Quick Turkey Soup

Ingredients

2 tablespoons olive oil

1 small onion

1 medium fennel bulb, core removed, diced
1 large leek, cleaned and sliced thin (white and light green only)
2 carrots, peeled and sliced

1 celery stalk, diced
2 garlic cloves, minced
1 teaspoon dried thyme or 1 tablespoon fresh
Pinch of red pepper flakes
8 cups chicken broth (store bought is perfect)
¾ cup orzo
1 bay leaf
2 cups cooked shredded turkey

1 cup baby kale
Zest of 1 lemon
1 tablespoon lemon juice
Salt and black pepper to taste

Optional garnish: fennel fronds, fresh parsley, chives

Instructions

1. Cook aromatics

1. Heat olive oil in a Dutch oven over medium heat.

2. Add onions,diced fennel and sliced leeks. Cook 6 to 8 minutes until softened.

3. Add carrotsand celery. Cook 2 minutes.

4. Add garlic, thyme, and red pepper flakes. Cook 1 more minute until fragrant.

2. Add broth and orzo

1. Pour in chicken broth and add bay leaf.

2. Add orzo and bring to a simmer.

3. Reduce heat to medium-low and cook 10 to 12 minutes until orzo is tender.

3. Add the turkey

1. Stir in shredded turkey and and baby kale. Warm through, about 5 minutes.

2. Remove bay leaf.

4. Finish

1. Add lemon juice.

2. Season with salt and pepper to taste.

3. Garnish with chopped chives and parsley.

Serve immediately. Even better the next day.