• Turkey, Lemon & Orzo Soup

Don’t forget the leftovers. Make a warming soup with extra turkey.


Ingredients

1 medium Wisconsin Growers onion, chopped
2 medium Featherstone Farm carrots, peeled and chopped
3 Tablespoons olive oil
3 large garlic cloves, minced

6-8 cups chicken stock
½ cup uncooked orzo (or use cooked rice to make it gluten free)
1 Tablespoon fresh oregano, chopped
1 teaspoon fresh thyme leaves

3 cups cooked turkey, torn into bite-sized pieces
Zest and juice of one lemon
1 teaspoon Sriracha sauce or to taste
Salt and pepper to taste

 

Preparation

In a large pot, heat olive oil over medium heat and add the onions and carrots. Cook for a 5-8 minutes until softened.

Add the chicken stock, orzo (skip this step if using cooked rice and add at the end of cooking) and herbs. Bring to a boil. Reduce heat to low and simmer until orzo is tender. Add remaining ingredients and heat through.

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