Lemon Turkey Soup is a bright, comforting, and revitalizing dish that perfectly balances the savory richness of turkey with the refreshing acidity of lemon. It is often prepared after festive gatherings when leftover turkey is abundant, making it an ideal recipe for turning holiday remains into something nourishing and delicious. The light broth, aromatic herbs, tender turkey pieces, and fresh lemon juice combine to create a soothing meal that works beautifully in both warm and cold seasons.
Lemon Turkey Soup:
This soup is especially cherished for its simplicity and versatility. Whether you are seeking a warm bowl during chilly evenings or a zesty, healing meal when feeling under the weather, Lemon Turkey Soup offers the perfect flavour balance. Its combination of citrus and herbs gives it a refreshing twist, making it stand out from traditional turkey soups.
History:
Lemon-based soups have roots in Mediterranean cooking, especially Greek cuisine where avgolemono soup — a lemon and egg broth — is beloved. Over time, as turkey became a popular holiday centerpiece in Western countries, cooks began incorporating lemon into turkey soup to add brightness to leftover-based recipes. The modern Lemon Turkey Soup is an inspired fusion of traditional broth-making and Mediterranean flavor notes, adapted for home kitchens worldwide.
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Lemon Turkey Soup
Ingredients
- 2 cups cooked turkey, shredded or diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups chicken or turkey broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ cup uncooked rice or pasta (optional)
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add broth, thyme, oregano, bay leaf, and rice/pasta (if using). Bring to a boil.
- Reduce heat and simmer for 15–20 minutes, or until rice/pasta is cooked.
- Add shredded turkey and simmer for another 5 minutes.
- Stir in lemon juice and zest. Adjust taste with salt, pepper, and more lemon if desired.
- Remove bay leaf and garnish with fresh parsley or dill.
Notes
- Adjust lemon to your preferred brightness—some like it tangier.
- Replace rice with quinoa for a healthier, protein-rich option.
- Use fresh herbs when possible for enhanced flavour.
- Add spinach or kale for extra nutrients.
- For a creamy version, stir in ¼ cup heavy cream or coconut milk.
Tips for Lemon Turkey Soup:
- Use homemade turkey broth for deeper flavor.
- Add turkey at the end to avoid overcooking and drying it out.
- If reheating, add a splash of broth or water to maintain consistency.
- For a Greek twist, whisk 1 egg with lemon juice and temper into the soup.
- Add crushed red pepper flakes for a spicy kick.
FAQ’s for Turkey Soup:
Q: Can I make this soup with chicken instead of turkey?
Yes, chicken works perfectly and still pairs wonderfully with lemon.
Q: How long does Lemon Turkey Soup last?
It keeps 3–4 days in the refrigerator or up to 3 months when frozen.
Q: Can I skip the rice or pasta?
Absolutely — the soup tastes delicious even without starch.
Q: Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
Q: What can I serve with this soup?
Crusty bread, garlic toast, or a simple green salad pair beautifully.
Conclusion:
Lemon Turkey Soup is an incredibly refreshing, comforting, and resourceful recipe that transforms leftover turkey into a vibrant and nourishing dish. With its bright citrus notes, aromatic herbs, and wholesome vegetables, it is a versatile soup perfect for any season. Easy to prepare and wonderfully flavorful, this soup is sure to become a family favorite.