Voluntary Recall of O’Soy Strawberry Learn More

Where to buy

Home / Recipes / Greek Egg and Lemon Soup

Greek Egg and Lemon Soup

This is a velvety lemon surprise. Feel a spring cold coming on? Have a bowl of this. This really hits the spot with the addition of the citrus.

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 3 c chicken broth

  • 3 c water

  • 1/2 c rice

  • 2 eggs

  • 1/2 c lemon juice

  • 1 c Stonyfield Organic Plain Greek Nonfat Yogurt

Serving Size: 248, Calories: 100, Calories from Fat: 15, Total Fat: 2g, Total Fat Percent: 3%, Saturated Fat: .5g, Saturated Fat Percent: 3%, Cholesterol: 55mg, Cholesterol Percent: 18%, Sodium: 80mg, Sodium Percent: 3%, Total Carbohydrate: 14g, Total Carbohydrate Percent: 5%, Sugars: 2g, Protein: 7g


Step 1

In a large pot bring chicken broth and water to a boil.

Step 2

Add rice and boil for 14 minutes.

Step 3

Meanwhile in a medium bowl, beat together eggs and add lemon juice.

Step 4

Then slowly add 1/2 cup of boiling broth to eggs, beating constantly to avoid cooking the eggs.

Step 5

Remove rice mixture from heat and add egg mixture to chicken and rice broth.

Step 6

Slowly whisk in yogurt.

Step 7

Reheat slowly and stir constantly.