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.

Greek Egg and Lemon Soup

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By Stonyfield

• Gluten Free
• Mediterranean
• Soups
• Greek

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: 35 mins

Level: Easy

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Prep: 5 mins

Cook: 25 mins

Yields: 8 Servings

Print Recipe

Ingredients

• 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.