Egg Lemon Soup With Turkey

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.


  • 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
  • ¼ cup freshly squeezed lemon juice (more to taste)
  • 2 tablespoons chopped fresh parsley
  • 1 ½ cups warm cooked rice
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      272 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 20 grams protein; 73 milligrams cholesterol; 518 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  1. 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.
  2. In a medium bowl, whisk egg yolks until creamy. Whisk in lemon juice.
  3. 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.
  4. Distribute rice among six bowls. Ladle soup into bowls and serve.
  • Advance preparation: Chicken stock can be made weeks in advance and frozen, or refrigerated for a couple of days. Garlic and vegetable broths can be refrigerated for a day or two.

15 minutes

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