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Greek Lemon Rice Soup Recipe

Greek Lemon Rice Soup Recipe

4 servings



3 1/2 cups reduced-sodium fat-free chicken broth

1/4 cup long-grain rice

2 large cloves garlic, minced

1/4-1/3 cup lemon juice

1 egg, lightly beaten

2 tablespoons chopped parsley

Salt and white pepper, to taste


Heat broth to boiling in medium saucepan, stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes, reduce heat to low. Mix lemon juice and egg, slowly stir mixture into soup. Stir in parsley, season to taste with salt and white pepper.

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