Greek Lemon Rice Soup
A creamy Greek soup using leftover white rice, eggs, and lemon.
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup cooked white rice
- 2 eggs
- 1/3 cup lemon juice
- salt and pepper
- fresh dill
Instructions
- 1
Bring broth to a simmer and add rice.
- 2
Whisk eggs and lemon juice together.
- 3
Slowly temper eggs with hot broth, then stir back into soup.
- 4
Heat gently until slightly thickened.
- 5
Serve garnished with dill.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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