TURKEY ORZO SOUP
Makes @8 Servings
1 cup carrots, sliced kind of thin
2 stalks celery, sliced kind of thin
1 TBSP Extra Virgin Olive Oil
1 TBSP fresh parsley, chopped
1 cup turkey, cooked and chopped
4 cups low sodium chicken or vegetable broth
2 cups water
½ cup Orzo
(As you can see, I used a turkey breast so I had to cook that first......and I did use a tad more than 1 cup)
Heat the olive oil in a large pot or Cast Iron Dutch Oven. Add in the carrots, onion and celery. Cook about 5 minutes, stirring occasionally.
Add the rest of the ingredients and mix well.
Bring to a boil; reduce to a simmer; put the lid on the pot and allow to cook @20 more minutes or until the orzo is done.
MY SPIN: I used more carrots, onion and celery....and turkey.
|Served with Rosemary Parmesan Artisan Bread 'slathered' in light butter.|