- 1 large white onion, diced
- 4 medium carrots, chopped
- 4 stalks celery, chopped
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 3 – 4 cups, leftover turkey, diced
- 10 cups chicken broth
- Salt & Pepper, to taste
- 1.5 cups dry orzo pasta
- 2 lemons, or ¼ cup lemon juice (optional)
- 2 tablespoons chopped fresh parsley
- Turn IP to ‘Saute’. When hot add olive oil. When oil is hot add onion, celery, carrots and garlic and cook until onion is translucent. Add diced turkey, salt & pepper (to taste) to pot and then chicken broth.
- Turn IP off and then turn on ‘Soup’ function and cook for 30 minutes.
- When timer goes off do a quick release (QR).
- Add orzo, lemon juice (if using) and parsley stir and turn IP to ‘Manual’ and cook for 3 minutes.
- Do a quick release (QR) and serve.
Kelly's Kitchen 