Greek Lemon Soup

Greek lemon and rice soup

Eggs thicken this savory lemon broth in this bright and summery soup. Recipe submitted by Jen from Baltimore, MD. Adapted from The Lemon Lovers Cookbook by Peg Bailey.


6 cups chicken stock
2 small potatoes, peeled and cut into small chunks
1/2 cup long-grain rice
3 egg yolks
5 packets True Lemon
Dash of salt
Pepper to taste
Chopped fresh parsley or chives as garnish

  1. Bring broth to a boil in a medium saucepan, then add rice and potatoes.
  2. Cover and reduce heat, allowing rice to simmer until tender; about 20 minutes.
  3. In a small bowl, whisk egg yolks and True Lemon together until well combined.
  4. When the rice is done, remove soup from heat and ladle 1 cup of the hot broth into egg and lemon mixture, stirring constantly.
  5. Pour egg mixture into chicken broth, stirring constantly.
  6. Simmer on low heat for about 5 minutes or until slightly thickened. Do not let soup boil.
  7. Add salt and pepper to taste. Serve with fresh parsley or chives on top and pita bread triangles on the side, if desired.