Greek Egg and Lemon Soup

By Stonyfield

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: 5 mins

Level: Easy

Prep: 5 mins

Cook: 25 mins

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
  • directions

    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.

    make it with yogurt instead!