Don’t forget the leftovers. Make a warming soup with extra turkey.
1 medium Wisconsin Growers onion, chopped
2 medium Featherstone Farm carrots, peeled and chopped
3 Tablespoons olive oil
3 large garlic cloves, minced
6-8 cups chicken stock
½ cup uncooked orzo (or use cooked rice to make it gluten free)
1 Tablespoon fresh oregano, chopped
1 teaspoon fresh thyme leaves
3 cups cooked turkey, torn into bite-sized pieces
Zest and juice of one lemon
1 teaspoon Sriracha sauce or to taste
Salt and pepper to taste
In a large pot, heat olive oil over medium heat and add the onions and carrots. Cook for a 5-8 minutes until softened.
Add the chicken stock, orzo (skip this step if using cooked rice and add at the end of cooking) and herbs. Bring to a boil. Reduce heat to low and simmer until orzo is tender. Add remaining ingredients and heat through.