Lemon Orzo Soup with Leftover Turkey
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Ingredients
- `1tbsp olive oil
- 1 large oniondiced
- 2medium carrots,cut into rounds
- 2stalks celerycut ino half moons
- 4cloves garlicminced
- 8 cups fat free lower sodium chicken broth
- grated zest and juice of 2 small lemons2 tbsp zestand 1/4 cup juice
- 1/2tsp Salt
- 1/2teaspoon pepper
- 1/2cup uncooked orzo pasta
- 2cups fresh baby spinach
- 2tablespoons chopped italian parsley
Instructions
- Instructions: Heat Oil in a large Dutch Oven or soup pot over medium heat. Add Onion, carrots, celery and garlic. Cook over medium heat, covered, for about 15 minutes, stirring occasionally, until onion is translucent and vegetables are tender and fragrant. Add chicken broth and grated lemon zest and juice. Stir in salt and pepper. Bring to a simmer. When the soup has reached a simmer, stir in orzo and turkey. Cook 15 minutes or until orzo is tender. Remove from heat, and stir in baby spinach and parsley. Serve immediately. Recipe prepared by registered dietitians from St Vincent's Health System
Recipe Notes
