Greek Egg-Lemon Soup for the Microwave

READY IN: 26mins
Recipe by JackieOhNo

Use your microwave to make this quick, tasty soup.

Top Review by Just_Ducky

Made this soup today to fortify me during an afternoon of cooking :). I used home made chicken broth and leftover brown rice (it had a few peppers in it but waste not want not and even quicker :) ). I love it ! Very tasty, love the tang of the lemon in there and just a nice rainy day lunch. Thanks so much for posting, JackieOhNo! Made during ZWT#9 for my team, Tasty Testers :)

Ingredients Nutrition

  • 4 cups de-fatted chicken broth
  • 12 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


  1. Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.
  2. Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.
  3. Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.

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