Egg and Lemon Soup
This recipe comes from Ann Hicks Murrah of Winter Park, Florida.
- Total Time:
- Servings: 4
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
In a saucepan, bring broth to a boil over medium heat. Add rice; boil 15 minutes.
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.