(Great to use up leftovers! originally made 2003)
Turkey Vegetable Soup with Orzo
1 tablespoon vegetable oil
2/3 cup carrots -- medium dice
2/3 cup celery -- medium dice
2/3 cup onions -- medium dice
1 teaspoon dried tarragon
2 cans chicken broth -- (18.5 oz each)
1/2 cup orzo -- uncooked
1 1/2 cup turkey -- cooked and cubed
oil in medium saucepan and heat over medium-high heat. Add vegetables
and tarragon; sauté until tender. Add broth and bring to a gentle boil.
Add pasta and turkey; boil gently for 6-8 minutes or until pasta is
cooked. Makes 5-6 servings.