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Under 30 Minutes

Egg and Lemon Soup

This recipe comes from Ann Hicks Murrah of Winter Park, Florida.

  • Prep:
  • Total Time:
  • Servings: 4
Egg and Lemon Soup

Source: Everyday Food, January/February 2003


  • 6 cups reduced-sodium canned chicken broth
  • 1/2 cup rice
  • 4 eggs
  • 1/4 cup fresh lemon juice


  1. In a saucepan, bring broth to a boil over medium heat. Add rice; boil 15 minutes.

  2. In a bowl, beat eggs until foamy. Beat in lemon juice. Beat half the hot soup into the eggs, 1/4 cup at a time. Stir egg mixture into remaining soup; cook over very low heat, stirring just until heated through.

Reviews (1)

  • hinsdale 24 Nov, 2008

    Easy and delicious. I had never tried this soup before and I loved the end result. I used fresh squeezed lemon and added a lot of flavor. Will definitely make again.

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