Creamy Greek-Style Turkey, Lemon, and Rice Soup (Avgolemono) Wendy Goodfriend
Creamy Greek-Style Turkey, Lemon, and Rice Soup (Avgolemono) (Wendy Goodfriend)

Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)

Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)

One of my favorite lunchtime treats in San Francisco is sitting at the bar at Kokkari with my friend Amy. We always, without fail, order their puffy homemade pita breads, creamy taramosalata, and a bowl of the heavenly avgolemono soup. This simple yet elegant Greek soup is made with shredded chicken, rice, broth, lemon, and eggs. The eggs help thicken the soup and give it a lovely velvety texture.

I find this soup so comforting that I wanted to recreate it using turkey leftovers, because I’m always looking for a new and different way to use up all the leftover turkey! This soup comes together in a snap, so you can easily make it without a lot of effort or time in the kitchen. And boy, will your in-laws be impressed.

Creamy Greek-Style Turkey, Lemon, and Rice Soup (Avgolemono)
Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) (Wendy Goodfriend)

Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)

Makes about 6 servings

    Ingredients:
  • 6 cups turkey stock or low-sodium chicken broth
  • 3 large eggs
  • 1/4 cup lemon
 juice
  • 1 cup cooked long-grain white rice
  • 1 cup chopped cooked turkey meat
  • Kosher salt and freshly ground black pepper
  • Chopped fresh flat-leaf parsley leaves, for garnish (optional)
    Instructions:
  1. In a saucepan, heat the broth until steaming.
  2. In a bowl, whisk together the eggs and lemon juice until smooth.
  3. In a bowl, whisk together the eggs and lemon juice until smooth.
    In a bowl, whisk together the eggs and lemon juice until smooth. (Wendy Goodfriend)
  4. Ladle 1 cup of the broth into the egg mixture, whisking to combine.
  5. Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. Add the rice and turkey meat and simmer until heated through. Taste and season with salt and pepper. Garnish with a sprinkle of parsley if you like. Serve at once.
  6. Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes.
    Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. (Wendy Goodfriend)
    Add the turkey meat.
    Add the turkey meat. (Wendy Goodfriend)
    Add the rice and simmer until heated through.
    Add the rice and simmer until heated through. (Wendy Goodfriend)
    Taste and season with salt and pepper. Garnish with Italian parsley. Serve at once.
    Taste and season with salt and pepper. Garnish with a sprinkle of parsley. Serve at once. (Wendy Goodfriend)

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