Ingredients
Scale
- 2 cups cooked turkey, shredded
- 1 cup orzo pasta
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat a large pot over medium heat and add a splash of oil. Sauté the onion, carrots, and celery until softened, about 5–7 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Stir in the dried thyme and rosemary and toast for a few seconds to wake the herbs.
- Pour in the broth and bring the pot to a gentle simmer.
- Add the orzo and simmer until tender, about 8–10 minutes, stirring occasionally to prevent sticking.
- Stir in the shredded turkey and heat through for 2–3 minutes.
- Season with salt and pepper to taste. Remove from heat and stir in chopped parsley just before serving.
- Ladle into bowls and enjoy warm — a squeeze of lemon or a dash of hot sauce wakes it up nicely.
Notes
Don’t overcook the orzo — aim for al dente. Use good-quality broth for the best flavor. Shred turkey finely to warm quickly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free