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Greek Turkey and Rice Soup

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A comforting soup featuring shredded turkey, rice, and fresh vegetables, finished with a creamy lemon and egg mixture.

Ingredients

Scale
  • 2 cups cooked turkey, shredded
  • 1 cup rice
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 eggs
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat a large pot over medium heat and add chopped onion, diced carrots, and diced celery. Cook until softened, about 5-7 minutes.
  2. Pour in the chicken broth and stir well, increasing the heat to bring to a boil.
  3. Add rice and cook according to package instructions, typically about 15-20 minutes, until tender.
  4. Stir in shredded turkey and heat through for about 5 minutes.
  5. In a separate bowl, whisk together eggs and lemon juice.
  6. Slowly add a ladle of hot soup to the egg mixture while whisking to prevent scrambling.
  7. Gradually stir the tempered egg mixture back into the pot, stirring constantly until the soup thickens slightly.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve warm in bowls, garnished with fresh parsley.

Notes

For a spicy kick, add diced jalapeños or crushed red pepper flakes while sautéing the vegetables. Consider using brown rice for a healthier option.

Nutrition

Find it online: https://hwepodcast.com/greek-turkey-and-rice-soup/