Greek Lemon Turkey Soup (an after Thanksgiving special recipe) - A Zest for Life

Ingredients

• 2 cups cooked white meat roast turkey (cut into 1/2 cubes )
• 8 1/2 cups homemade chicken broth (or turkey broth)
• 1 cup Calrose rice* (medium grain rice)
• 1 1/2 cups fresh carrots ( peeled, ½” dice (I chose heirloom))
• 1 1/2 cups celery (peeled, ½” dice)
• 1 cups leeks (cleaned, ½” dice)
• 3/4 cups parsnip (peeled, ½” dice)
• 1 1/2 teaspoons garlic (minced or finely grated)
• 2 large eggs (I use pasture raised)
• 1/3 cup fresh lemon juice
• 1 teaspoon cornstarch
• 4 tablespoons fresh parsley leaves (chopped, for garnish)
• 1/2 teaspoon ground pink peppercorns (for garnish )