Recipe of the Week
Recipe Of The Month: Turkey-Orzo Soup
Wednesday, October 07, 2009
This soup is a great way to use up those Thanksgiving leftovers!
Serves 4
6 cups low-salt, canned chicken broth
2 carrots, diced
1/2 lb green beans, ends trimmed and cut into 1" pieces
1/2 cup orzo pasta
1 1/2 to 2 cups shredded or diced turkey meat (white or dark, or a combination of both)
1/4 cup fresh parsley, chopped
salt and pepper
In a medium-large saucepan, bring broth to a boil. Add fresh carrots, fresh green beans, and pasta. Cook approximately 7 minutes, or until veggies are tender and noodles are cooked.
Add shredded turkey, fresh parsley, and salt and pepper to taste. Heat through and serve hot.
Recipe by Tracy Holleran of The Secret Ingredient Cooking School in Fairfield, Connecticut.
TheSecretIngredientOnline.com
For more of Tracy's recipes, check out her food blog at twolia.com
Serves 4
6 cups low-salt, canned chicken broth
2 carrots, diced
1/2 lb green beans, ends trimmed and cut into 1" pieces
1/2 cup orzo pasta
1 1/2 to 2 cups shredded or diced turkey meat (white or dark, or a combination of both)
1/4 cup fresh parsley, chopped
salt and pepper
In a medium-large saucepan, bring broth to a boil. Add fresh carrots, fresh green beans, and pasta. Cook approximately 7 minutes, or until veggies are tender and noodles are cooked.
Add shredded turkey, fresh parsley, and salt and pepper to taste. Heat through and serve hot.
Recipe by Tracy Holleran of The Secret Ingredient Cooking School in Fairfield, Connecticut.
TheSecretIngredientOnline.com
For more of Tracy's recipes, check out her food blog at twolia.com
