Refreshing Greek Lemon Soup Recipe Is How to Use Leftover Turkey by Erica Kane
Planning how to use that leftover Thanksgiving turkey? 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.
To make this refreshing Greek lemon soup recipe you will need an onion, carrots, olive oil, lemons to juice and zest, stock (turkey, chicken or vegetable), a bay leaf, white rice, cooked turkey or chicken, eggs and fresh parsley for garnishing. 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.
Serve this delicious lemon and rice soup for lunch or dinner with a salad or hot bread.
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Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 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
Helpful Products
- Soup Pot
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Skillet
- Salt and Pepper
- Whisk
- Mixing Bowl
- Ladle
Recipe Notes
- Make this any time of the year by cooking a couple chicken breasts and then shredding.
- Don't skip the step of tempering the eggs or you could end up with scrambled eggs in your soup.
- Store any leftover soup in an airtight container.
Here’s how to make it:
- 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.
- 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.
- 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.
- Add the juice of 1 more lemon. Stir.
- Add the chicken or turkey and simmer for a few minutes until heated through and thickened.
Nutrition Facts Per Serving
Calories: 398
Total Fat: 11g
Saturated Fat: 6.1g
Cholesterol: 218mg
Sodium: 1571mg
Total Carbohydrate: 52.4g
Dietary Fiber: 3.6g
Total Sugars: 8.5g
Protein: 30.3g
Vitamin D: 15mcg
Calcium: 78mg
Iron: 5mg
Potassium: 462mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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