Turkey Orzo Soup

I've had a turkey breast in the freezer for some time now.....it was going to be part of Thanksgiving dinner but we had a Honey Baked Ham instead. This turkey breast was taking up too much room in the freezer and had to go! (I will never own another side-by-side.....no room in the freezer!)  Then I went to the store and saw Orzo....and never made anything with it. Bingo! This came to mind and is perfect! I served this with Rosemary Parmesan Artisan Bread. That recipe is the Artisan Bread I made and added 1/3 cup of freshly grated Parmesan cheese and 2 TBSP dried & ground Rosemary. Both are so yummy on a chilly.....ok cold.....day!

TURKEY ORZO SOUP

Makes @8 Servings

1 cup carrots, sliced kind of thin

¼ cup red onion, diced small
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.

Enjoy!

Loving Life!

Jan