Greek Turkey Lemon Rice Soup

Soups & Stews

Recipe courtesy of The Kitchn

Serves 6 to 8

  • 2 quarts turkey stock (or low-sodium chicken stock)
  • 3/4 cup long grain white rice
  • 2 cups roasted turkey, shredded
  • 4 eggs 
  • 2 lemons, juiced

Greek Turkey Lemon Rice Soup

Greek Turkey Lemon Rice Soup 

Click image to enlarge


Ths soup is also known as Avgolemono and is often made with more egg but it would be very rich that way.
Heat stock in a large, heavy bottomed pot until boiling. Add rice, reduce heat to a simmer, cover. Cook 8-10 minutes, until rice is almost fully cooked but still al dente. Remove soup from heat and add shredded turkey.

In a medium bowl, beat eggs and then whisk in lemon juice. One ladle at a time, whisk hot soup slowly into egg mixture. This will temper the eggs and allow them to heat without curdling. Once you have added 3 or 4 ladles, pour warm egg mixture into soup pot. Return to low heat and cook, while stirring, until soup has thickened slightly but has not come to a boil.

Serve immediately with a salad and crusty bread.

Note: Can be made with egg yolk only and is good way to use up left over egg yolks.


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