After two Thanksgiving dinners and two more days of eating leftovers, I needed to find a different way to eat turkey. Even though I tossed the bird carcass after it was cooked, I still had the wings & drumsticks as leftovers, which worked great in making my own turkey stock. Here’s a quick and easy turkey & orzo soup recipe that I came up with, after a little web research.
Leftover turkey (bones, skin & all)
Fresh herbs (I used thyme)
Salt & Pepper
Chicken Broth or Chicken Bouillon
Put turkey, herbs, bay leaf into dutch oven or stockpot and cover with water. You can also add chicken broth or chicken bouillon to the water to give it more flavor. Bring to a boil, then turn down to Low (3-4) and simmer for 1-3 hours.
Chopped carrots and/or celery
Frozen peas (optional)
1-2 cups Orzo pasta (or other small pasta)
1. Remove skin, bones, herbs and other big chunks from the broth using a slotted spoon or colander.
2. Shred or chop turkey into smaller pieces and return to broth
3. Flavor broth to taste by adding salt & pepper, spices and/or more chicken broth/bouillon.
(Can also add more water if necessary)
4. Add chopped carrots & celery, peas (optional), and orzo to broth and return to boil.
5. Boil 10 minutes to cook pasta, then turn to low until ready to serve (orzo will continue to cook).
Serve with leftover rolls or bread for an easy & delicious meal!