Sugarlaws

Slow Cooker Lemony Turkey Soup with Spinach and Orzo

A bright slow cooker turkey soup with tender vegetables, spinach, orzo, and lemon, made for turning cooked turkey or chicken into a cozy meal.

Dinner · 12 ingredients

Prep 20 min · Cook 4 hr 35 min · Total 4 hr 55 min · Makes 8 servings

Slow Cooker Lemony Turkey Soup with Spinach and Orzo

Ingredients

  • 8 cups homemade turkey stock
  • 1 tsp. poultry seasoning
  • 1/2 tsp. dried thyme
  • Fresh-ground black pepper to taste
  • 1 T Penzeys or Better than Bouillon Turkey Soup Base, optional
  • 1 1/2 cups chopped onion, chopped small
  • 1 1/2 cups chopped celery, chopped small
  • 1 1/2 cups chopped carrots, preferably organic carrots that don't need to be peeled
  • 1/2 cup whole wheat orzo
  • 3-4 cups diced cooked turkey or chicken
  • 2-3 large handfuls spinach leaves
  • 2 T fresh-squeezed lemon juice

Directions

  1. Pour the homemade turkey stock or homemade chicken stock into the slow cooker and switch it on so it can warm up while you cut the onion, celery, and carrots.
  2. Add the chopped vegetables to the slow cooker, then stir in the Poultry Seasoning, Dried Thyme, fresh-ground black pepper, and Turkey Soup Base, if you’re using it.
  3. Cook on High for 4 hours, or set it to LOW and cook for 8-9 hours.
  4. Once the broth and vegetables have had their long simmer, stir in the 1/2 cup whole wheat orzo or 1 cup cauliflower rice. If the slow cooker has been on low, change it to HIGH now.
  5. Cut the leftover turkey into pieces just a bit bigger than the vegetables, then add the turkey to the soup.
  6. Continue cooking for about 30 minutes if you’re using orzo or fresh cauliflower rice, until it’s tender but still has a little bite. If you’re using frozen cauliflower rice or pre-cooked cauliflower rice, start checking it after 20 minutes.
  7. While the orzo or cauliflower rice and turkey cook in the broth, remove the stems from the spinach leaves if you like, wash the spinach in a salad spinner, and chop it roughly.
  8. When the orzo or cauliflower rice is almost finished, add the spinach and cook until it’s ready. The spinach will float at first, then it’s done when it begins to settle down into the soup.
  9. Stir in the lemon juice and let the soup cook for 5 minutes longer.
  10. Serve hot.
  11. This should freeze just fine, although there weren’t any leftovers to test.
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