Serves 6-8 INGREDIENTS 1 large white onion 4 medium carrots 4 stalks celery hearts 2 tablespoons olive oil 4 cloves of garlic 3 cups leftover turkey meat, shredded 10 cups chicken broth 1 1/2 cups dry orzo pasta 2 lemons, or ¼ cup lemon juice 2 tablespoons chopped fresh parsley DIRECTIONS Dice onion, carrots, and celery hearts. You should get about 2 cups diced onion, and 1 1/2 cups each of diced carrots and celery. In a soup pot, add diced vegetables along with 2 tablespoons olive oil and sauté for 5 minutes on medium heat. Mince garlic cloves and add them to the pot, sauteeing for 2 minutes. Add broth, and dry pasta. Bring the soup to a simmer and then allow it to cook for about 10 minutes. Add in cooked turkey and cook for about 5-7 minutes more. Test the orzo pasta for doneness before turning off the heat. Add in the lemon juice and fresh parsley. Stir to combine and serve hot in 2 cup portions. NOTES: Add additional liquid when reheating leftovers of the soup as the orzo pasta will absorb additional liquid. Soup can be frozen for up to 3 months in freezer bags in 2 cup portions.