Ciao Italia: Greek style lemon soup gets turkey boost

This lemony tasting Greek style soup is a complete meal in a bowl and a great way to use up that leftover Thanksgiving turkey.

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Greek Style Turkey, Lemon and Rice Soup

INGREDIENTS

1 tablespoon olive oil

1 cup diced leeks

2 ribs celery with leaves, diced

4 cups homemade or canned chicken broth

3 cups diced cooked turkey or chicken

2 large eggs

¼ cup freshly squeezed lemon juice

1-½ cup cooked rice

2 cups fresh spinach, stemmed, rinsed and drained and torn into bite size pieces

Salt to taste

Grinding black pepper

DIRECTIONS

Heat the oil in a large saucepan over medium-high heat. Add the leeks and celery and cook until vegetables soften. Pour in the chicken broth and lower heat to simmer. Add the turkey or chicken.

In a bowl whisk together the eggs and lemon juice. Add 1 cup of the broth to the egg mixture to temper the eggs and prevent them curdling. Stir the egg mixture slowly into the simmering broth. Add the rice and spinach and cook for 2 to 3 minutes. Season with salt and pepper to taste. Serve hot. Serves 6.