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Rice and Egg Soup Recipe

Rice and Egg Soup Recipe Rice and Egg Soup Recipe - In this recipe you will learn how to cook a simple and fresh soup made just with a few ingredients: rice and eggs and if you prefer you can prepare it with pieces of chicken meat, chopped carrots or spinach for a heartier soup dish. Beaten eggs are poured into a pot of hot stock and rice. The result is just one: light, fresh and full of vitamins. Serve with some toasted diced bread and minced fresh parsley. Perfect for autumn - winter days


PREP: 15 min


COOK: 25 min




5 - cups chicken stock

2 - large eggs

1 1/2 - cups rice

1/2 - lemon juice and grated lemon zest

- extra virgin olive oil

- fresh ground black pepper

- salt to taste

- toasted diced bread

- fresh minced parsley


In a pot pour the chicken stock in and add the rice. Place the pot over low heat until rice is tender. Season with salt to taste and cover the pot. In a bowl beat the eggs with a fork for some seconds. 2-3 minutes before you remove pot from heat, add the beaten eggs, mixing occasionally, add lemon juice and grated zest, the fresh ground black pepper and passing this time remove from heat. Taste for seasoning and serve immediately into bowls, with some toasted diced bread and freshly minced parsley. Sprinkle with a little extra virgin olive oil if you prefer.

Rice and Egg Soup Recipe