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Greek Turkey and Rice Soup

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A comforting soup made with leftover turkey, rice, and a light broth infused with lemon and eggs, perfect for a quick meal.

Ingredients

Scale
  • 2 cups cooked turkey, shredded
  • 1 cup rice
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 eggs
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5 to 7 minutes.
  2. Pour in 4 cups of chicken broth, stirring to combine. Increase heat to bring to a boil.
  3. Add 1 cup of rice to the pot and cook according to package instructions, about 15 to 20 minutes.
  4. Incorporate the shredded turkey and heat for about 5 minutes.
  5. In a separate bowl, whisk together the eggs and lemon juice.
  6. Temper the eggs by gradually adding a ladle of hot soup while whisking continuously.
  7. Stir the tempered egg mixture back into the pot and continue stirring until the soup thickens slightly.
  8. Taste and adjust seasoning with salt and pepper as desired.
  9. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

Feel free to experiment with additional vegetables or spices to customize the flavor.

Nutrition

Find it online: https://techhommy.com/greek-turkey-rice-soup/