Thanksgiving leftovers have inspired countless recipes and strategies to make the most of them. The Best-Ever Leftover Turkey Soup approaches this delicious dilemma in a novel way. Instead of a heavy sandwich, it transforms the leftovers into a refreshing, reinvigorating soup. Steaming with savory, herby flavors, the Best-Ever Leftover Turkey Soup is an ocean of juicy turkey and tender orzo pasta. Light, bright, and festive, this soup simmers with the warmth of the holidays!
Ingredients
- 2 tablespoons olive oil
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 small onion, chopped
- 1 cup green beans
- 3 garlic cloves, finely chopped
- 3 tablespoons all-purpose flour
- 8 cups chicken stock
- 1 tablespoon rosemary, chopped
- 2 teaspoons kosher salt, plus more, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper, plus more, to taste
- 3/4 cup orzo pasta
- 3 cups turkey, cooked and chopped
- 2 cups baby spinach leaves, packed
- 1/4 cup fresh lemon juice, optional
Directions
Step 1 -In a large Dutch oven over medium heat, add the olive oil.
Step 2 -Add in the carrots, the celery, the onions, and the green beans and cook until the vegetables begin to soften, about 7 minutes.
Step 3 -Add the garlic and cook until fragrant, about 1 minute.
Step 4 -Add the flour and cook, stirring constantly, until the raw flour smell disappears, about 2 minutes.
Step 5 -Slowly stir in the chicken stock, the rosemary, 2 teaspoons of the salt, the thyme, the oregano, and 1/2 teaspoon of the black pepper.
Step 6 -Bring the soup mixture to a boil.
Step 7 -Once boiling, add in the orzo.
Step 8 -Reduce the heat to medium and cook until the orzo is tender, about 8-10 minutes.
Step 9 -Stir in the turkey, the spinach, and the lemon juice and cook until the spinach wilts, about 1 minute.
Step 10 -Season with the extra salt and the extra pepper, as needed.
Step 11 -Serve hot!
