leftover bird + orzo soup

Happy Thanksgiving, friends! I hope you are all enjoying a leisurely morning of coffee and cooking with loved ones.  We are about to embark on our meal prep, after a bit of time invested last night. Oh, and the Wizarding World of Harry Potter is magical...in case you were wondering. :)

I have a day-after recipe for you this morning; a hearty, veggie-filled soup that uses your leftover turkey meat as well as the carcass. We're all about using the whole animal around here, and fresh stock is truly the best base for any soup you can make. So chop some extra onions, celery, and carrots today and stow them away in a ziplock bag in your refrigerator. You can even make the stock tonight to keep things really simple tomorrow. Because tomorrow is all about relaxation and dirtying as few dishes as possible, right?  :)

Again, Happy Thanksgiving! I am thankful for so many things this year, including each one of you for continuing to read and share your comments here at Bella Eats. Have a wonderful holiday, all!!!

Leftover Bird + Orzo Soup

for the stock:

• 3 tbsp vegetable oil
• 2 medium onions, diced (about 2 cups)
• 3 large carrots, chopped (about 1 cup)
• 3 ribs of celery, chopped (about 1 cup)
• water
• 1 turkey or chicken carcass

for the soup:

• 3 tbsp vegetable oil
• 2 medium onions, diced (about 2 cups)
• 3 large carrots, chopped (about 1 cup)
• 3 ribs of celery, chopped (about 1 cup)
• 2 garlic cloves, minced
• 10 cups of stock (if you have less than that, add water. more, simmer it until it reduces)
• 2 bay leaves
• 3 large sprigs of thyme
• (1) 15-oz can of diced tomatoes, drained
• 2 cups leftover chicken or turkey, chopped or torn into bite-size pieces
• 1 cup dried orzo
• 3 large handfuls of swiss chard leaves, stems removed, torn into bite-size pieces
• salt + pepper

method:

1. First, make the stock.  Heat the oil in a large pot over medium-high heat.  Add the onions, carrots, and celery and sauté until soft and translucent, about 8 minutes.  Add the bird carcass and enough water to mostly cover, about 16 cups.  Bring everything to a boil and then drop the heat to medium-low, letting the stock simmer for 2-3 hours until full of flavor and reduced to 8-10 cups.  Strain the stock through a fine sieve, and discard the bird carcass and all vegetables.  Let the stock cool completely before refrigerating if you're not going to use it the same day.
2. Clean the pot, and start again with heating the oil and sautéing the second batch of onions, carrots, celery, and garlic.  After 3 minutes, add the stock, herbs, tomatoes, and leftover meat.  Bring to a boil and drop to medium-low, letting the soup simmer until the vegetables are tender, about 20 minutes.  Add the orzo and continue to simmer until tender, another 10 minutes.  Add the swiss chard and cook until wilted, about 3 minutes.  Season with salt + pepper and serve, being careful to remove the thyme sprigs and bay leaves.