced zucchini and frozen peas. Simmer for another 7–8 minutes, until the orzo is tender and the vegetables are just cooked through.

6. 6

   Stir in the optional lemon juice. Taste and adjust seasoning.