Avgolemono Soup Recipe with Leftover Turkey
This avgolemono soup recipe (leftover turkey soup) is a bright, silky, lemony way to turn cooked turkey into a light and comforting meal that feels completely different from anything you ate the day before. The creamy texture comes from eggs instead of dairy, and the gentle tempering process keeps the broth smooth and velvety. It’s the kind of post-Thanksgiving soup that brings a refreshing balance after holiday meals, especially when you want something warming that still feels clean and vibrant.
Servings: 4 people
Ingredients
- 6 cups chicken or turkey stock
- 3 large eggs
- ⅓ cup freshly squeezed lemon juice about 2 lemons
- 1 tsp kosher salt more to taste
- Freshly ground black pepper
- 1 cup cooked rice white, brown, or orzo AND/OR leftover roasted vegetables like potatoes, squash, carrots
- 2 –3 c shredded cooked turkey white or dark meat
- 2 TBS chopped fresh dill or parsley
- Optional garnish: lemon zest olive oil drizzle, grated parmesan cheese
Instructions
- Add broth to a 3-qt saucepan and bring to boil.
- In a medium bowl beat eggs and whisk in the lemon juice. To temper the egg and lemon juice mixture, ladle 2 cups hot broth into a measuring cup and slowly pour it into the egg and lemon juice mixture while whisking to gradually bring up the temperature of the eggs without scrambling them. Once combined, add the egg-lemon mixture to the pot with the rest of the broth, cooked rice or leftover vegetables, and leftover turkey and stir until everything is heated though. Taste for salt.
- Stir in fresh dill and garnish as desired.
Notes
- You can also stir in fresh spinach if you have it.
- I cooked ½ cup white basmati rice with 1 cup water in the 1.5 qt saucepan with a pinch of salt and a drizzle of oil for 18 minutes.
- Avgolemono is best on the first day, though it keeps well for two days. Reheat slowly over low heat, stirring occasionally so the broth stays smooth. If the soup thickens in the refrigerator, a splash of warm broth loosens it nicely.
- Since the egg base doesn’t freeze well, make a freezer-friendly turkey soup by freezing the broth, vegetables, and turkey on their own, then adding the egg–lemon mixture after thawing.