You are here: Home » Recipes » Lemon Eggdrop Soup Lemon Eggdrop Soup Recipe by Favorite Recipes Press Yield 4 to 6 servings Lemon juice adds a zesty flair to this eggdrop soup. PrintEmail Ingredients 3 -- (14-ounce) cans chicken broth1 -- onion, cut into quarters1 -- clove of garlic, minced2 -- carrots, sliced1 stalk celery, chopped1 sprig fresh parsley, chopped3 -- eggs -- Juice of 2 lemons1 1/2 cups cooked rice Instructions Combine broth, onion, garlic, carrots, celery and parsley in large saucepan. SImmer for 1 1/2 hours. Beat eggs with lemon juice in bowl. Add a small amount of hot mixture to egg mixture, stirring vigorously. Add egg mixture to hot mixture, stirring vigorously. Cook for several minutes. Stir in rice. Ladle into bowls. Garnish each serving with a thin slice of lemon. Recipe reprinted with permission from The Saturday Club’s Main Line Classics II: Cooking Up A Little History (Wayne, Pennsylvania, 1996).