Thanksgiving leftovers have inspired countless recipes and strategies to make the most of them. The Best-Ever Leftover Turkey Soup approaches this delicious dilemma in a novel way: instead of a heavy sandwich, it transforms the leftovers into a refreshing, reinvigorating soup. Steaming with savory, herby flavors, the Best-Ever Leftover Turkey Soup is an ocean of juicy turkey and tender orzo pasta. Light, bright, and festive, this soup simmers with the warmth of the holidays!
Ingredients• 2 tablespoons olive oil • 2 carrots, thinly sliced • 2 celery stalks, thinly sliced • 1 small onion, chopped • 1 cup green beans • 3 garlic cloves, finely chopped • 3 tablespoons all-purpose flour • 8 cups chicken stock • 1 tablespoon rosemary, chopped • 2 teaspoons kosher salt, plus more to taste • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/2 teaspoon ground black pepper, plus more to taste • 3/4 cup uncooked orzo pasta • 3 cups turkey, chopped and cooked • 2 cups baby spinach leaves, packed • 1/4 cup fresh lemon juice, optional
In a large dutch oven on the stove-top over medium heat, heat the olive oil.
Add in the carrots, celery, onion, and green beans and cook until the vegetables begin to soften, about 7 minutes.
Add in the garlic and cook until fragrant, about 1 minute.
Add in the flour and cook, stirring constantly, until the raw flour smell disappears, about 2 minutes.
Slowly stir in the chicken stock, rosemary, salt, thyme, oregano, and black pepper.
Bring the mixture to a boil.
Once boiling, add in the orzo.
Reduce the heat to medium and cook until the orzo is tender, about 8-10 minutes.
Stir in the turkey, spinach, and lemon juice and cook until the spinach wilts, about 1 minute.
Season with salt and pepper to taste.