Instructions: Heat Oil in a large Dutch Oven or soup pot over medium heat. Add Onion, carrots, celery and garlic. Cook over medium heat, covered, for about 15 minutes, stirring occasionally, until onion is translucent and vegetables are tender and fragrant. Add chicken broth and grated lemon zest and juice. Stir in salt and pepper. Bring to a simmer. When the soup has reached a simmer, stir in orzo and turkey. Cook 15 minutes or until orzo is tender. Remove from heat, and stir in baby spinach and parsley. Serve immediately.
Recipe prepared by registered dietitians from St Vincent's Health System