TURKEY ORZO LEMON SOUP

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Sorry I missed posting last week life was rather crazy with well life. 



I had Thanksgiving shopping, our dryer broke and now I have clothes hanging all over my house on hangers until the 5th of December when the new dryer arrives.My house looks like a laundry mat. 


That's life that's what all the people say your riding high in April, shot down in May.. Sing along if you like..lol.. I always love a little Sinatra! 



To top it all off  L.J.'s birthday was Monday the 26th and he was so excited to hit the double digits.
A very sad moment for me since my babies are no longer looking like babies but handsome young men!  

Since we had a 27 pound Turkey for Thanksgiving I thought I would share with you a favorite soup in our house. Turkey Lemon Orzo Soup. 

The kids love the small shape and texture of the orzo is soup and well you all know me by now I just ❤ soup. 

It's always cold and wet in Washington so there's no better way to warm up then a nice big bowl of soup!




Add carcass of 1 whole turkey meat removed, 1 onion cut in fourths, 2 carrots and celery chopped in half, 2 sprigs fresh rosemary, 2 sprigs fresh thyme and 6 leaves fresh sage to a large stock pot. 

Cover with water leaving about 3 inches from the top. 


Cover and bring to a simmer. Reduce heat to low and cook for 3 hours.



Remove carcass and strain stock through a mesh sieve to remove herbs. 

Optionally you can skim fat off the top of the stock or refrigerate overnight and
the fat will hardened and become white on top and can be skimmed off.


Bring  8 cups turkey stock to a simmer. Add 4 carrots and 3 stalks celery and cook until carrots are tender. Freeze leftover turkey stock for later use.


Once carrots are tender add 1 cup orzo and cook for about 9-11 minutes or until orzo is cooked to desired doneness. 


Add 3 cups cooked turkey and cook until meat is warmed through. Squeeze in juice of 1 lemon, stir well and serve hot.






Ingredients

  • 1 whole Turkey Carcass
  • 1 whole Onion, Cut In Quarters
  • 2 whole Carrots, Sliced In Half
  • 2 whole Celery, Sliced In Half
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 6 whole Sage Leaves
  • 8 cups Turkey Stock
  • 4 whole Carrots, Sliced
  • 3 whole Celery, Sliced
  • 1 cup Orzo
  • 3 cups Cooked Turkey Meat
  • 1 whole Lemon, Juiced

Cooking Directions

  1. In a large stock pot add turkey carcass, onion, carrots, celery, rosemary, thyme and sage leaves for turkey stock and cover with water leaving about 3 inches from the rim. Cover pot and bring to a simmer. Reduce heat to low and cook for 3 hours.
  2. Remove carcass from stock and strain stock through a mesh sieve to remove herbs. Skim fat off the top of the stock or refrigerate overnight and the fat will hardened and become white on top and can be skimmed off.
  3. Bring turkey stock to a simmer. Add carrots and celery, cook until carrots are tender. Freeze leftover turkey stock for later use.
  4. Once carrots are tender add 1 cup orzo and cook for about 9-11 minutes or until orzo is cooked to desired doneness.
  5. Add 3 cups cooked turkey and cook until meat is warmed through. Squeeze in juice of 1 lemon, stir well.
  6. Serve hot.