Thanksgiving is but a distant memory. The memories, though, will last a lifetime. The chance to have so much of the family come together and reconnect is priceless. If you are like me, you rarely forget a meal. There is something in our brains that make food memories easier to conger up than events one participates in. It is for me I know. This recipe for Lemon Turkey Rice Soup is using the turkey leftovers and the rice from our Mediterranean meal on our last night together. I always remember when my mother-in-law walks in the house with the Mediterranean dinner. She has to bring at least 2 of the grandchildren to be able to carry all the food in the house. Remember, there are 22 people for each meal. This is the one meal where everyone rallies to the kitchen all at once and that never happens in this family.
I posted my first creation – Mediterranean Fried Rice – from using the leftover rice and turkey. This Lemon Turkey Rice Soup was the second dish to finish off all the leftovers. The flavors in this soup were so good. What I like the most about this recipe is the consistency. The texture is created from adding eggs and a roux. Everyone who knows me, knows I love a roux. I use a roux for my Gumbo and for my kids favorite, Macaroni N Cheese. You can use a roux to thicken soup too. The combination of the eggs and the roux give the perfect creaminess to this soup. No cream needed, just a little butter.
- 6 cups turkey broth
- 1 chicken bouillon cube
- 1 tablespoon grape seed oil
- 2 cups rice, cooked (I used leftover Mediterranean rice)
- 2 carrots, diced
- 2 celery stalks, chopped
- 1/4 cup onion, finely chopped
- 2 cups turkey, cubed (I used leftover smoked turkey)
- 2 tablespoons butter
- 2 tablespoons flour
- 3 eggs
- 3 tablespoons lemon juice
- salt and pepper
- In a large pot, add the oil on medium heat. Add the carrots, celery and onions and cook until soft – about 5 minutes.
- Add in turkey broth and bouillon cube, bring to a boil.
- Reduce heat, cover and simmer 10 minutes.
- Meanwhile, in a small saucepan, melt butter and stir in flour until smooth.
- Gradually add broth mixture from pot 1 cup at a time. Keep adding to roux until the roux has a creamy texture. Stir constantly.
- Add to the stock.
- Separately, in a small bowl, beat the eggs until frothy.
- Gradually squeeze lemon into and the eggs and beat.
- To temper the eggs, add 1 cup of the thickened broth into the eggs and stir vigorously. Add a second cup repeating process.
- Very slowly add egg mixture into the soup, stirring constantly. Make sure the soup is on simmer.
- Heat gently until soup thickens enough to coat a spoon– do not boil!
- Add the rice and then the turkey. Cook for another 10 minutes to warm through.
- Add salt and pepper to taste, garnish with parsley.
- Serve and enjoy!
Vegetables in Pot.
Stock & Veggies.
Roux Added to Stock.
Lemon and Eggs.
Serve and enjoy!