Copycat Coney Island Lemon Rice Soup
If you’re from Michigan, you know. If you’re not from Michigan, you’ll learn. This creamy, lemony soup is to die for and I order it wherever I can get it. This takes spot number 1 on a list of all of my favorite soups. I enjoy this in the Summer, Fall, Spring, and Winter. It’s easy, cheap, and versatile. There’s not a ton of ingredients and it doesn’t take that long to cook up. I hope you’ll love her as much as I do!
Copycat Coney Island Lemon Rice Soup
This creamy, lemony soup will hit the spot on all fronts. It's simple, cheap, and full of incredible flavor.
Ingredients
- 5 cups chicken broth
- 1 cup rice
- 2 lemons juiced
- 2 eggs
- ¼ t salt
- 1-2 cups water as needed
Instructions
- Bring your chicken broth to a boil.
- Reduce the heat and add the rice. Let it cook for 15-20 minutes.
- In a separate bowl, combine your lemon juice, eggs, and salt.
- Take the soup off the heat.
- While whisking the soup, slowly stream in your egg + lemon mix.
- This is a thick soup, but if it's too thick, add water over low heat as needed. Over time, the rice continues to suck up the broth, so I think throughout the day, I added about 2 additional cups of water. When reheating, I always add more water, too!
