Lite Lemon Egg Soup Recipes

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LEMONY EGG SOUP



Lemony Egg Soup image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 cups chicken or vegetable stock
1 cup water
1/2 cup rice
2 eggs
1 lemon, juiced
1 tablespoon soy sauce
1 green onion, finely chopped
Freshly ground black pepper (optional)

Steps:

  • In a large saucepan, bring the chicken stock, water, and rice to a simmer. Cook until the rice is tender, about 20 minutes.
  • In a small bowl, beat the eggs until light yellow. Whisk a few tablespoons of the soup into the eggs. Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling. Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes. 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.

LEMON EGG DROP SOUP



Lemon Egg Drop Soup image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 6

8 cups chicken broth
4 large eggs
2 lemons, juiced
1/4 teaspoon lemon pepper
1 tablespoon lemon zest
Grated Parmesan

Steps:

  • Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
  • Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

LEMON AND EGG SOUP



Lemon and Egg Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

6 cups chicken stock
Pinch saffron or saffron powder
1 bay leaf
1 lemon, peeled in strips, plus 4 to 5 tablespoons juice
2 large eggs
2 large egg yolks
Couple drops hot sauce
Salt and pepper
Handful flat-leaf parsley, chopped
Pita chips, any brand or flavor

Steps:

  • Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.
  • Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips.

GREEK LEMON CHICKEN SOUP



Greek Lemon Chicken Soup image

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Provided by Shelley Ross

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

Steps:

  • In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
  • Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
  • Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g

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