This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
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!
Cutting Carrots.
Vegetables in Pot.
Stock & Veggies.
Roux Started.
Roux Added to Stock.
Lemon and Eggs.
Eggs Tempered.
Rice Added.
Turkey Added.
Plated.
Serve and enjoy!
Patricia @ Grab a Plate
I love a roux, too! This looks so, so pretty, and I loved the added lemon juice. So nice!
Peter Block
Everyone really liked the addition of the lemon. I think I would add even more next time.
Carol at Wild Goose Tea
Good photos—-and yes roux would put it over the top. Luscious looking soup. Makes you want to deliberately create leftovers!
Peter Block
Thx Carol. I make plenty so that I do have leftovers.
Dan from Platter Talk
Love the lemon in this; very nicely done!
Peter Block
Thx Dan. The lemon added a nice touch. I could even have added more.
Trevor aka The Burger Nerd
Awesome looking soup. I also like the idea of adding a nice fresh kick of lemon to give it some zip.
Peter Block
Thx Trevor.
Nicole Neverman
This soup looks and sounds amazing. I love the hint of lemon in there!
Peter Block
Thx Nicole. Apparently, everyone agrees with you about the lemon.
Happy Valley Chow
I love this time of year because it is soup season! This soup looks absolutely delicious. Great job 🙂
Happy Blogging!
Happy Valley Chow
Peter Block
I so agree. Great to hear from you Eric!
Janette@culinaryginger
I started adding lemon to my chicken soup and I love the fresh flavor. What a lovely soup.
Cindy @ Hun What's for Dinner?
This soup looks fantastic! I can just imagine the nice burst of fresh flavour the lemon adds to it.