Creamy Leftover-Turkey-and-Rice Soup

Creamy Leftover-Turkey- and-Rice Soup
Photo: Johnny Miller
Prep Time:
10 mins
Total Time:
25 mins
4 to 6 Serves

Put a light, fresh spin on Thanksgiving leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks add creaminess to turkey stock, while lemon juice brightens the flavor, and cooked rice and shredded meat fill out every spoonful.


  • 4 cups chicken or turkey stock, preferably homemade

  • 2 medium leeks, white and light-green parts only, sliced into ½-inch-thick rounds and well washed

  • Kosher salt and freshly ground pepper

  • 2 large egg yolks

  • 3 tablespoons fresh lemon juice, plus wedges for serving

  • 2 cups shredded cooked turkey or chicken

  • 1 ½ cups cooked white rice

  • Chopped fresh dill and extra-virgin olive oil, for serving


  1. In a medium pot, bring stock and 2 cups water to a simmer over medium-high heat; add leeks and season with salt and pepper. Reduce heat to medium; simmer until tender, about 8 minutes.

  2. In a small heatproof bowl, whisk together egg yolks and lemon juice. Slowly whisk in 1 cup stock mixture, then gradually stir back into soup. Cook over medium-low heat, stirring, until creamy, 4 to 5 minutes. Stir in turkey and rice; continue cooking until warmed through, 1 to 2 minutes. Season to taste. Serve with dill, more pepper, a drizzle of oil, and lemon wedges.

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