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Lemony Spinach Soup

Active Time: 20 minutes / Cook Time: 35-40 minutes / Total Time: 45 minutes, plus overnight soaking of rice

Makes 2-3 servings

Lemony Spinach Soup.JPG


  • 4 cups low-sodium chicken broth
  • ¼ cup brown rice, soaked overnight if possible, drained and rinsed
  • ½ teaspoon fine sea salt, divided, plus more to taste
  • 4 eggs
  • ¼ cup lemon juice, (from about 2) plus more to taste
  • 2.5 oz. baby spinach, roughly chopped
  • ¼ teaspoon freshly ground black pepper, plus more to taste


  1. Bring the broth to a boil in a large saucepan.
  2. Add the rice and ¼ teaspoon salt, cover, lower the heat and cook until tender, between 25-35 minutes (start checking at 25).
  3. When the rice is almost tender, in a medium bowl whisk together the eggs and lemon juice until smooth.
  4. Whisking the whole time, very slowly drizzle two cups of hot broth into the egg mixture. Do not rush this, or the eggs will curdle rather than forming a velvety soup.
  5. Whisking the whole time, add the egg mixture slowly back to the simmering saucepan. Stir just until the soup begins to thicken, about 1 to 2 minutes. Remove from the heat.
  6. Stir in the spinach, the remaining ¼ teaspoon salt, and the black pepper. Taste and adjust for seasoning.
  7. Ladle 2 ½ cups soup into each of two bowls and serve. Any leftover soup can be refrigerated; reheat gently so that the soup does not “break.”