Total Time
Prep 10 mins
Cook 25 mins

Greek Lemon Rice Soup/avgolemono using a traditional Thanksgiving ingredient leftover: (turkey).

Ingredients Nutrition


  1. Heat broth and rice to a boil. Add dried herbs.
  2. Reduce heat and simmer for about 20 minutes or until rice is tender.
  3. Whisk eggs with the juice of two lemons. *Slowly* whisk about 1 1/2 cups of the hot broth into the eggs.
  4. Whisk the eggs, lemon and broth mixture into the broth and heat gently.
  5. Check for seasonings. Add more lemon juice, if needed, for a good tang.
  6. Add the turkey and fresh herbs if you haven’t used dry. Serve garnished with crumbled feta and sprinkled herbs.

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