Best 11 Lemony Parsley And Egg Soup Recipes

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Lemony parsley and egg soup is a delightful and flavorful soup that combines the zesty taste of lemon with the aromatic freshness of parsley and the richness of eggs. This comforting soup is perfect for a light meal or as a starter, and can be easily prepared using simple ingredients found in most kitchens. With its vibrant yellow color and delicate flavor, lemony parsley and egg soup is sure to please the taste buds of both adults and children alike, making it a great choice for any occasion.

Let's cook with our recipes!

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.

LEMONY EGG SOUP WITH ESCAROLE



Lemony Egg Soup With Escarole image

This lemon-scented soup, based on a Greek avgolemono, is a warming meal in the depths of winter. Made with good chicken broth, it's familiar and comforting. But fresh lemon adds a sunny brightness while the egg and rice thicken things up, making the broth richer and heartier. To add vegetable matter, I stir some escarole into the soup, letting it wilt until silky and soft. If you like you can substitute spinach or baby kale for the escarole, adding an extra few minutes to the cooking time if using the kale.

Provided by Melissa Clark

Categories     dinner, lunch, quick, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

5 cups chicken stock
1/2 cup white rice
4 cups escarole, coarsely chopped
3 large eggs
2 to 3 tablespoons fresh lemon juice, as needed
1/2 teaspoon finely grated lemon zest
Kosher salt and black pepper

Steps:

  • In a medium pot, bring stock to a simmer. Add rice and simmer gently until tender, 15 to 20 minutes. Stir in escarole for the last 5 minutes.
  • In a medium bowl, whisk together the eggs and 2 tablespoons lemon. Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. Pour mixture into the pot of hot stock. Cook gently until soup begins to thicken, 2 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 1075 milligrams, Sugar 5 grams, TransFat 0 grams

LEMON SOUP



Lemon Soup image

Our family's holiday staple, lemon orzo soup. An easy four ingredient soup that can be whipped up in less than fifteen minutes.

Provided by PHAMBABE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 (48 fluid ounce) can chicken broth
2 egg yolks
2 egg whites
1 lemon, juiced
salt and pepper to taste
1 cup uncooked orzo pasta

Steps:

  • Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
  • In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 21.2 g, Cholesterol 55.7 mg, Fat 1.9 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 891.4 mg, Sugar 2 g

SOUPA AVGOLEMONO (EGG-LEMON SOUP)



Soupa Avgolemono (Egg-Lemon Soup) image

This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.

Provided by truebrit

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
3 eggs
1 lemon, juice of

Steps:

  • Bring broth to boil in saucepan, and add rice or orzo.
  • Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
  • While the rice cooks, lightly beat the eggs and the lemon juice together.
  • Remove the broth from heat.
  • Slowly mix about one cup of the hot broth into egg-lemon mixture.
  • Add to the soup gradually while stirring.
  • Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
  • Serve.

LEMONY PARSLEY-AND-EGG SOUP



Lemony Parsley-and-Egg Soup image

Provided by Mark Bittman

Categories     easy, quick, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
4 cups parsley (about 3 bunches)
6 cups vegetable or chicken stock
Salt
black pepper
4 eggs
1/3 cup freshly squeezed lemon juice
1/2 cup heavy cream, optional
Sour cream for garnish, optional

Steps:

  • Put the butter in a large saucepan over medium-high heat. When it melts, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock.
  • Purée the soup in the pan with an immersion blender, or cool slightly, pour into an upright blender and purée carefully. Return to the pan with the remaining stock. Heat through over medium-low heat, then season to taste with salt and pepper.
  • Beat together the eggs and lemon juice, then slowly add about 1 cup of the hot soup, whisking all the while. Gradually stir the egg mixture back into the soup. Taste and adjust the seasoning, then stir in the cream if you're using it, or serve garnished with a dollop of sour cream, if you like.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1173 milligrams, Sugar 8 grams, TransFat 0 grams

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.

LEMONY PARSLEY-AND-EGG SOUP



LEMONY PARSLEY-AND-EGG SOUP image

Categories     Soup/Stew     Herb     Appetizer

Yield 4 people

Number Of Ingredients 9

2 tablespoons butter
1 medium onion, chopped
4 cups parsley (about 3 bunches)
6 cups vegetable or chicken stock
Salt and black pepper
4 eggs
1/3 cup freshly squeezed lemon juice
1/2 cup heavy cream, optional
Sour cream for garnish, optional.

