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

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: 35 mins

Level: Easy


Prep: 5 mins

Cook: 25 mins

Yields: 8 Servings

    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.

make it with yogurt instead and SAVE $1.50!