Creamy Meyer Lemon Turkey Soup

Creamy Meyer Lemon Turkey Soup

Leftover turkey is a seasonal opportunity to create something special. Of course – you can also make this anytime, but the combination of herbs, spices, and tangy lemon makes a nice contrast to the richness of holiday fare.
Course Appetizers, Main Course, Main Dish, Soup
Cuisine American


  • 2 tablespoons olive oil
  • 3 shallots thinly sliced
  • 5 cloves garlic minced
  • 1/2 inch ginger minced
  • 3 cups cooked turkey sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon fresh thyme chopped
  • 3 tablespoons basil chopped
  • 1 bay leaf
  • 2 Meyer lemons zest & juice
  • 5 cups turkey stock
  • 1 tablespoon flour
  • 8 ounces coconut milk full fat


  • Heat the oil in a large stock pot at a medium setting. Add the shallots and sauté for a minute or two, until they begin to soften.
  • Add the garlic and ginger, and continue to cook and stir.
  • Add half the turkey, and sauté, seasoning with salt and pepper.
  • Gradually add the thyme, half the basil, and bay leaf, then the Meyer lemon zest as you stir to blend the flavors.
  • Pour in the stock, and raise the temperature to medium-high to bring to a boil.
  • In a small bowl, stir together the flour and 2-3 tablespoons of water to form a slurry. Pour into the pot as you stir.
  • Cover, lower the heat again, and simmer for about 15 minutes. Remove the bay leaf.
  • When it’s nicely fragrant and slightly thickened, stir in the coconut cream and Meyer lemon juice, and remove from the heat.
  • Divide the remaining turkey slices between four bowls, and pour in the soup.
  • Top with the remaining chopped basil.


Note: Our version leaves the turkey sliced from the roast for a picturesque coda to a holiday meal. You can easily substitute chopped turkey or chicken in any form.
Keyword Lemons, Meyer lemons
Tried this recipe?Let us know how it was!

Contact Us

How can we help? Send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt