Greek Egg and Lemon Soup (Printable)
Tender rice in chicken broth with a silky egg-lemon emulsion creates this creamy, tangy Greek classic.
# What You Need:
→ Broth & Grains
01 - 4 cups chicken broth (preferably homemade or low-sodium)
02 - ½ cup short-grain white rice, rinsed
→ Egg-Lemon Mixture
03 - 2 large eggs
04 - 1 large lemon, juiced (about 3 tbsp)
→ Seasonings & Garnish
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 1 tablespoon chopped fresh dill or parsley (optional)
# How To Cook:
01 - Bring the chicken broth to a boil in a medium saucepan. Add the rinsed rice, reduce heat to a simmer, and cook uncovered for 15–18 minutes until rice is tender.
02 - While the rice cooks, whisk the eggs and lemon juice together in a medium bowl until light and frothy.
03 - Once the rice is cooked, reduce the soup to a gentle simmer. Ladle about 1 cup of hot broth slowly into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
04 - Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently. Heat over low heat (do not boil) for 2–3 minutes until the soup thickens slightly and becomes creamy.
05 - Season with salt and pepper to taste. Ladle into bowls and garnish with chopped dill or parsley if desired. Serve immediately.
# Expert Tips:
01 -
- Its incredibly comforting but somehow still light and refreshing
- The silky texture feels luxurious but comes from humble pantry ingredients
- Ready in about 35 minutes from start to finish
02 -
- Never let the soup boil after adding the eggs, or they will curdle and ruin the silky texture
- The tempering step is not optional, its the critical technique that makes this recipe work
03 -
- Rinse your rice thoroughly until the water runs clear to remove excess starch
- Whisk the egg-lemon mixture vigorously, the frothier it is the silkier your soup will be