Best 10 Egg Lemon Soup With Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a comforting bowl of Egg Lemon Soup with Turkey, a delightful fusion of flavors and textures. This classic Greek dish, also known as Avgolemono, is elevated with the addition of tender turkey, creating a hearty and satisfying soup. The velvety broth, infused with the richness of turkey and enhanced by the tangy brightness of lemon, is a true culinary delight. Accompanying this main recipe are two equally enticing variations: a Vegetarian Egg Lemon Soup, offering a vibrant medley of vegetables, and a hearty Chicken and Rice Egg Lemon Soup, featuring succulent chicken and fluffy rice. Whether you prefer a meat-based or plant-forward option, these recipes promise to warm your soul and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON TURKEY SOUP



Lemon Turkey Soup image

A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!

Provided by Gitano

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
½ cup chopped red onion
1 clove garlic, minced
¾ cup thinly sliced carrots
½ cup chopped celery
⅓ cup diced red bell pepper
2 cups turkey stock
1 cup diced cooked turkey
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
2 cups fresh baby spinach leaves
1 pinch sea salt
fresh ground black pepper to taste

Steps:

  • Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
  • Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
  • Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.

Nutrition Facts : Calories 128.7 calories, Carbohydrate 7.7 g, Cholesterol 27.6 mg, Fat 5.7 g, Fiber 2.1 g, Protein 11.9 g, SaturatedFat 1.2 g, Sodium 482.2 mg, Sugar 3.2 g

EGG LEMON SOUP WITH TURKEY



Egg Lemon Soup With Turkey image

Modeled after a classic Greek egg lemon soup, this is one of many light, comforting soups that make a nice home for leftover turkey. If you haven't made stock with the turkey carcass, a quick garlic or vegetable stock will do. Make sure that the soup is not at a boil when you add the tempered egg-lemon mixture, or the egg yolks will curdle. The soup should be creamy.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 9

2 quarts well-seasoned turkey stock, garlic broth or vegetable stock
1 broccoli crown, cut or broken into small florets
2 cups chopped shredded turkey
1 tablespoon extra-virgin olive oil
Salt and pepper
3 egg yolks
1/4 cup freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh parsley
1 1/2 cups warm cooked rice

Steps:

  • Bring stock to a simmer over medium heat. Add broccoli and simmer 3 to 5 minutes, until just tender. Stir in turkey and olive oil and turn heat to low. Season with salt and pepper.
  • In a medium bowl, whisk egg yolks until creamy. Whisk in lemon juice.
  • Making sure soup is not boiling, slowly whisk a couple of ladles of hot soup into egg yolks, whisking constantly. Turn off heat under soup and stir in tempered egg-lemon mixture. Stir in parsley. Taste and adjust salt and pepper.
  • Distribute rice among six bowls. Ladle soup into bowls and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 1013 milligrams, Sugar 1 gram, TransFat 0 grams

AVGOLEMONO (GREEK EGG AND LEMON SOUP)



Avgolemono (Greek Egg and Lemon Soup) image

The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 cups uncooked orzo, (rice-shaped pasta)
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons cornstarch
4 large eggs
3/4 cup fresh lemon juice, (4 lemons)

Steps:

  • In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
  • Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
  • In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
  • Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.

LEMON EGG DROP SOUP



Lemon Egg Drop Soup image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 6

8 cups chicken broth
4 large eggs
2 lemons, juiced
1/4 teaspoon lemon pepper
1 tablespoon lemon zest
Grated Parmesan

Steps:

  • Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
  • Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

EGG LEMON SOUP



Egg Lemon Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 4

2 quarts chicken broth
2/3 cup orzo
3 eggs
Juice of 1 1/2 lemons

Steps:

  • Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
  • Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
  • Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.

LEMONY TURKEY RICE SOUP



Lemony Turkey Rice Soup image

While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. -Margarita Cuellar, East Chicago, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

2 cups diced cooked turkey
2 cups cooked long grain rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
6 cups chicken broth, divided
2 tablespoons cornstarch
1/4 to 1/3 cup lemon juice
1/4 to 1/2 cup minced fresh cilantro

Steps:

  • In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes. , In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1047mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

EGG LEMON SOUP



Egg Lemon Soup image

The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end. But I don't hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.

Provided by Martha Rose Shulman

Categories     soups and stews

Time 20m

Yield Serves 4

Number Of Ingredients 7

2 quarts garlic broth
Salt and freshly ground pepper
1/2 cup long grain rice
2 eggs
1/4 to 1/3 cup lemon juice (to taste)
2 tablespoons chopped fresh parsley
a good size broccoli crown, broken into small florets and steamed for 5 minutes

Steps:

  • Bring the garlic broth to a simmer and season as desired with salt and pepper. Add the rice and simmer until tender, about 15 minutes, or until the rice is tender.
  • Beat the eggs in a small bowl and beat in the lemon juice.
  • Distribute the optional broccoli among 4 soup bowls. Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat. Stir for a minute or two, taste and adjust seasonings. Add the parsley, and serve.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1297 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON EGG SOUP



Lemon Egg Soup image

Make and share this Lemon Egg Soup recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

16 fluid ounces low sodium chicken broth
1 cup rice or 1 cup orzo pasta
3 eggs, separated
1 lemon, juiced

Steps:

  • Bring broth to boil and add rice or orzo.
  • Cook until rice is done.
  • Add egg whites to blender and blend until frothy.
  • While egg whites are blending, slowly add egg yolks.
  • After egg yolks are completely mixed with egg whites, add lemon slowly while mixture is still blending.
  • Slowly add 2 cups of chicken broth to blender.
  • After everything is well mixed, slowly add contents of blender to remaining broth and rice, stirring constantly.
  • Serve hot.

Nutrition Facts : Calories 255.2, Fat 4.8, SaturatedFat 1.5, Cholesterol 158.6, Sodium 89.8, Carbohydrate 43.3, Fiber 1.9, Sugar 0.4, Protein 10.7

LEMON SOUP



Lemon Soup image

Our family's holiday staple, lemon orzo soup. An easy four ingredient soup that can be whipped up in less than fifteen minutes.

Provided by PHAMBABE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 (48 fluid ounce) can chicken broth
2 egg yolks
2 egg whites
1 lemon, juiced
salt and pepper to taste
1 cup uncooked orzo pasta

Steps:

  • Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
  • In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 21.2 g, Cholesterol 55.7 mg, Fat 1.9 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 891.4 mg, Sugar 2 g

SOUPA AVGOLEMONO (EGG-LEMON SOUP)



Soupa Avgolemono (Egg-Lemon Soup) image

This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.

Provided by truebrit

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
3 eggs
1 lemon, juice of

Steps:

  • Bring broth to boil in saucepan, and add rice or orzo.
  • Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
  • While the rice cooks, lightly beat the eggs and the lemon juice together.
  • Remove the broth from heat.
  • Slowly mix about one cup of the hot broth into egg-lemon mixture.
  • Add to the soup gradually while stirring.
  • Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
  • Serve.

Tips:

  • Use fresh ingredients: Fresh eggs, lemon juice, and herbs will give your soup the best flavor.
  • Don't overcook the eggs: The eggs should be cooked just until they are set, otherwise they will become tough.
  • Add the lemon juice gradually: The amount of lemon juice you add will depend on your personal taste. Start with a small amount and add more to taste.
  • Serve the soup immediately: Egg-lemon soup is best served hot. If you need to store it, let it cool completely before refrigerating for up to 3 days.

Conclusion:

Egg-lemon soup is a delicious and comforting soup that is perfect for a cold winter day. It is also a great way to use up leftover turkey. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.

Related Topics