In the Kitchen

Greek Lemon Orzo Soup (with Turkey)

Posted by Jennifer Pedraza on

“Soup is cozy.”
― Adrienne Posey

I’ve had a piece of turkey in the freezer wondering what to do with it. My Greek friend has told me many times about her Lemon and chicken soup but I’ve never gotten the recipe. I figured I’d make my own version tonight. I’ve never tried the “real” Greek soup so I have no reference but I’ll ask her to take a look at my ingredients and let me know how I did. It came out really tasty regardless. There’s nothing more comforting than a warm bowl of soup during the cold months.

You Will Need

  • 3 celery stalks chopped
  • 2 medium carrots peeled & chopped into small cubes
  • 1/2 medium onion chopped
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
  • 3 garlic cloves minced
  • 2 tablespoons of flour
  • 6 cups vegetable broth (you can use chicken broth too)
  • 1/4 teaspoon of Italian seasoning
  • 2 uncooked Turkey breasts
  • 1 cup of uncooked orzo pasta
  • 2-3  Tablespoons of fresh lemon juice
  • 2 Tablespoons of chopped parsley 
  • Salt & pepper if needed (the broth is pretty salty so I didn’t add any extra salt)

How To:

  • Start by heating the coconut oil and butter in a large crock pot. Add the onions and saute for a few minutes followed by the celery, carrots. Cook together for about 5-7 minutes.
  • Now add the garlic and cook for about 30 seconds, then sprinkle in the flour and cook for another minute or so.
  • Pour in veggie (or chicken) broth and stir until the flour has dissolved, then add the Italian seasoning.
  • Add the Turkey. Bring the soup to a boil.Place the lid on the pot lightly ajar and reduce the heat and simmer for 15 minutes.
  • Stir in the orzo and cook for about 10 minutes . Keep the lid off at this point and stir it often as the Orzo was sticking to the bottom of the pot. Add the Parsley.
  • The turkey should be ready by now. Take it out of the pot and shred it on a cutting board.
  • Once the Orzo is fully cooked, add the Turkey back into the soup and pour the lemon juice into the soup.

If you think you need more salt or lemon juice, add it and serve immediately with a nice chunk of crusty garlic toast. This one’s a keeper.

Thanks for joining me tonight!

Until next time.

Jennifer

Leave a Reply