Greek Egg and Lemon Soup (Printable)

Creamy Greek comfort soup with tender rice and bright citrus notes, ready in 35 minutes.

# 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 tbsp)

→ Seasonings & Garnish

05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 1 tablespoon chopped fresh dill or parsley (optional)

# Directions:

01 - Bring chicken broth to a boil in a medium saucepan. Add rinsed rice, reduce heat to simmer, and cook uncovered for 15–18 minutes until rice is tender.
02 - While rice cooks, whisk eggs and lemon juice in a medium bowl until light and frothy.
03 - Reduce soup to gentle simmer. Ladle 1 cup hot broth slowly into egg-lemon mixture, whisking constantly to temper eggs and prevent curdling.
04 - Pour tempered mixture back into pot gradually, stirring gently. Heat over low heat (do not boil) for 2–3 minutes until soup thickens 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 Advice:

01 -
  • The tangy lemon cuts through richness in the most satisfying way, making each spoonful feel balanced and bright
  • It comes together in under 40 minutes but tastes like something that simmered all day
  • The texture is impossibly creamy without any heavy cream, making it lighter than you expect
02 -
  • Never let the soup come to a full boil after adding the egg mixture or it will separate and curdle
  • Tempering the eggs slowly is the difference between restaurant quality soup and a disappointing mess
  • The soup continues to thicken as it stands, so don't panic if it seems thin at first
03 -
  • Use three lemons instead of two if you really love that bright citrus forward flavor
  • If your soup feels too thick, add more warm broth one ladle at a time until it reaches your desired consistency

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