Greek Lemon-Rice Soup with Egg and Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting, tangy soup made with tender rice, bright lemon juice, and enriched with a creamy egg and Parmesan mixture, known as Avgolemono. This Mediterranean-inspired soup recipe, ready in about 35 minutes, pairs chicken broth, uncooked white rice, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 30 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, bring 6 cups chicken broth to a boil. Add 1/2 cup uncooked white rice and reduce heat to simmer. Cook uncovered for 18-20 minutes until rice is tender.
  2. Step 2: In a medium bowl, whisk 3 large eggs until frothy. Gradually whisk in 1/4 cup fresh lemon juice and 1/3 cup grated Parmesan cheese until smooth.
  3. Step 3: Slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
  4. Step 4: Pour the tempered egg mixture slowly back into the pot with the soup, stirring continuously over low heat until the soup thickens slightly and becomes creamy, about 3-4 minutes. Do not boil.
  5. Step 5: Season the soup with 1 tsp salt and 1/2 tsp black pepper. Garnish with 2 tbsp chopped fresh parsley if desired and serve warm.

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