Mince garlic cloves and add them to the pot, sauteeing for 2 minutes.
Add in turkey breast cutlets (or leftover turkey), broth, and dry pasta. Bring the soup to a simmer and then allow it to cook for 15-20 minutes.
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.
Add in the lemon juice and fresh parsley. Stir to combine and serve hot.
Notes
Add additional liquid when reheating leftovers of the soup as the orzo pasta will absorb additional liquid. Soup can be frozen for up to 3 months in freezer bags in 2 cup portions.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/11/11/turkey-orzo-soup/