Lemony Egg Soup

1. 1

   In a large saucepan, bring the chicken stock, water, and rice to a simmer.

2. 2

   Cook until the rice is tender, about 20 minutes.

3. 3

   In a small bowl, beat the eggs until light yellow.

4. 4

   Whisk a few tablespoons of the soup into the eggs.

5. 5

   Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling.

6. 6

   Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes.

7. 7

   Add in the lemon juice and soy sauce, stir to combine, and serve garnished with the green onions and freshly ground black pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.