Lemon Rice Soup W/Turkey

Name: Lemon Rice Soup W/Turkey
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 946.36 ml turkey broth (or low-sodium chicken broth); 59.14 ml rice; 3 eggs; 3 lemons; salt and pepper, to taste; 236.59 ml diced turkey; 4.92 ml dried herbs (thyme, dill, oregano or parsley) or 14.79 ml fresh herb, plus additional for garnish (I used this Greek Seasoning Blend ); 78.78 ml crumbled feta; Italian parsley, for garnish

Submitted by COOKGIRl

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

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Ready In:: 35mins
Ingredients:: 9
Serves:: 4

ingredients

946.36 ml turkey broth (or low-sodium chicken broth)
59.14 ml rice
3 eggs
3 lemons
salt and pepper, to taste
236.59 ml diced turkey
4.92 ml dried herbs (thyme, dill, oregano or parsley) or 14.79 ml fresh herb, plus additional for garnish (I used this Greek Seasoning Blend)
78.78 ml crumbled feta
Italian parsley, for garnish

directions

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