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Lemon Turkey Rice Soup

Using up those final Thanksgiving leftovers to make a very warming, hearty soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 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

Instructions

  • 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!