Refreshing Greek Lemon Soup Recipe Is the Perfect Way to Use Leftover Turkey or Chicken by Erica Kane

Soups Dinner Lunch Gluten-free
6 months ago

Refreshing Greek Lemon Soup Recipe Is the Perfect Way to Use Leftover Turkey or Chicken

This classic Greek lemon soup recipe is the perfect way to use up leftover turkey or chicken. This refreshing soup is welcome for lunch or dinner anytime of the year.

It's important to temper the eggs in this chicken soup recipe so they don't "cook" in the soup. Tempering is an easy process and explained below. 

Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 40 minutes

Total Time: 50 minutes


  • 1 white onion, chopped small
  • 2 carrots, peeled, sliced thin
  • olive oil
  • zest of 1 lemon
  • juice of 3 lemons
  • 2 quarts turkey stock, chicken stock or vegetable stock
  • 1 bay leaf
  • 1 cup white rice
  • 2 cups shredded cooked turkey or chicken
  • 4 eggs
  • parsley, for garnish

Here’s how to make it:

  1. In a Dutch oven over medium heat, sauté carrots, onion and lemon zest in olive oil. Add salt and pepper, to taste. Cook about 7 to 10 minutes. 
  2. Add stock and 1 bay leaf and bring to a boil. Add rice, reduce to a simmer. Cook for about 20 minutes until rice is cooked through.
  3. When rice is cooking, whisk 4 eggs and the juice of 2 lemons in a large mixing bowl. Once rice is done cooking, we need to temper the eggs. This is a technique where you slowly heat the eggs so they don’t cook (as they would if you threw them directly into the soup). Add one ladle of soup to the egg and lemon mixture and whisk rapidly. Add another ladle and do the same, whisking continuously. Do this with five ladles, then pour the mixture back into the pot.
  4. Add the juice of 1 more lemon. Stir.
  5. Add the chicken or turkey and simmer for a few minutes until heated through and thickened.

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Related Products on Amazon We Think You May Like:

Dutch Ovens $10 & Up
Olive Oil $4 & Up
Chicken Stock $1 & Up
Turkey Stock $2 & Up
Vegetable Stock $2 & Up
Bay Leaves $3 & Up
White Rice $2 & Up

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Elisa Schmitz
OMG, this sounds SO delish! I still have turkey leftovers, so I may just make this. Thank you for the great recipe, Erica Kane ! xoxo
Meredith Schneider
Mmmmm Erica Kane ! I’m drooling! Looks delicious! 👌
Elisa Schmitz
I made this recipe tonight, Erica Kane ! It was SO delicious!! Dieter Schmitz loved it - he had two helpings! I’m making this every year with my leftover turkey. Thanks for the great new Thanksgiving tradition! Donna John check out my pics. The trickiest part was tempering the eggs, but I figured it out, LOL! I also added diced broccoli and celery. So savory and delish!
We make Greek Lemon Chicken Soup at least once a week. Delish! Great use of leftover rotisserie chicken. We use Orzo instead of white rice. Like the texture and taste better in the soup. Occasionally i'll add asparagus or canned artichokes I've diced. Delish, delish, delish!
Jake Roggenkamp
Its Looks Delicious <3 Erica Kane Thanks for sharing :)

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