Gluten Free Turkey Soup- Greek Style with Lemon

Gluten Free Turkey Soup made in the traditional greek style of Avgolemono with lemon and veggies. Gluten Free Turkey Soup- Greek Syle with Lemon

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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- Greek Style with LemonGluten 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!

Gluten Free Turkey Soup- Greek Style with Lemon
Print Recipe
4.80 from 5 votes

Gluten Free Turkey Soup- Greek Style with Lemon

Total Time30 minutes
Servings: 4 servings


  • 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).
  • Repeat.
  • Slowly add egg/broth mixture to remainder of soup, whisking constantly.
  • Simmer over low heat for 2 to 3 minutes or until soup thickens.


Serving: 1g

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  • Reply
    Brittany Comeaux
    December 28, 2016 at 1:10 am

    This looks delicious! Pinning for later!

  • Reply
    Madison Weaver
    December 26, 2016 at 4:36 pm

    This looks soooo yummy! I might have to try this out. Thanks for sharing!

  • Reply
    Jessica Sheppard
    November 24, 2016 at 12:47 am

    Yum! Love soup on cooler days and this soup will be perfect. Thanks for sharing!

  • Reply
    Giselle Rochford
    November 23, 2016 at 9:16 pm

    It’s already so cold here in Canada. Definitely need all the soup I can get!

  • Reply
    Rebecca Hicks
    November 23, 2016 at 9:11 pm

    Wow that looks delicious, and perfect for leftovers. Yum! Pinning for later.

  • Reply
    Platter Talk
    November 23, 2016 at 10:21 am

    Nice turn on the classic Greek soup! Looks so inviting & will taste good made with the TG day leftovers.

    • Reply
      December 22, 2019 at 6:30 pm

      4 stars
      Very good, I found it a little flavorless, but with some thyme it tastes amazing! Thank you

      • Reply
        December 23, 2019 at 6:10 pm

        Thyme is a great idea! I’ve found that sometimes the chicken broth I use can cause this, but I’m so glad the Thyme helped!

  • Reply
    November 23, 2016 at 10:20 am

    I recently (in the past few months) have transitioned to a gluten free diet! Well, to the best of my abilities. I can feel the various affects like less tired, better concentration, etc. but I’ve reached the point where I struggle to find new recipes to try. This is a definite, especially with Thanksgiving tomorrow. Thanks for sharing!

  • Reply
    Cindy Gordon
    November 23, 2016 at 10:17 am

    Oh yes, I am feeling this recipe coming on post Thanksgiving! All those left overs! YUMMO

  • Reply
    Jenn @ Peas and Crayons
    November 23, 2016 at 10:05 am

    Pass me a bowl!!! Love this tasty turkey soup recipe!

  • Reply
    November 23, 2016 at 9:41 am

    what a delicious way to use up leftover turkey. I love orzo. Makes this soup even better.

  • Reply
    November 23, 2016 at 7:49 am

    We love our soups but I have never made turkey soup. Will be adding this to the recipe box.

  • Reply
    Bridget @ Antics of a Nutty Hiker
    November 23, 2016 at 7:36 am

    This looks delicious! I am printing it out, because I know I will have leftover turkey to use!

  • Reply
    amanda -runtothefinish
    November 22, 2016 at 9:53 am

    What a great twist on a classic! I am thrilled that it’s soup season again, I will add this to my list!

  • Reply
    November 22, 2016 at 9:33 am

    This sounds like a great use for left overs. The addition of the lemon and egg makes it have a different flare than most soups. Thanks for sharing 🙂

  • Reply
    Alisa Fleming
    November 22, 2016 at 12:33 am

    I’ve never used egg in soup, but I bet it is amazing. It looks like the perfect way to use up turkey leftovers, too.

  • Reply
    Lindsey Willson
    November 21, 2016 at 9:36 pm

    I love the idea of including lemon in the soup! My kids really love lemon! Thank you so much for sharing, my husband would love this!

  • Reply
    Kelly @ TastingPage
    November 21, 2016 at 8:33 pm

    Love the squeeze of lemon in here. Looks delightful!

  • Reply
    Cricket Plunkett
    November 21, 2016 at 7:36 pm

    Where do you get gluten free orzo? I’ve never seen that before!

  • Reply
    November 21, 2016 at 5:19 pm

    What a great use for holiday leftovers! I forwarded this to my dad and aunt.

  • Reply
    Kristina @ Ms.Modify
    November 21, 2016 at 2:30 pm

    Yum! I’m Greek. so I definitely want to give this one a try!

  • Reply
    Dreena Burton
    November 21, 2016 at 1:41 pm

    I’ve heard so much about Greek lemon soup. I really need to make a vegan version for our family, since they always love lentil soups with lemon, etc. Maybe a new twist on that! Feeling inspired by that now!

  • Reply
    Elizabeth DiBurro
    November 21, 2016 at 11:58 am

    My son can’t have eggs, but by the looks of the other delicious ingredients it’d probably still taste amazing without them. I’m gonna have to try it. I’ll let you know how it turns out. Maybe you’ll be able to edit an egg-free option in there! 🙂

    • Reply
      Linda Christoforou
      April 7, 2021 at 4:30 pm

      This recipe is meant for egg/lemon soup and is what makes it so yummy. You can do it without but not the same

  • Reply
    Chrystal @ Gluten-Free Palate
    November 21, 2016 at 10:20 am

    I love that there’s only eight ingredients in this soup. Looks tasty!

  • Reply
    Rebecca @ Strength and Sunshine
    November 21, 2016 at 9:30 am

    What a great way to use up those leftovers. Soup is always a good cozy option!

  • 4.80 from 5 votes (4 ratings without comment)

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