Quick Greek Lemon Soup Recipe
Put a Mediterranean spin on dinner with quick Greek lemon soup, which features rice, eggs and lemon juice.

Instructions


  1. In a large saucepan, bring the broth to a simmer. Stir in rice and simmer about 15 minutes, until rice is soft.

  2. Stir in eggs and lemon juice. Lightly whisk until the egg is thoroughly cooked.

  3. Add chicken, shrimp or salmon, if desired. Feel free to throw in frozen vegetables such as snap peas, too. Season to taste with salt, pepper and chopped parsley.


Tips & Notes

Converted rice is brown rice that has been converted to a white rice texture, allowing it to cook faster. Another long-grain white rice will substitute, but converted rice has more fiber.


5 COMMENTS

    • Hi Debs. Converted rice is brown rice that has been converted to a white rice texture, allowing it to cook faster. Another long-grain white rice will substitute, but converted rice has more fiber.

      We had included this in the tips and notes section, but I’ve added another note next to the ingredient. Thanks for asking! And thanks for the invite to The Monthly Blogger event!

      Jessy Yancey
      editor
      Farm Flavor

LEAVE A REPLY