Gluten Free Turkey Soup made in the traditional greek style of Avgolemono with lemon and veggies.
This post may contain affiliate links. Affiliate links support this site at no additional cost to you. Thank you for using them!
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!
- 4 Cups gluten free Turkey Stock (or Chicken Stock)
- 1 Cup Chopped Turkey (or Chicken)
- 1/2 cup carrots
- 1 small chopped onion
- 1 stalk of celery chopped (optional)
- 2/3 cup uncooked gluten free orzo or 1/2 cup rice
- 2 eggs
- 1 lemon, juiced (consider having an extra lemon on hand in case it doesn't have much juice!)
- Saute onion, celery and carrots in a tablespoon of oil until onions are clear.
- Add 4 cups of gluten free turkey stock, chopped turkey, gluten free orzo (or rice) and bring to a boil.
- Reduce heat and simmer for 20 minutes or until orzo (or rice) is done.
- Whisk together eggs and lemon juice.
- Drizzle a ladle of broth into the egg mixture while whisking constantly (careful to not scramble the eggs).
- Slowly add egg/broth mixture to remainder of soup, whisking constantly.
- Simmer over low heat for 2 to 3 minutes or until soup thickens.