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Greek Lemon Turkey Soup (an after Thanksgiving special recipe)
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4.75 from 4 votes

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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup, Special Soups
Cuisine: Greek
Keyword: Greek Lemon Turkey Soup, Greek Lemon Turkey Soup (an after Thanksgiving special recipe)
Servings: 6 servings
Author: Karen Sheer a zest for life

Ingredients

  • 2 cups cooked white meat roast turkey cut into 1/2 cubes
  • 8 1/2 cups homemade chicken broth or 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.

Nutrition

Calories: 313kcal | Carbohydrates: 39g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 333mg | Potassium: 789mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5791IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 3mg