Greek Egg-Lemon Soup for the Microwave

May 09, 2023May 9, 20230 9

5 min

20 min

25 min

Very easy

Servings Per Recipe

Calories

140

Sugar

Fat

1.	In a microwave-safe bowl, heat the chicken broth on high until boiling.
2.	Add the rice and cook for 18-20 minutes on high or until the rice is cooked.
3.	In a small bowl, whisk together the egg yolks and lemon juice until frothy.
4.	Slowly pour 1 cup of the hot broth into the egg yolk mixture while whisking continuously.
5.	Pour the egg yolk mixture back into the soup and whisk well.
6.	Microwave on medium heat for about 2 minutes or until heated through.
7.	Season with salt and pepper to taste and sprinkle with fresh mint and lemon slice before serving.

This soup is easy and quick to make.

Microwaving may alter the taste and texture of the soup.

It may also result in uneven heating.

Egg-Lemon Soup is known to aid digestion and boost the immune system.
The lemon juice provides a good source of Vitamin C.

	4 cups de-fatted chicken broth
	1/2 cup long-grain rice , well rinsed , drained
	2 large egg yolks
	1 lemon , juice of
	salt & freshly ground black pepper
	2 tablespoons minced of fresh mint
	lemon slice