On visual alone, this soup does not have much going for it. Without the garnishes, it is monotone in color and the description doesn’t grab a hold of you. It isn’t something I would normally make if I hadn’t had it before. But luckily I have and I’ll be able to enjoy this soup all week.
It is Greek by origin and the broth is bright from the lemon and creamy from the eggs. It is comforting and healthy, perfect for post thanksgiving week. On top of that it is an excellent use of leftover turkey (or chicken). The soup is delicious on its own but the addition of poultry, spinach and parsley make it a meal.
with Turkey, Spinach and Parsley
modified from this recipe on Epicurious
- 1 TBSP olive oil
- 1 onion, diced
- 8 cups chicken stock
- 1/2 uncooked orzo or rice
- 4 cups leftover chicken or turkey, shredded or coarsely chopped
- 6 eggs
- ~1/2 cup fresh lemon juice (from 3 lemons)
- Salt and pepper
- Spinach and Parsley for serving (optional)
- Heat olive oil over medium heat. Sweat the onions until beginning to become translucent, 3-5 minutes.
- Add chicken stock and bring to a boil. Lower to a simmer add the orzo or rice and cook until tender, usually 7-10 minutes. Meanwhile whisk together the eggs and lemon juice in a larger bowl. When the orzo or rice is finished lower heat to low.
- Ladle 1-2 cups of the broth, in 1/4 cup increments, into the eggs stirring the mixture after each addition. This will temper the eggs and prevent them from scrambling in the hot soup. Add the eggs back to the soup, stirring continuously 1-2 minutes or until the soup becomes opaque and thickens. Stir in the turkey.
- (Optional) Immediately before serving, mix with spinach and top with parsley. I serve over spinach in the bowl to avoid soggy disintegrated spinach in my leftovers. The heat of the hot soup is enough to wilt it.