Lemon Dill Turkey Soup

Lemon Dill Turkey Soup

Got turkey on the brain yet?  How bout on the plate?  Tomorrow is the big day folks.  Pack your tupperware to bring along cause you’re gonna want to take leftover turkey home from tomorrow’s feast to make this soup.  I’m giving you this recipe ahead of time so you can be ready.  You don’t want to be running to the grocery store on Black Friday do you?  Ain’t nobody got time for that. 😉  One of my favorite things about this soup (besides how delicious it is) is that it is easily adapted to accomodate whatever veggies you have on hand.  This time around I had some yellow squash, edamame (random), mushrooms, onion, & celery but I’ve also made it with zucchini when I have some on hand and carrots and/or peas would make a tasty addition as well.  The more veggies, the better.  I’ve also used wild rice instead of orzo and it’s yummy that way too!

Lemon Dill Turkey Soup

6 cups chicken broth

1 Tbls butter

1 Tbls evoo

1 cup sliced mushrooms

1/4 c. chopped onion

1/2 c. shelled edamame

1 medium squash, diced

2 stalks celery, diced

2 cups chopped or shredded turkey

dill to taste (Start with a little, taste, and add more if needed until you get to the amount you like best)

pepper to taste

1/2 c. orzo

1 thinly sliced lemon

Melt butter in a pan over medium heat & add olive oil (evoo), celery, and onions.  Cook for 3-4 minutes.  Add mushrooms, squash, and edamame, cook for 2-3 minutes.

Lemon Dill Turkey Soup

Add broth, turkey, orzo and seasonings.  Simmer for 12-15 minutes (until orzo is done.)  Toss in lemon slices and simmer for another minute or two before removing from heat.

Lemon Dill Turkey SoupWhen serving, be sure to get a lemon slice in each bowl!  I like to freeze this in individual containers to pull out for lunches on cold days…make sure there is at least one lemon slice in each container too.

This is the perfect lighter soup to balance out all the carb feasting we’ll be doing tomorrow (nevermind the orzo).  And as I mentioned above, you can definitely use any veggies you like or have on hand.  If it weren’t for our food allergies I’d be a big fan of adding carrots and peas to this soup.

Are you hoping for leftovers this year??

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