Turkey Dill Orzo Soup Recipes

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TURKEY, DILL & ORZO SOUP



TURKEY, DILL & ORZO SOUP image

Categories     Soup/Stew     turkey     Simmer

Yield 4

Number Of Ingredients 5

2 carrots, cut-up
1/2 cup orzo
6 cups low-sodium chicken broth
1 1/2 cups shredded roasted turkey
2 tbs. chopped fresh dill

Steps:

  • Simmer carrots and orzo in chicken broth until carrots are tender, about 12-15 minutes. Stir in turkey and dill. Cook until heated through.

TURKEY SOUP WITH ORZO AND WHITE BEANS



Turkey Soup with Orzo and White Beans image

Provided by Kimberly Diamondidis

Categories     Soup/Stew     Bean     Onion     Pasta     Tomato     turkey     Basil     Celery     Carrot     Winter     Bon Appétit     Maryland

Yield Makes 8 to 10 (first-course) servings

Number Of Ingredients 12

2 tablespoons olive oil
2 medium onions
6 garlic cloves, minced
3 pounds turkey wings, cut at joints
9 cups canned low-salt chicken broth
2 teaspoons dried oregano
1 28-ounce can diced tomatoes in juice
3 carrots, peeled, chopped
1 cup chopped celery
1 cup orzo (rice-shaped pasta)
2 15-ounce cans cannellini (white kidney beans), drained, rinsed
1/2 cup thinly sliced fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour.
  • Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.

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2019-11-22 3 cups cooked leftover turkey breast, cubed or shredded - (not deli turkey) Salt and pepper to taste A handful of Italian parsley 1 lemon - (optional) Instructions Heat about 2-3 …
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Total Time 30 mins
  • Heat about 2-3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Sauté garlic, onion, carrots and celery until softened, about 6-8 minutes. Add thyme and dried oregano. Cook for another minute until fragrant, stirring.
  • Add the chicken broth and bring to a boil. Then, add shredded turkey and the uncooked orzo. Season with salt and pepper to taste if needed. Bring to a boil and lower heat to simmer for about 15 minutes, half-covered or uncovered, until orzo is tender or cooked to taste. Optional: add some water and simmer if you think the broth is too strong (it depends on which brand of broth you use).
  • Remove from heat. Add freshly chopped Italian parsley. If desired, serve with a lemon wedge on the side, it adds brightness to the soup. Enjoy!


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