Table of Contents
What Is Avgolemono Soup?
Avgolemono is a classic Greek soup made by whisking eggs and fresh lemon juice into warm broth to create a naturally silky, creamy texture without any dairy. The mixture is gently tempered so the eggs don’t scramble, resulting in a smooth, velvety broth with a bright citrus lift.
It’s usually made with chicken and rice, but I started making a turkey version after Thanksgiving, and the fresh, lemony broth quickly became the light meal my family looks forward to after a heavier holiday spread.
Why You’ll Love This Leftover Turkey Soup Recipe
This bright, lemon-forward soup sits in that ideal place between cozy and fresh. A naturally dairy-free creamy broth with a citrus lift and the flexibility to welcome leftover roasted vegetables, cooked grains, rice, or orzo. It reheats well with the right approach and makes an excellent next-day turkey idea that doesn’t feel repetitive. If you enjoy meals that give leftovers new life, my Chicken or Turkey Tortilla Soup is another easy weeknight option that fits the same theme.
Avgolemono brings the comfort everyone wants after a holiday meal, but with a freshness that makes it feel new. The egg-and-lemon mixture blends smoothly into the broth for a light, creamy texture without using cream, and the lemon balances the richness of the turkey beautifully.
If you enjoy lemon-forward dishes like my Super Greens Soup with Lemon-Tarragon Cream, you’ll appreciate how this recipe transforms leftover turkey into a Greek-inspired soup that’s both restorative and energizing.
Ingredients You’ll Need
- Chicken or turkey stock: Forms the base of the soup and provides depth of flavor. Use homemade or store-bought; turkey stock adds extra richness.
- Eggs: Create the naturally creamy texture once tempered into the broth. No substitutions here, as they define avgolemono.
- Fresh lemon juice: Gives the soup its bright, tangy flavor..
- Kosher salt: Enhances all the flavors. Adjust to taste depending on your stock.
- Black pepper: Adds gentle warmth and balance.
- Cooked rice, orzo, or leftover roasted vegetables: Add body to the soup. Rice keeps it light, orzo offers a pasta variation, and roasted vegetables (like potatoes, carrots, or squash) make the soup heartier.
- Shredded cooked turkey: The protein element that transforms this into a leftover turkey dish.
- Fresh dill or parsley: Provides a clean, herbal finish. Dill adds a classic Greek note; parsley keeps things bright and simple.
- Optional garnishes (lemon zest, olive oil, parmesan): Lemon zest boosts brightness, olive oil adds richness, and a sprinkle of parmesan can deepen the savory flavor if dairy is tolerated.
How to Make This Avgolemono Soup Recipe (Leftover Turkey Soup)
Step 1: Heat the broth in a medium saucepan until it reaches a steady simmer.
Step 2: Beat the eggs in a bowl and whisk in the lemon juice.
Step 3: Ladle some of the hot broth into a measuring cup and pour it gradually into the egg–lemon mixture while whisking steadily. (This helps the eggs warm up without forming scrambled egg bits, keeping the soup smooth.) Stir the tempered mixture into the broth and add cooked rice or leftover roasted vegetables along with the shredded turkey.
Step 4: Heat gently until everything is warmed through. Season to taste, stir in fresh herbs, and add any garnish you prefer. Enjoy!
Expert Tips & Storage Notes
- I cooked ½ cup white basmati rice with 1 cup water, a pinch of salt, and a drizzle of oil in a 1.5-quart saucepan for 18 minutes. You can also stir in fresh spinach before serving.
- 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. For another light, easy dinner idea, try my Italian Wedding Soup; it also reheats nicely.
My Favorite Staub Saucepans!
This smaller Staub saucepan was the first piece of Staub I owned, nearly 30 years ago! And guess what? It’s back for a limited time! This beloved, small-but-mighty saucepan returns from the archives just in time for the Holidays.
To me, this saucepan represents more than just a kitchen tool—it represents a lifetime of meals, memories, and family traditions. I’m thrilled to share it again with a new generation of cooks. The deep sides and long handle allow for easy maneuvering of the pan and exceptional heat retention throughout.
It’s been my go-to for making oatmeal in the morning, reheating soups and sauces, cooking small batches of grains, and whipping up a hot chocolate. If you’re looking for the larger Saucepan, we’ve got you covered! Whip up a batch of this soup and fall in love with these saucepans as I did so long ago.
Recipe FAQs
Temper them slowly by whisking in hot broth a little at a time, then keep the heat low once everything is combined.
Yes. Potatoes, squash, or carrots work beautifully and make the soup feel heartier.
The egg mixture does not freeze well. Instead, freeze the turkey, vegetables, and broth, then complete the lemon, egg step after thawing for a leftover turkey avgolemono variation.
It can if it’s heated too long. Add it toward the end and keep the heat low to maintain tenderness in this turkey soup without noodles.
This lemon-forward soup is a wonderful way to turn leftover turkey into something bright and warming, especially when you want a meal that feels refreshing after a big holiday. It also makes a great turkey lemon soup for quick winter dinners!
More Seasonal Recipes to Try
If you give this Avgolemono Soup Recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Avgolemono Soup Recipe with Leftover Turkey
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.
Like this recipe? Rate & comment below!
