Shout out to that fridges full of leftovers. Making meals easy for days! But, let’s be real you can only eat them the same way so many times. I got you, girl. Get your leftover turkey out and a few other stock pantry ingredients to make this easy leftover turkey and orzo soup.
One of the reasons I love this recipe is because it’s so versatile. And, it’s so quick and easy to make. This recipe does call for turkey stock and it’s obviously something you can buy. But, I should note that making turkey broth is really simple. Once you have carved and eaten your turkey you will place the leftover bones and some diced up carrot, onion, and garlic in a Crockpot with enough water to cover the bones and cook on low overnight. In the morning strain the liquid through a fine skimmer and you have broth!
Leftover Turkey and Orzo Soup
- Left over turkey, shredded
- 4 cups chicken or turkey broth
- 1 carrot chopped
- 1 stalk of leek chopped (can substitute ½ onion chopped and 1 garlic clove minced)
- 1 tbsp butter
- 1 tbsp of Italian seasoning
- Salt and pepper (the amount will depend on how flavorful your chicken or turkey broth is)
- Dice leaks and carrots
- Sauté diced of leak and carrots with 1 teaspoon of Italian seasoning in a large pot with 1 tablespoon of butter on medium heat.
- Once the carrots soften and the leeks became translucent add in four cups of turkey stock and the shredded turkey meat.
- Bring to a low simmer and then lower to low heat.
- In a separate pot, cook noodles al dente. (I like to cook my noodles separate so they don't get soggy sitting in the broth)
- Let the broth cook on low for 30 minutes. Once noodles are done put ½ cup to 1 cup into a bowl and cover with broth and serve.
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What other ways do you use your Thanksgiving left over’s?