Greek Egg Lemon Spinach Soup Recipe Will Make Everything Better Soups Dinner Chicken Recipes Lunch

With so many people feeling under the weather right now, soup is what’s on the menu. This creamy Greek egg lemon spinach soup recipe is full of turkey and vegetables – and loads of lemon flavor.

I made a big pot of this nutritious soup recipe for all the folks in my family who’re feeling unwell, and it definitely made them feel better. So savory and soothing, even if you’re feeling healthy, it’ll make everything better.

You can use shredded cooked turkey or chicken, such as from a rotisserie chicken (I used leftover Thanksgiving turkey), or cook the chicken in the soup, as I did in this lemon chicken soup recipe. Enjoy the creamy, green lemony goodness!

Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Total Time: 50 to 55 minutes
Servings: 8 to 10

Ingredients 

• 8 - 10 ounces carrots, chopped
• 1 large broccoli crown, chopped
• 1 large potato, peeled and chopped
• 1 garlic clove, minced
• 1 teaspoon turmeric
• 1 teaspoon Mediterranean seasoning
• 3 cups shredded cooked turkey or chicken
• 1/4 cup extra virgin olive oil
• zest of 1 lemon
• juice of 3 medium-size lemons
• 3 quarts (96 ounces) turkey stock, chicken stock, vegetable stock or bone broth (I used chicken broth)
• 1 cup white rice
• 4 eggs
• 8 - 10 ounces baby spinach, torn in half

Here’s how to make it:

1. Add olive oil to a Dutch oven. Over medium heat, sauté carrots, broccoli, potato, garlic and lemon zest in olive oil. Add salt and pepper, to taste. Cook about 10 minutes. Add stock and bring to a boil. Add seasonings, turkey or chicken and rice, then reduce to a simmer. Cook for about 20 minutes, or until rice is cooked through.
2. When rice is cooking, whisk 4 eggs and the juice of 3 lemons in a large mixing bowl.
3. Once rice is done cooking, it's time to temper the eggs. This is how you slowly heat the eggs so they don’t cook (which is what would happen if you threw them directly into the soup). Add one ladle of soup broth to the egg and lemon mixture, and whisk to blend. Add another ladle and do the same, whisking continuously. Continue doing this with six ladles, then pour the mixture back into the soup pot.
4. Stir to blend.
5. Add spinach and allow to simmer for about 10 more minutes, until spinach is wilted and soup is incorporated and thickened.

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