Lemon-Eggs Chicken Soup

Mediterranean soup recipe made with egg yolk and lemon juice mixed with broth, heated until they thicken.

Lemon-Eggs Chicken Soup

Total Time: 35 minutes

Serving Size: 8

Calories per serving: 104.75

Fat per serving: 3.86g 6%

Saturated fat per serving: 1.19g 6%

Carbs per serving: 8.19g 3%

Protein per serving: 8.6g 17%

Fiber per serving: 0.15g <1%

Sugar per serving: 1.36g

Sodium per serving: 770.39mg 32%


  • 6 cups chicken stock
  • 2 cups water
  • 1 cup long-grain white rice
  • 4 eggs
  • Juice of 3 lemons
  • Kosher salt and freshly ground black pepper, to taste
  • Parsley leaves, for garnish


  1. Bring stock and water to a boil in a big pot over high heat.
  2. Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes.
  3. Whisk eggs and juice in a bowl until frothy, add one cup of the simmering stock and whisk to combine; transfer back to the pot.
  4. Cook, while stirring, about 2 minutes more; season with salt and pepper and garnish with parsley.
  5. Enjoy!
No Comments Yet

Leave a Reply

Your email address will not be published.