Turkey-Rice Soup with Lemon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 262.1
- Total Fat: 8.9 g
- Cholesterol: 185.4 mg
- Sodium: 1,189.6 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.5 g
- Protein: 23.3 g
View full nutritional breakdown of Turkey-Rice Soup with Lemon calories by ingredient
Introduction
This is a take-off on classic Greek Avgolemono soup, which is thickened with whisked eggs spiked with fresh lemon juice. The result is a creamy and comforting, healthy soup. This is a take-off on classic Greek Avgolemono soup, which is thickened with whisked eggs spiked with fresh lemon juice. The result is a creamy and comforting, healthy soup.Number of Servings: 4
Ingredients
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1 Tablespoon vegetable or olive oil
7 cups low-sodium chicken broth
3/4 lb shredded, cooked turkey breast
1 cup white rice
3 large eggs
1/3 cup fresh lemon juice
2 large carrots
2 large celery stalks
1 medium onion
salt and pepper
Directions
1. In a medium saucepan, heat up 1 T oil. While pan is heating, chop carrots, celery, and onion into same-sized pieces. Add these to the pot, stirring occasionally. Season with salt and pepper.
2. When vegetables are tender, add chicken broth. Bring to a simmer, then add rice. Cover the pan and cook rice on a gentle simmer for 20 minutes.
3. Once rice has cooked, add shredded turkey to soup and heat through.
4. In a separate bowl, whisk together eggs until frothy, then slowly add the lemon juice to the eggs while whisking. Add 1 cup of hot broth from saucepan to the egg mixture, whisking continuously. Carefully add the egg-broth mixture to the pot of soup, whisking the soup so the eggs become part of the broth. Season with salt and pepper to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LIBRARIANBECK.
2. When vegetables are tender, add chicken broth. Bring to a simmer, then add rice. Cover the pan and cook rice on a gentle simmer for 20 minutes.
3. Once rice has cooked, add shredded turkey to soup and heat through.
4. In a separate bowl, whisk together eggs until frothy, then slowly add the lemon juice to the eggs while whisking. Add 1 cup of hot broth from saucepan to the egg mixture, whisking continuously. Carefully add the egg-broth mixture to the pot of soup, whisking the soup so the eggs become part of the broth. Season with salt and pepper to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LIBRARIANBECK.