Total Time
Prep 20 mins
Cook 25 mins

A Greek classic, fresh in flavour. Use liquid eggs(egg beaters)for a lighter version.

Ingredients Nutrition


  1. Bring chicken broth to a boil.
  2. Add the carrots, celery, onion and rice. Simmer until rice and vegetables are tender, about 20 minutes.
  3. Remove from heat. Set aside.
  4. In medium bowl, beat lemon juice and eggs; slowly add some of the hot broth to the egg mixture beating steadily to temper it. Gradually whisk the egg mixture back into the hot soup.
  5. Cook over minimum heat, without boiling, until soup thickens, about 5 minutes.
  6. DO NOT BOIL soup after adding the eggs.


Most Helpful

I love the lemony flavor--so very good

iris5555 February 25, 2011

This is so good, I'm glad I tried it! Made for Family Picks round of ZWT 6 and I'm a Quisine Queen. I love the light lemony taste. It is a nice summer soup.

CaliforniaJan June 29, 2010

This is my fave soup in the Greek restaurants around here. Now I am happy to see I can make it easily at home. I followed the recipe exactly and added a grind of fresh pepper to each serving. Thanks for posting Sage. Made for Zwizzle Chicks for ZWT6.

ElaineAnn June 16, 2010

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