Greek Egg and Lemon Soup (Printer-friendly)
Classic Greek soup with rice in chicken broth, finished with creamy egg-lemon for tangy comfort.
# What You’ll Need:
→ Broth & Grains
01 - 4 cups chicken broth (preferably homemade or low-sodium)
02 - ½ cup short-grain white rice, rinsed
→ Egg-Lemon Mixture
03 - 2 large eggs
04 - 1 large lemon, juiced (about 3 tbsp)
→ Seasonings & Garnish
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 1 tablespoon chopped fresh dill or parsley (optional)
# How to Make It:
01 - Bring the chicken broth to a boil in a medium saucepan. Add the rinsed rice, reduce heat to a simmer, and cook uncovered for 15–18 minutes until rice is tender.
02 - While the rice simmers, whisk the eggs and lemon juice together in a medium bowl until the mixture becomes light and frothy.
03 - Once rice is cooked, reduce soup to a gentle simmer. Gradually ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs and prevent curdling.
04 - Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Heat over low heat for 2–3 minutes without boiling until the soup thickens slightly and achieves a creamy consistency.
05 - Season with salt and pepper to taste. Ladle into warmed bowls and garnish with chopped dill or parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- This soup comes together in under 40 minutes but tastes like it simmered all day
- The egg-lemon technique is a kitchen skill that will transform your soups forever
- Its incredibly forgiving and perfect for using up leftover rice or chicken
02 -
- Never let the soup boil after adding the eggs or they will scramble and ruin everything
- The soup will continue thickening slightly as it stands in the bowl
- Lemon flavor mellows as the soup sits, so add more right before serving if needed
03 -
- Use a wide shallow bowl for serving to show off that beautiful golden color
- If the soup seems too thick, add warm broth one tablespoon at a time