Eat Smart  |  Posted 10.23.14

Lemon-Egg Drop Soup

Lemon-Egg Drop Soup

This simple, comforting meal comes together in less than half an hour. enriched with eggs, this soup gets a touch of acidity from lemon juice – just enough to make it interesting. Add the juice of a third lemon if you are looking for a stronger flavor. To add freshness, sprinkle with chopped fresh dill or Italian parsley just before serving.

Use leftover rice or buy packaged precooked rice. You can also use 1/3 cup instant rice, adding it to the broth after it boils. If you don't have cooked chicken on hand, you can also cook finely chopped raw chicken in the soup. Add 1 cup raw chicken with the rice and lemon juice and cook for 5 to 7 minutes, or until the chicken is cooked through.

Makes 6 servings

Prep Time: 15 minutes or less
Total Time: 30 minutes or less


  • 6 cups reduced-sodium chicken broth
  • 2 eggs
  • juice of 2 lemons
  • 1 cup cooked white rice
  • 1 cup finely chopped cooked chicken, optional
  • salt and freshly ground black pepper


  1. In a large saucepan over high heat, bring the broth to a boil. Reduce the heat to a simmer.
  2. Meanwhile, in a bowl, beat the eggs. Gradually, add 1 cup of hot broth to the eggs a little at a time, beating constantly until the eggs are warmed through, but still liquid. You don't want the broth to cook the eggs, just to warm them through.
  3. Over low heat, add the warm egg mixture back to the saucepan, stirring constantly. Add the lemon juice, rice, and chicken and cook for 3 to 5 minutes, or until heated through. Season with salt and pepper.

Nutritional Information Per Serving (about 1 cup): Calories 80, Total Fat 2 g, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 1 g, Protein 5 g, Sodium 115 mg

Recipe from "What to Eat During Cancer Treatment" by The American Cancer Society.