Greek Turkey Lemon Rice Soup | Louisiana Kitchen & Culture

Greek Turkey Lemon Rice Soup | Louisiana Kitchen & Culture

louisiana.kitchenandculture.com

Savor the light and creamy Avgolemono soup, made with cooked turkey, eggs, and lemon juice, perfectly tempered without curdling. Perfect for using up leftover egg yolks.

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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

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