This amazing leftover turkey orzo soup is the perfect way to use up your shredded roast turkey! It's creamy & delicious with a healthy spinach and vegetable twist!
Author: Megan Byrd, RD
Cost: $11.48 or $1.44 per serving
4carrot stickspeeled and chopped
1tbspfresh thyme leaves
1tsp dry oregano
1tspdry basil leaves
8cupslow sodium chicken broth
3cupsfresh spinach leaves
1cup half and half
In a large pot, heat avocado oil on medium heat. Add garlic, onion, carrots, celery, and mushrooms. Saute for 5-6 minutes until vegetables are softened.
Add thyme, oregano, basil, chicken broth, orzo, and turkey to the pot. Bring to a boil on medium-high heat, then reduce the heat and simmer for 10 minutes until orzo is full cooked.
Season with salt and pepper. Add spinach and half n half to the pot. Stir until well combined and spinach is wilted. Serve!
To Make It A Freezer Meal:
Cool soup until warm but not hot. Divide into zip lock bags, small/shallow containers and freeze for up to 3 months. When ready to eat, thaw overnight, then heat in a sauce pan or in the microwave until hot throughout.