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Greek Lemon Turkey Soup (an after Thanksgiving special recipe)

Greek Lemon Turkey Soup (an after Thanksgiving special recipe)

A Hearty, Healthy & Zesty Soup using 2 cups of diced freshly roasted turkey from your Thanksgiving feast. Make again using leftover chicken! 

A healthy and hearty soup with leftover Thanksgiving turkey
A close up look

Like many of us – who wants to cook the week after Thanksgiving?

Yet – with all that leftover turkey meat ( I use white meat for this recipe) this is a one pot soup, that eat likes a meal and is delicious!

Instead of classic orzo rice, I have use a medium grain white rice… Calrose rice. It has great natural thickening properties, which is what I love.
This soup has tons of vegetables – a waistline savor after the holidays. You know me, I’m always looking to add extra veggies to soups.

Avgolemono soup:

A Greek lemon chicken soup that is thickened with an egg sauce (whipped eggs and lemon juice.) With rice and vegetables, it’s a meal in itself! Almost every culture has some version of chicken soup, noodles or not.
My Avgolemono style soup recipe is a redux on the classic Greek version.
Extra veggies – turkey substitutes for chicken – a little extra thickness in consistency.

Ingredients matter!

I have purchased the freshest celery, heirloom colorful carrots, parsnips, leeks and garlic.
Homemade stock is preferable, duh. The canned stuff is full of flavorings and preservatives, and does not have the right body or flavor. Use the chicken from the broth in this recipe too, or in a bevy of other recipes from chicken salad to chicken tacos.

My Trick: This recipe was developed so that the vegetables are bright and tender-crisp.

So – instead of sautéing the veggies first, then adding the broth and rice.. this is the order (an a recipe game-changer):
Bring the broth to a boil in your pot, add rice, stir cook for 10 minutes, cooking about half-way.
Add the veggies now, top with lid and simmer until the rice has perfectly softened, and the veggies are tender crisp. Add cubed cooked turkey.

Next, whip the eggs, add cornstarch to lemon juice and add all to the pot and bring just to a simmer – and remove from heat.
Great garnishes are lemon slices, lots of fresh-cut parsley and ground pink peppercorns.

Calrose rice:

A medium-grain rice developed at the Rice Experiment Station at the University of California at Davis (U.C. Davis) from the japonica variety. It was developed to deliver the best flavor when grown in the northern California climate. The cooked grains are softer, moist, sticky and absorb flavor well. Calrose is an all-purpose table rice as well as a rice for specialty Mediterranean and Asian cuisine such as paella, risotto, pilaf and rice bowls. Japonica rice or Aborio rice can also be used.

Ingredients for the soup
When the base of the soup is done, stir in beaten eggs, lemon juice and cornstarch
Make a batch and eat the entire week after Thanksgiving!

Enjoy this special Soup!
I make it every year after Thanksgiving. When I get a craving for it during the year, I make it also with cooked cubed white meat chicken.

Karen

Greek Lemon Turkey Soup (an after Thanksgiving special recipe)

Greek Lemon Turkey Soup (an after Thanksgiving special recipe)

A Hearty, Healthy & Zesty Soup using 2 cups of diced freshly roasted turkey from your Thanksgiving feast. Make again using leftover chicken! 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
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Ingredients

  • 2 cups cooked white meat roast turkey cut into 1/2 cubes
  • 8 1/2 cups homemade chicken broth ot turkey broth
  • 1 cup Calrose rice* medium grain rice
  • 1 1/2 cups fresh carrots  peeled, ½” dice (I chose heirloom)
  • 1 1/2 cups celery peeled, ½” dice
  • 1 cups leeks cleaned, ½” dice
  • 3/4 cups parsnip peeled, ½” dice
  • 1 1/2 teaspoons garlic minced or finely grated
  • 2 large eggs I use pasture raised
  • 1/3 cup fresh lemon juice
  • 1 teaspoon cornstarch
  • 4 tablespoons fresh parsley leaves chopped, for garnish
  • 1/2 teaspoon ground pink peppercorns for garnish

Instructions

  • Add all the broth to a 4 – 6 quart non-reactive, heavy soup pot. Bring to a boil. Add the rice, stir well and bring back to a boil. Cover and lower heat to a simmer. Cook for 10 minutes. (Will be partially cooked.)
  • In the meantime beat eggs well until very frothy. HINT: add the eggs to a mini food processor and pulse until very frothy for best results. Add cornstarch to lemon juice and mix well until fully dissolved. Set aside.
  • Uncover the pot and add all vegetables and garlic. Stir well. Cover and cook for 10 minutes. Test that the rice has fully cooked, softened and plump, vegetable should be crisp-tender.
  • Add the eggs and lemon juice mixture to the pot of soup and stir constantly over LOW heat until it just comes to a boil. Remove from heat. The soup will be nicely thickened. Add in turkey until warmed through.
  • Serve the soup in individual bowls. Garnish with parsley all over and cracked pink peppercorns… lemon slices are nice too!

Notes

*Calrose rice: The cooked grains are softer, moist, sticky and absorb flavor well. Japonica rice or Aborio rice can also be used.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Soup, Special Soups
CUISINE: Greek
KEYWORDS: Greek Lemon Turkey Soup, Greek Lemon Turkey Soup (an after Thanksgiving special recipe)
Nutrition Facts
Greek Lemon Turkey Soup (an after Thanksgiving special recipe)
Amount per Serving
Calories
313
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
105
mg
35
%
Sodium
 
333
mg
14
%
Potassium
 
789
mg
23
%
Carbohydrates
 
39
g
13
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
29
g
58
%
Vitamin A
 
5791
IU
116
%
Vitamin C
 
15
mg
18
%
Calcium
 
68
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Greek Lemon Turkey Soup (an after Thanksgiving special recipe)

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