Name: Turkey Orzo Soup with Kale and Chickpeas
Total time: 1 h
Ingredients: 2 tablespoons turkey fat; 1 onion, chopped fine; Pinch red pepper flakes; 3 garlic cloves, minced; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 8 cups turkey stock; 3 ounces curly kale, stemmed and cut into 1/2-inch pieces (6 cups); 1 (15-ounce) can chickpeas, rinsed; 1/2 cup orzo; 2 cups shredded turkey; 2 tablespoons lemon juice; Salt and pepper

Why This Recipe Works

We wanted a turkey soup that would highlight the flavor of our homemade stock. Along with leftover turkey meat, we included a starchy ingredient and simple vegetables. Limiting seasonings to herbs, a squeeze of lemon juice, and salt and pepper allowed the pure turkey stock to shine through.

Before You Begin

This recipe was developed using our Simple Turkey Stock. You can substitute another turkey stock, but we recommend using a homemade stock for the best flavor. If you don’t have turkey fat, you can substitute extra-virgin olive oil. Our favorite canned chickpeas are Pastene Chick Peas.

Instructions

Heat fat in Dutch oven over medium heat until shimmering. Add onion and pepper flakes and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 1 minute. Add stock; increase heat to high and bring to simmer. Stir in kale, chickpeas, and orzo; reduce heat to medium-low and simmer, partially covered, for 10 minutes.

Add turkey and cook until orzo and kale are tender, about 2 minutes. Off heat, stir in lemon juice and season with salt and pepper to taste. Serve.