Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Egg and Lemon Soup 3.2 (6) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida. Ingredients 6 cups reduced-sodium canned chicken broth ½ cup rice 4 eggs ¼ cup fresh lemon juice Directions 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. Print