My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.

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  • Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.

  • Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.

Cook's Note:

For a thicker soup, add some flour or cornstarch while cooking.

Nutrition Facts

158 calories; protein 7.6g 15% DV; carbohydrates 25.1g 8% DV; fat 4.5g 7% DV; cholesterol 139.5mg 47% DV; sodium 553.8mg 22% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2014
I love this recipe! It was super easy to make and delicious. Since going vegetarian lemon rice soup has been something I have really missed now I don't have to anymore. This recipe taste exactly like I remember lemon rice soup paired with some bread and butter... Great lunch. Read More
(6)

Most helpful critical review

Rating: 3 stars
06/02/2016
Original poster here: I'm realizing while reading a couple of these reviews that I was using really small lemons to make this recipe. Consider adding one lemon (or even a half a lemon if you aren't really into lemons) and then check for taste when done. I usually taste-test and then add more lemon at the very end if needed, since lemon size can vary so much! Read More
(6)
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/03/2014
I love this recipe! It was super easy to make and delicious. Since going vegetarian lemon rice soup has been something I have really missed now I don't have to anymore. This recipe taste exactly like I remember lemon rice soup paired with some bread and butter... Great lunch. Read More
(6)
Rating: 3 stars
06/01/2016
Original poster here: I'm realizing while reading a couple of these reviews that I was using really small lemons to make this recipe. Consider adding one lemon (or even a half a lemon if you aren't really into lemons) and then check for taste when done. I usually taste-test and then add more lemon at the very end if needed, since lemon size can vary so much! Read More
(6)
Rating: 4 stars
11/17/2014
I love the chicken lemon rice soup you find at Greek diners and I wanted to recreate at home without chicken. Unfortunately the juice from my 2 lemons was too much - it was way too lemony and sour. My lemons were med to large large in size and very juicy. Unless you have small lemons I would start with one and you can always add more. Secondly I had little egg white bits in the soup which I think was the result of adding the hot soup to the egg / lemon - it just cooked the eggs right away. It didn't bother me but I know that's not how it's supposed to come out - maybe I will ladle some soup and let it cool off next time? Read More
(1)
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Rating: 5 stars
11/22/2016
In addition first Read More
(1)
Rating: 5 stars
01/31/2019
this is one of my all time favorites. I kick it up a notch by adding a dash of paprika and a sprinkling of crushed red peppers. I added chicken to my bowl but not the whole pot. Read More
(1)
Rating: 1 stars
02/01/2015
The only good thing about this one was the smell. I added only one lemon but all I could taste was that. It was way too bitter! The texture doesn't work out with every time of rise and the eggs got basically cooked from the hot liquid. Read More
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Rating: 4 stars
01/25/2019
I was really sick and had not eaten in a few days and was looking for a quick easy to make light soup. I literally typed in the search box sick and this is what came up right away. I decided to give it a go and made it exactly as described. I didn t know what the 2 ounces of rice was so I used a half a cup. That seem to be the exact amount needed. The soup overall was simple & easy but was definitely lacking something for me.. I used two lemons also. It good on a weak stomach but probably not one id make any other time. Read More
Rating: 5 stars
10/03/2020
I absolutely love this recipe! The only thing I change is using lemon juice, not actual lemons. I do this, only because I always have lemon juice on hand. Thank you, so so much for sharing this! Read More
Rating: 5 stars
04/21/2018
A fast simple alternative to starting from scratch. I used store bought chicken broth and measured the ingredients since the juice in one lemon can vary a lot. 1/2 a cup of rice and 3 tablespoons of juice did the trick for me. You need to mix the hot broth and egg mixture very slowly and beat while adding. Read More