New This Month

Under 30 Minutes

Egg and Lemon Soup


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

  • Prep:
  • 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


  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 Add a comment