Tiny New York Kitchen

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Turkey & Orzo Soup

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Turkey & Orzo Soup

I don’t know what possessed me, but I roasted a whole turkey this week.  This flavorful soup is great for winter days and especially for those suffering from that nasty flu that’s been going around.

INGREDIENTS

1 Meaty Turkey Frame

8 Cups Water

2 Large Diced Red Onions

1 Cup Sliced Celery

1 Tablespoon Chicken Bouillon Granules

4 Minced Garlic Cloves

3 Cups Diced Cooked Turkey

14 1/2 Ounces Undrained Diced Tomatoes

2 Teaspoons Dried Oregano

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

3 Cups Sliced Carrots

1 Cup Sliced Zucchini

1 1/2 Cups Orzo

If you are using leftover roasted turkey then break turkey frame or cut in half with kitchen sears. Place in an 8 to 10 ounce soup pot. Add water, onions, celery, bouillon granules, and garlic. Bring to boiling. Reduce heat and simmer, uncovered, for 2 hours. Remove turkey frame. When cool enough to handle, remove meat from bones. Throw away bones. Coarsely chop meat. Add enough chopped cooked turkey to equal 2 cups. Set turkey aside. Strain broth. Throw away solids. Skim fat from broth. Return broth to soup pot. Stir in undrained tomatoes, oregano, kosher salt and pepper. Stir in carrots and zucchini. Return pot to boiling. Reduce heat. Simmer, uncovered, for 20 minutes. Stir in orzo. Simmer, uncovered for 15 minutes more. Stir in turkey and heat through. Remove from heat and ladle into serving bowls. Serves 4

 

Victoria Glavin Hart

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