“I love the colours of this soup: white rice, green spinach and flecks of red pepper. All garnished with bright yellow lemon slices. And it tastes as good as it looks!”

Ingredients Nutrition


  1. In a large saucepan, combine chicken broth and rice and bring to a boil.
  2. Cook over a low heat for about 20 minutes or until the rice is tender.
  3. In the final minutes of cooking, reserve two cups of the broth and then add the spinach, chicken and red pepper.
  4. Remove the soup from heat and cover while you make the thickener.
  5. In a small saucepan, melt butter and stir in flour until smooth.
  6. Gradually add the reserved broth and cook until slightly thickened, stirring constantly.
  7. In a small bowl, beat the eggs until frothy.
  8. Gradually beat the thickened broth into the soup.
  9. Then slowly add egg mixture to soup.
  10. Heat gently until soup thickens enough to coat a spoon-- do not boil!
  11. Mix in the ginger and lemon juice.
  12. Add salt and pepper to taste, garnish with lemon and serve immediately.

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