Gluten Free Turkey Soup made in the traditional greek style of Avgolemono with lemon and veggies.
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Soup Season Love
I love soup season. Even though it doesn’t get too cold down here, it doesn’t mean I don’t love a good bowl of soup. Last year we ate my Spicy Chicken Soup with Lemongrass and Ginger more times than I can count. It is so good, but after our early Thanksgiving dinner we had some leftover turkey (plus delicious stock I had made from the bones!) and I was craving Avgolemono.
If you have never had it before, you are missing out. It is the one item I will eat at a Greek restaurant (Greek is not my favorite type of food) and I love it. I will be honest, though, I haven’t had it at a restaurant since going gluten free, but it is so easy to make I haven’t missed it. Usually, I use chicken, but leftover turkey worked perfectly!
Gluten Free Turkey Soup
One of the things I love about this soup is that it is so easy to make with leftovers, plus, it is chocked full of protein. I love that the creamy texture comes from thickened eggs instead of dairy.
I used some gluten free orzo I had on hand, but rice works just as well.
The trickiest part of this soup is tempering the eggs. You don’t want to make egg drop soup. Just take your time, whisk it well and you will be diving into deliciously creamy gluten free turkey soup in no time!