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
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
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
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