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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! 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Karen Sheer a zest for life
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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.