Turkey Soup

Avgolemono Style

This full of flavour and warming Greek inspired dish is a delicious way of using up leftover turkey over the festive season.


  • Leftover turkey carcasses

  • 1 onion, quartered

  • 2tbsp black peppercorns

  • 1tbsp sea salt

  • 125g orzo

  • 4 eggs

  • 1 lemon, juice only

  • Leftover turkey meat (around 600g, shredded)

  • Small bunch of parsley or dill, finely chopped


  1. Place the turkey carcass, water, onion, peppercorns and salt in a large stockpot. Cover and bring to a boil over a high heat on the hob, reduce heat to medium low and simmer for about 2 hours, removing any white foam with a slotted spoon.

  2. Strain the stock through a sieve and reserve about 500ml of the stock in a measuring jug. Return the remaining stock to the heat and keep warm over a low heat.

  3. Bring the stock back to a boil over a medium-high heat. Add the orzo and cook until al dente, 7 to 9 minutes. Stir in the shredded turkey meat and simmer for a couple of minutes.

  4. Make the avgolemono. Place the eggs in a medium bowl and whisk until lightened in color and frothy, about 2 minutes. While whisking, slowly pour in the lemon juice. Temper in the eggs by slowly drizzling the reserved 2 cups of warm stock into the egg-lemon mixture.

  5. Thicken the soup. Add the avgolemono back into the pot with the chicken and orzo and stir to combine. Cook until the soup thickens slightly, around 3 to 5 minutes, but do not let it come to a boil. Check the seasoning and adjust if needed. Add in the fresh herbs and serve with crusty bread.

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