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 Go to recipes 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 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 1In a large pot bring chicken broth and water to a boil.Step 2Add rice and boil for 14 minutes.Step 3Meanwhile in a medium bowl, beat together eggs and add lemon juice.Step 4Then slowly add 1/2 cup of boiling broth to eggs, beating constantly to avoid cooking the eggs.Step 5Remove rice mixture from heat and add egg mixture to chicken and rice broth.Step 6Slowly whisk in yogurt.Step 7Reheat slowly and stir constantly.
