Tag Archives: soup

Orzo & Kale Turkey Soup Recipe

 

This is a really hearty soup and a great way to use up Thanksgiving turkey leftovers. My five year old gobbled it up and asked for ‘more please’.

 

 Orzo and Kale turkey soup (4)

Orzo and Kale Turkey Soup
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Ingredients
  1. 2 Tbsp olive oil
  2. 2 celery stalks, chopped
  3. 2 carrots, sliced thin
  4. 1 onion, chopped
  5. 4 garlic cloves, minced
  6. 1 bunch kale, cut off stems, chopped fine
  7. 2 qt. homemade turkey stock or store bought
  8. 1 (14.5 oz) can diced tomatoes
  9. 1 tsp Italian herb seasoning
  10. 1/2 tsp pepper
  11. 1 tsp salt
  12. 2 cups Orzo pasta, uncooked
  13. 2-3 cups chopped cooked turkey
Instructions
  1. In a large soup pot, heat olive oil over medium heat and saute the carrots, celery, onions, garlic and kale. Stirring often, cook 15 minutes.
  2. Add turkey stock, tomatoes, seasonings.
  3. Bring to a boil and add uncooked orzo. Reduce to a simmer and cook 10 minutes. Add turkey and stir to combine.
  4. Serve with a salad and/or homemade applesauce and your favorite bread.
  5. The soup becomes very thick on the second day, but thins out when heated up or you could add some more stock to thin it even more.
Iowa Turkey Federation http://iowaturkey.org/

Creamy Wild Rice Soup with Smoked Turkey

Nothing is better than a warm, creamy soup on a cold winter night, and this creamy wild rice soup with smoked turkey definitely fits the bill!   

 

Turkey Wild Rice Soup (1)

 

Creamy Wild Rice Soup with Smoked Turkey
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Ingredients
  1. 2 Teaspoons butter or stick margarine
  2. 1 Cup chopped carrot
  3. 1 Cup chopped onion
  4. 1 Cup chopped green onions
  5. 1 Teaspoon chopped fresh rosemary, OR 1/4 teaspoon dried rosemary
  6. 1/4 Teaspoon black pepper
  7. 3 Cloves garlic, minced
  8. 2 16-Ounce cans fat-free, less-sodium chicken broth, OR 32-Ounces TURKEY BROTH
  9. 1-1/2 Cups SMOKED DARK TURKEY, chopped
  10. 1 Cup uncooked wild rice
  11. 1/3 Cup flour
  12. 2-3/4 Cups 2% reduced fat milk
  13. 2 Tablespoons dry sherry
  14. 1/2 Teaspoon salt
Instructions
  1. Melt the butter in a Dutch oven over medium-high heat. Add carrot, onions, rosemary, pepper
  2. and garlic. Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits.
  3. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or
  4. until rice is tender.
  5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in
  6. a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8
  7. minutes), stirring frequently. Stir in sherry and salt.
Notes
  1. Serves 8
Iowa Turkey Federation http://iowaturkey.org/