Ingredients
- 8 cups vegetable broth
- 1 cup uncooked instant brown rice (such as Minute®)
- 6 eggs
- ½ cup fresh lemon juice
- 1 pinch dried dill weed, or more to taste
- 1 pinch granulated garlic, or more to taste
- salt and freshly ground black pepper to taste
Why This Recipe Works
This soup is light, refreshing, and packed with protein from the eggs. The bright lemon flavor adds a zesty twist that wakes up your taste buds. It’s quick to make, perfect for busy days when you want something healthy and comforting.
Kitchen Tricks
- Whisk the eggs slowly while pouring them into the hot broth to create silky ribbons.
- Use freshly squeezed lemon juice for the best bright and tangy flavor.
- Cook the brown rice ahead of time to save even more time when preparing the soup.
- Use freshly squeezed lemon juice for the best bright and tangy flavor.
- Cook the brown rice ahead of time to save even more time when preparing the soup.
Step 1
Bring the broth to a boil in a large saucepan. Once it’s boiling, add the rice, then turn the heat down and let it simmer gently. Give it a stir now and then, and cook until the rice is really tender—this should take about 10 minutes.
Step 2
While the rice is cooking, whisk the eggs in a big bowl and mix in the lemon juice. When the soup is hot, carefully ladle about a cup of it into the egg and lemon mixture. Pour it in slowly while stirring constantly to keep the eggs from scrambling.
Step 3
Now, slowly pour the egg mixture back into the pot with the soup. Stir in the dill, garlic, salt, and pepper, then keep the soup on low heat. Stir gently as it cooks for another 3 minutes or so until the eggs are fully cooked and the soup is nice and creamy.
Serving Combinations
Serve the soup hot with a sprinkle of fresh herbs like parsley or chives on top. A side of crusty whole-grain bread or a simple green salad complements the flavors nicely and makes for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the eggs, which can become tough if heated too quickly. Avoid freezing, as the egg texture may change.
