Turkey and Orzo Soup
This delicious Turkey and Orzo Soup is perfect for a cold day when the whole family wants something hearty and warm. If you’re in a rush, it can be cooked straight from the freezer, so is a great stand-by to have on hand after a chilly winter walk.
PREP: 10 MINS
COOK: 30 MINS
- 1 tbsp olive oil
- 3 turkey breast steaks, cut into bite-sized pieces
- 1 cup (115g) frozen chopped onions
- tsp frozen chopped garlic 1 tsp frozen chopped ginger
- sticks celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 cup (80g) chestnut mushrooms, sliced
- 5 cups (1.2 litres) low-sodium chicken stock
- 1 bay leaf (optional)
- ½ cup (100g) dried orzo
- 1 tsp frozen chopped parsley
How To Make Turkey and Orzo Soup
Lighter Serve: Wholemeal pitta breads Family Serve: Crusty bread and butter
- Heat the oil in a large pan over medium heat. Once hot, add the turkey and cook, stirring, for around 5 minutes, until browned. Using a slotted spoon, transfer the turkey from the pan to a bowl and set aside, Keep the pan on heat.
- Add the onions, garlic, ginger, celery, carrot and mushrooms to the pan and cook, stirring, for 1min
- Add the chicken stock and bay leaf, if using, to the pan and stir Bring the mixture to a boil, then reduce the heat to a gentle simmer and leave to cook for 20 minutes to let the flavours develop.
- After 20 minutes, add the cooked turkey back to the pan along with the orzo and parsley and stir Leave the soup to cook, stirring occasionally, for 8 minutes, until the orzo is tender. Remove the pan from the heat.
The soup is now ready to be ladled into bowls and served hot with your choice of bread alongside.
Leave the soup to cool to room temperature, then ladle it into a large, labelled freezer bag (a zip-lock bag works best for this) and seal, expelling any excess air as you do so. Freeze flat for up to 3 months.
TO REHEAT FROM FROZEN
This can be defrosted in the fridge overnight and then reheated in a pan until piping hot, or cooked from frozen. If cooking from frozen, tip the frozen soup into a large pan, cover it with a lid and place over low heat. Cook the soup, removing the lid occasionally and breaking it up with a wooden spoon as the mixture defrosts, until fully defrosted and piping hot all of the way through.