Greek Egg and Lemon Soup (Printable Version)

Comforting Greek soup with rice in chicken broth and creamy egg-lemon finish

# Ingredient List:

→ Broth & Grains

01 - 4 cups chicken broth, preferably homemade or low-sodium
02 - 1/2 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)

# Step-by-Step Instructions:

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 - Whisk eggs and lemon juice together in a medium bowl until light and frothy, creating the base for the creamy broth enrichment.
03 - Once rice is cooked, reduce soup to gentle simmer. Ladle about 1 cup hot broth slowly into egg-lemon mixture, whisking constantly to temper eggs and prevent curdling.
04 - Gradually pour tempered egg-lemon mixture back into pot, stirring gently. Heat over low heat for 2-3 minutes until soup thickens slightly and achieves silky consistency.
05 - Season with salt and pepper to taste. Ladle into bowls and garnish with chopped dill or parsley if desired. Serve immediately while hot.

# Tips from hearthlykitchen:

01 -
  • Its the kind of soup that feels like a warm embrace on a chilly evening, hitting all the right comfort notes without weighing you down
  • The technique looks intimidating but youre about to discover its actually quite forgiving once you understand the rhythm
02 -
  • Never let the soup boil after adding the egg mixture or it will separate and curdle, low and gentle heat is absolutely essential
  • The tempering step feels tedious but skipping it is exactly how you end up with disappointing scrambled egg strings instead of that luxurious silky texture
03 -
  • Use a ladle rather than a measuring cup for the tempering step, the slower pour gives you better control and prevents shocking the eggs
  • If your soup does slightly separate, don't panic, just whisk vigorously while the soup is still hot and it usually comes back together

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