Lemon Egg Soup

Lemon Egg Soup

This is an easy but delicious soup loosely inspired by Greek Avgolemono. It uses one egg for 4 starter sized bowls, or double it for a more substantial meal. This recipe is naturally dairy and gluten free. Lemon and egg may sound like an odd combination is a savory dish but take a leap of faith and try it. You won’t regret it!


1 1/4 cup white rice, cooked or uncooked

3 1/2 cups veggie or chicken broth

2 garlic cloves, minced

1/3 cup lemon juice – fresh is best for bottled is still pretty good!

1 fresh egg, whisked

Salt, pepper, parsley, and/or dill – optional


Heat broth to boiling in medium saucepan; stir in rice and garlic.

Reduce heat to low and simmer, covered, until rice is cooked. 20-25 minutes.

Whisk lemon juice and egg. Stir the mixture into the warm broth.

Stir in herbs and season to taste with salt and pepper.

Ladle into bowls and enjoy!

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