Turkey and Rice Soup (Avgolemono Style)
A warm, lemony Turkey and Rice Soup made Greek inspired with an avgolemono style broth. It is bright, silky, and a delicious way to use leftover holiday turkey for a comforting meal everyone enjoys.
Servings: 6 people
Ingredients
- 2 lemons zested and juiced, separated
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 stalks celery chopped (about 1 cup)
- 3 medium carrots peeled and chopped (about 1 cup)
- 6 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 cup uncooked jasmine rice
- 3 cups leftover turkey shredded
- 2 tablespoons chopped parsley plus more for garnish
- Fresh dill for garnish
Instructions
- Whisk together the lemon juice and eggs in a medium liquid measuring cup or mixing bowl; set aside.
- Heat butter and oil in a large Dutch oven set over medium-high heat. Add onions, carrots and celery. Sauté for 4-5 minutes, stirring occasionally, until softened. Add garlic and sauté for 30 seconds, until fragrant.
- Stir in chicken broth, lemon zest, and herbs. Bring the soup back to a gentle simmer, then reduce heat to medium-low to maintain.
- Add the rice, cover, and continue to simmer for 18-20 minutes, until the rice is almost tender.
- Remove the pan from the heat and temper the egg mixture. Whisking constantly, slowly drizzle about ¼ cup of the hot soup into the egg mixture. Repeat 3 times, continuing to whisk, until the mixture is smooth.
- Whisk the tempered egg mixture into the soup, whisking constantly. Remove and discard the bay leaf.
- Stir the shredded turkey and fresh parsley into the soup. Season to taste with additional salt and pepper, if desired. Garnish with additional fresh herbs before serving.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Add extra broth when reheating because rice absorbs liquid.
- For step by step tips, scroll back up to the full post.
Nutrition
Calories: 408kcal | Carbohydrates: 38g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 409mg | Potassium: 708mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5469IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 3mg