While soup is a hearty go-to in the winter, let’s borrow the flavors of traditional Greek cooking, with the addition of egg, lemon, and oregano, known as Avgolemono, and make this a memorable turkey soup!
If you have roasted a turkey, (how-to here) you will already have a flavor-filled broth, rich with the gelatin from the bones, celery, onions, and fresh herbs, but if not, no worries, this soup has plenty of flavor all on its own.
This recipe is fast and easy, particularly if you are making it from already cooked turkey and rice, and can be assembled and served in less than 20-minutes!
- 3 cups turkey broth (homemade will already be flavor-filled)
- 2 cups cooked black rice (or rice you prefer)
- 2-3 cups cooked turkey, chopped
- 3 cups chopped mushrooms
- 3 cloves garlic, crushed
- 1 pound fresh spinach
- ¼ cup lemon juice
- 2 tablespoons fresh oregano (or 1 teaspoon dried)
- 2 eggs
- salt and pepper to taste
Bring the broth to a simmer. Add garlic, mushrooms, turkey, lemon juice, and rice. Cover and simmer just until there are small bubbles. Don’t cook the color out of the spinach.
Whisk the eggs, and slowly add hot broth to the eggs to temper them. When the eggs are warm enough, slowly whisk them into the soup. Add oregano and seasoning. Cover and turn off.
Soup is ready!