Egg-Lemon Soup


  • 8 cups chicken broth
  • 1 cup rice or see bottom
  • 4 eggs separated
  • juice of 2 lemons
  • salt
  • lemon slices for garnish
  • stewed chicken breasts (optional) *
  1. Bring chicken broth to a boil, salt to taste, add rice and simmer (or pasta beads) covered for 20 minutes then remove from heat.
  2. In a bowl, beat egg whites until stiff, add yolks and beat well.
  3. Slowly add lemon juice to eggs, beating constantly, then add 2 cups of hot chicken broth. Do not stop beating. Constant beating prevents curdling and that’s the secret of this soup.
  4. When eggs and broth are well mixed, pour this mixture back into remaining broth & rice. Stir well over heat, but do not allow to boil.
  5. Serve at once, garnish with thinly sliced lemons.
  6. Cut up some chicken if desired.


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