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)
Makes about 6 servings
- 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)
- In a saucepan, heat the broth until steaming.
- In a bowl, whisk together the eggs and lemon juice until smooth.
- Ladle 1 cup of the broth into the egg mixture, whisking to combine.
- 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.