Steps:

  • 1. Put the butter in a large saucepan over medium-high heat. When it melts, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock. 2. Purée the soup in the pan with an immersion blender, or cool slightly, pour into an upright blender and purée carefully. Return to the pan with the remaining stock. Heat through over medium-low heat, then season to taste with salt and pepper. 3. Beat together the eggs and lemon juice, then slowly add about 1 cup of the hot soup, whisking all the while. Gradually stir the egg mixture back into the soup. Taste and adjust the seasoning, then stir in the cream if you're using it, or serve garnished with a dollop of sour cream, if you like.

EGG AND LEMON SOUP



Egg and Lemon Soup image

This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 4

6 cups reduced-sodium canned chicken broth
1/2 cup rice
4 eggs
1/4 cup fresh lemon juice

Steps:

  • In a saucepan, bring broth to a boil over medium heat. Add rice; boil 15 minutes.
  • In a bowl, beat eggs until foamy. Beat in lemon juice. Beat half the hot soup into the eggs, 1/4 cup at a time. Stir egg mixture into remaining soup; cook over very low heat, stirring just until heated through.

Nutrition Facts : Calories 178 g, Fat 5 g, Protein 10 g

CHICKEN NOODLE SOUP WITH EGG NOODLES



Chicken Noodle Soup with Egg Noodles image

Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!

Provided by Totally Fit & Fabulous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

1 (3 1/2) pound chicken, cut into 8 pieces
4 (16 ounce) cans low-sodium chicken broth
2 carrots, peeled and thinly sliced
2 stalks celery, sliced
½ cup chopped onion
1 (8 ounce) package dried egg noodles
½ cup finely chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
salt and ground black pepper to taste

Steps:

  • Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
  • Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
  • Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 335 calories, Carbohydrate 24 g, Cholesterol 81.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 25.7 g, SaturatedFat 4.2 g, Sodium 203.2 mg, Sugar 2.8 g

HERBED AVGOLEMONO (LEMON-EGG SOUP)



Herbed Avgolemono (Lemon-Egg Soup) image

This is a very light and comforting soup. Great for sipping on winter days. I recommend using fresh, whole herbs because it really does wonders for the flavor, and they are easy to strain out at the end. The trickiest part is heating the soup without letting it boil after adding the egg. My recommendation is to keep a mesh strainer on hand so that you can remove any egg solids that do develop from the final product.

Provided by SarahCKS

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1 tablespoon lemon rind, finely grated
1 fresh thyme sprig
1 fresh parsley sprig
2 eggs
2 tablespoons lemon juice
salt and pepper (optional, and to taste)

Steps:

  • Combine stock, lemon rind, thyme and parsley in a large sauce pan. Bring to boil and simmer for about 10 minutes.
  • Beat the eggs with the lemon juice. Let the stock cool a bit after it simmers, then whisk a bit of hot stock into the egg mixture.
  • Add egg mixture to the stock and cook over medium-low heat, whisking constantly. You want to heat the soup enough that it gets hot and thickens a bit, but not so much that it boils.
  • When soup is hot pour through a mesh strainer into two bowls and serve immediately.

Nutrition Facts : Calories 186.9, Fat 8.6, SaturatedFat 2.5, Cholesterol 220.5, Sodium 499.6, Carbohydrate 12.8, Fiber 0.4, Sugar 5.6, Protein 14

LEMON, PARSLEY, AND PARMESAN PLUS BREAD, PROSCIUTTO, AND EGG



Lemon, Parsley, and Parmesan plus Bread, Prosciutto, and Egg image

This dish is a good use for day-old baguette or leftover Italian bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Number Of Ingredients 8

1 baguette (15 inches long)
5 large eggs
1 teaspoon finely grated lemon zest
3 tablespoons whole milk
1/4 cup roughly chopped flat-leaf parsley leaves
1/2 cup grated Parmesan cheese
Coarse salt and freshly ground pepper
4 slices thinly sliced prosciutto (2 ounces)

Steps:

  • Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.
  • In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
  • Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
  • Slice into 2-inch pieces. Serve immediately.

Tips:

  • Choose fresh ingredients: Use fresh lemons and parsley for the best flavor. If you don't have fresh parsley, you can use dried parsley, but it won't be as flavorful.
  • Don't overcook the eggs: The eggs should be cooked until they are just set, but not overcooked. Overcooked eggs will be tough and rubbery.
  • Season to taste: Add salt and pepper to taste. You may also want to add a pinch of cayenne pepper for a little spice.
  • Garnish with fresh parsley: Before serving, garnish the soup with fresh parsley for a pop of color and flavor.

Conclusion:

This lemony parsley and egg soup is a light and refreshing soup that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover eggs. The soup is packed with flavor from the lemon, parsley, and eggs, and it is sure to become a favorite in your household.

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