Greek Egg and Lemon Soup (Print version)
Tender rice simmered in chicken broth with a silky egg-lemon emulsion for a creamy, tangy Greek classic.
# What you'll 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 tablespoons)
→ Seasonings & Garnish
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 1 tablespoon chopped fresh dill or parsley (optional)
# How to make it:
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 rice is cooked, reduce 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 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 suggestions:
01 -
- The silky texture comes purely from the emulsion of eggs and lemon, no heavy cream needed
- Its ready in 35 minutes but tastes like it simmered all day
02 -
- Never let the soup boil after adding the eggs, or you'll end up with scrambled egg threads instead of that luxurious creamy texture
- If your soup still looks too thin, let it sit for 5 minutes off the heat, and it will continue to thicken naturally
03 -
- Use the whisk attachment on an immersion blender to achieve the silkiest texture without any arm workout
- Add a pinch of turmeric to the broth while the rice cooks for an even more golden hue