Greek Lemon and Rice Soup

(from castro15’s recipe box)

Categories: Slow Cooker


  • 3- 14 oz cans chicken broth
  • 1/8 tsp white pepper
  • 1/2 cup uncooked long grain rice
  • 4 thin lemon slices
  • 3 egg yolks
  • 1/4 cup fresh lemon juice
  • 1/4 tsp salt
  • 4 tsp finely chopped parsley


  1. Stir broth and rice in crock pot. Cover and cook on HIGH 2-3 hrs.

  2. Stir egg yolks and lemon juice in medium bowl. Stir large spoonful of hot rice mixture into egg yolk mixture. Whisk back into crock pot.

  3. Turn crock pot to LOW. Cover and cook on LOW 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with lemon slice and parsley.

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