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Lemon Rice Soup

A comforting citrus-infused soup that combines bright lemon flavors with rice in a warm broth. This versatile recipe offers options for both creamy and light broth variations depending on your rice choice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups chicken or vegetable broth
  • 1 cup rice
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • 1 tablespoon lemon zest
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish

Method
 

Instructions
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in the broth and bring to a boil. Add your chosen rice and reduce heat to a simmer. Cook according to the rice type's recommended time.
  3. While the rice cooks, whisk together eggs and lemon juice in a medium bowl until frothy.
  4. Once rice is tender, temper the egg mixture by slowly adding one ladle of hot broth to the egg-lemon mixture while whisking constantly. Repeat with another ladle of broth.
  5. Slowly pour the tempered egg mixture back into the pot, stirring constantly. Do not boil after this point to prevent curdling.
  6. Stir in lemon zest, season with salt and pepper, and serve immediately garnished with fresh herbs.

Notes

Temper eggs properly to prevent scrambling, use fresh lemons for best flavor, don't boil after adding eggs, let soup rest 5 minutes before serving, garnish generously with fresh herbs