5-Ingredient Soup Recipe: Turkey Avgolemono Soup

Stephanie Barlow
Stephanie Barlow
Stephanie is a home cook in NYC where she enjoys exploring the city's best food and re-creating meals in her tiny kitchen. Visit her vlog at City Cookin'
updated Nov 20, 2019
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5-Ingredient Soup Recipe - Turkey Avgolemono Soup

Serves8

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Do you have leftover turkey stock in the freezer? Maybe from Thanksgiving? This version of the classic Greek avgolemono soup made with turkey is the ultimate comfort food — creamy, full of tender rice and shredded turkey, and with the perfect lemony bite. And it only takes five ingredients. I imagine you have most of them in your fridge or pantry right now.

(Image credit: Apartment Therapy)

As the first snow hit Manhattan this week, I’m craving my favorite comfort food from home — avgolemono, also known as Greek chicken lemon rice soup. Growing up outside of Detroit, this soup was (and still is!) served in all of the Coney Island diners in the area. It was my standard order. When I moved to New York, I never expected how much I’d miss picking up a quart of the soup to go for chilly evenings.

This version has fewer eggs than some of the recipes out there, which keeps it from feeling too rich. I used whole eggs here for simplicity, but this soup is a great use for leftover egg yolks. Now that I know how simple avgolemono is to make, I can’t believe I haven’t been making it for years.

(Image credit: Apartment Therapy)
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5-Ingredient Soup Recipe - Turkey Avgolemono Soup

Serves 8

Nutritional Info

Ingredients

  • 2 quarts

    turkey stock (or low-sodium chicken stock)

  • 3/4 cup

    long grain white rice

  • 2 cups

    roasted turkey, shredded

  • 4

    eggs

  • 2

    lemons juiced

Instructions

  1. Heat stock in a large, heavy bottomed pot until boiling. Add rice, reduce heat to a simmer, cover. Cook 8-10 minutes, until rice is almost fully cooked but still al dente. Remove soup from heat and add shredded turkey.

  2. In a medium bowl, beat eggs and then whisk in lemon juice. One ladle at a time, whisk hot soup slowly into egg mixture. This will temper the eggs and allow them to heat without curdling. Once you have added 3 or 4 ladles, pour warm egg mixture into soup pot. Return to low heat and cook, while stirring, until soup has thickened slightly but has not come to a boil.

  3. Serve immediately with a salad and crusty bread.

Related:

What Can I Make With Leftover Egg Yolks?

(Images: Stephanie Barlow)

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Gluten-Free
soup