4 servings
1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
1 celery stalk, sliced crosswise 1/2-inch thick
Leftover turkey, white meat
6 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1/2 cup orzo or other pasta you have on hand
1/4 cup chopped fresh dill
Lemon halves (for serving)
Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add other veggies if you have those left over! Add turkey and broth; season with salt and pepper. Allow to simmer up to 5 minutes to let the broth soak into turkey. Transfer turkey to a plate.
Meanwhile, return broth to a boil. Add pasta and cook until al dente, 8-10 minutes.
Remove pot from heat. Stir in turkey and dill. Serve with lemon halves for squeezing over.