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Turkey escarole soup
A light but protein-packed lunch that uses turkey leftovers.
SERVES
1
TO
2
Ingredients
- 1 tablespoon olive oil
- 2 cups shredded carrots
- 1 small onion, diced
- 2 cloves garlic
- 4 cups chicken broth
- 2 cups of water
- 2 head escarole
- 1/2 cup orzo pasta
- 2 cups chopped leftover cooked turkey
- 1/8 teaspoon coarsely ground black pepper
- 1/2 cup. freshly grated Parmesan cheese
Directions
- In a large pot, heat oil on medium-high until hot. Add carrots, onion, and garlic; cook four minutes or until onion softens, stirring frequently.
- Stir in broth and water; heat to boiling.
- Stir in escarole and orzo; heat to boiling.
- Reduce heat to medium-low; simmer, uncovered, six minutes or until escarole and orzo are tender.
- Stir in turkey and 1/8 teaspoon coarsely ground black pepper.
- Reduce heat to low and simmer three minutes until turkey is heated through.
- Serve with Parmesan.
