This classic lemon orzo Greek soup traditionally made with chicken is a great option for leftover Thanksgiving turkey. It's creamy, light and bursting with lemon and dill for freshness.
Place the olive oil in a large pot or dutch oven over medium-high heat.
Add the onion and cook until softened and translucent but not browned, about 3-4 minutes.
Add the carrots to the pot and cook another 2 minutes.
Add the broth and water then bring to a low simmer.
Remove about 1 cup of liquid from the pot with a ladle and transfer to a blender. Let cool a few minutes then add the eggs and lemon juice to the blender and blend until foamy, about 30 seconds. Set aside.
Add the orzo to the pot, stir, cover and let cook until tender about 7 minutes.
Remove the cover and slowly pour the egg mixture from the blender into the pot over low heat, whisking constantly as you do this. Don't pour too fast or over too high a heat otherwise, you'll end up with scrambled eggs in your soup!
Add the dill to the pot and season generously with salt and pepper to taste.
Lastly, add as much leftover shredded turkey as you'd like and stir to combine.
Soup will thicken as it sits and especially once refrigerated.