In a medium saucepan, bring 4 cups of low-sodium chicken broth to a rolling boil over medium-high heat. Once boiling, add 1/2 cup of medium-grain white rice, stirring gently to combine. Reduce the heat to a gentle simmer, cover the pot, and allow the rice to cook uncovered for about 15-20 minutes, or until it becomes tender and fluffy.

While the rice is cooking, crack open 3 large eggs and separate the yolks from the whites. In a mixing bowl, whisk the egg whites vigorously until they appear frothy and fluffy—this takes about 2-3 minutes. Next, add the egg yolks to the bowl, whisking together until the mixture turns pale and creamy.

Once the rice is cooked to perfection, slowly drizzle 1/2 cup of the hot broth into the whisked egg mixture, whisking continuously to gently temper the eggs and avoid scrambling. After the broth is fully incorporated, stir in 3 tablespoons of fresh-squeezed lemon juice.

Remove the saucepan from the heat, allowing it to cool slightly before adding the tempered egg mixture. Gradually pour in the egg mixture while gently stirring the broth for about 1 minute, or until the soup thickens slightly.

Stir in the zest from one lemon, enhancing the soup’s citrus aroma and flavor profile. Season with salt and freshly ground black pepper to taste.

Ladle the warm Greek Egg and Lemon Soup into bowls, garnishing each serving with fresh dill or parsley for that pop of color. Serve immediately while hot.