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Soups > Hot Soups

Tangy Greek Lemon Soup


Preparation Time: 20 minutes

Servings: 4


1 carton (32 oz.) chicken broth

1/2 cup uncooked rice

1 beaten egg

2 Tbs lemon juice

1 Tbs chopped fresh parsley

1/2 tsp chopped fresh dill


1. In large saucepan combine broth and rice. Bring to boiling. Reduce heat. Simmer, uncovered, for 15 to 20 minutes or until rice is tender. 2. Gradually add egg in slow steady stream to simmering soup, stirring to create shreds. Stir in lemon juice and parsley. Ladle into soup bowls. Sprinkle with dill. Garnish with dill sprigs, if desired.

Nutrition Information