Go Back
–+ servings
Print

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

  1. In a large pot, add the oil on medium heat. Add the carrots, celery and onions and cook until soft - about 5 minutes.
  2. Add in turkey broth and bouillon cube, bring to a boil.
  3. Reduce heat, cover and simmer 10 minutes.
  4. Meanwhile, in a small saucepan, melt butter and stir in flour until smooth.
  5. Gradually add broth mixture from pot 1 cup at a time. Keep adding to roux until the roux has a creamy texture. Stir constantly.
  6. Add to the stock.
  7. Separately, in a small bowl, beat the eggs until frothy.
  8. Gradually squeeze lemon into and the eggs and beat.
  9. To temper the eggs, add 1 cup of the thickened broth into the eggs and stir vigorously. Add a second cup repeating process.
  10. Very slowly add egg mixture into the soup, stirring constantly. Make sure the soup is on simmer.
  11. Heat gently until soup thickens enough to coat a spoon-- do not boil!
  12. Add the rice and then the turkey. Cook for another 10 minutes to warm through.
  13. Add salt and pepper to taste, garnish with parsley.
  14. Serve and enjoy!