Since I always roast two turkeys at Thanksgiving, I always have a lot of leftover turkey meat as well as two carcasses for making (a lot of) stock. This soup is a good way to use up holiday leftovers. The real attraction is that almost every aspect can be varied however one likes, depending on what is in the refrigerator or on whim.
The version below calls for onion, celery, sage, and parsley, but carrot could be added, and other herbs could be substituted. Quantities can also be easily adjusted. If orzo is omitted, this could be served over rice.
- 2 tablespoons olive oil
- 2 small yellow onions chopped
- 2 ribs celery sliced ¼ in. thick
- 1 tablespoon chopped fresh sage
- 8 cups turkey stock
- 1/4 cup celery leaves
- 1 bay leaf
- freshly ground black pepper
- 1 cup dry orzo
- 8-12 ounces shredded cooked turkey
- 1/8 cup chopped fresh Italian parsley optional
- Heat oil in large, heavy-bottomed pot over medium heat.
- Add onions and celery. Cook until softened, about 10 minutes.
- Add sage and cook for 1 minute more.
- Add turkey stock, celery leaves, and bay leaf. Season with salt and black pepper to taste.
- Bring to a boil.
- Stir in orzo and cook (still at a boil) for 9 minutes.
- Reduce heat to low, stir in turkey, and simmer until turkey is hot (about 1-2 minutes).
- Remove from heat and stir in parsley (if used).
- Serve immediately.
The amount of salt you use depends on how salty your turkey stock is.