Egg and Lemon Soup

Prep Time:
30 mins
Total Time:
30 mins

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


  • 6 cups reduced-sodium canned chicken broth

  • ½ cup rice

  • 4 eggs

  • ¼ 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.

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