* Ingredients

o 1 large white onion

o 4 medium carrots

o 4 medium stalks celery hearts

o 2 tablespoons olive oil

o 4 cloves of garlic

o 1 ½ pounds turkey breast cutlets

o 10 cups chicken broth

o 1 ½ cups dry orzo pasta

o 2 lemons, juiced (about ¼ cup)

o 2 tablespoons chopped fresh parsley

* Directions

o Dice onion, carrots, and celery hearts. You should get about 2 cups diced onion, and 1 ½ cups each of diced carrots and celery

o In a soup pot, add diced vegetables along with 2

tablespoons olive oil and sauté for 5 minutes on

medium heat.

o Mince garlic cloves and add them to the pot, sautéing

for 2 minutes.

o Add in turkey breast cutlets (thinly sliced raw turkey

breast), broth, and dry pasta. Bring the soup to a

simmer, and then allow it to cook for 15-20 minutes.

o Test the orzo pasta for doneness before turning off the

heat. Remove the turkey meat and shred it using

2 forks, and then return it to the pot.

o Add in the lemon juice and fresh parsley. Stir to

combine, and serve hot in 2 cup portions

* Nutrition Information

o Serves: 8 – Serving size: 2 cups

o Per serving: Calories: 400; Total Fat: 5 grams; Saturated Fat: 1 gram; Monounsaturated Fat: 3 grams; Cholesterol: 53 mg; Sodium: 270 mg; Carbohydrate: 61 grams; Dietary Fiber: 5 grams; Sugar: 6 grams; Protein: 33 grams

For further questions or to schedule an appointment, contact Susan at susanc@nutriformance.com.

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