Lemon Rice Soup probably conjures a vision of the gloopy, thick and congealed version that you find as an afterthought in the Greek diner around the corner. This is NOT that soup.
Lemon Rice Soup: Simple ingredients, straight comfort
Brothy, rich and tangy with lots of fresh cracked pepper, this is my go-to, cure-all, it’s cold out and I don’t want to leave the house soup. Not only is it good for a cold day, it is heaven if you have a head cold. It is also the number one requested item from my Dad.
The recipe starts like so many other humble recipes – with onions and heat and salt a oil
Onions and garlic come out to play at the start of this recipe – their bite gets toned down by sautéing with salt for a richer flavor later. Doesn’t it seem like the start to so many great recipes?
Toasting the rice ever so slightly adds a nutty flavor to the finished soup
Next, the rice gets a little toast to release a subtle flavor that will have your taste buds watering….
The fresh lemon comes on as a finish in every spoonful. It is subtle and suprising.
Fresh lemon just at the end for citrusy brightness
Sick at home? Sipping on this will help banish a sore throat and erase those shivers. Best of all? It only takes 20 minutes to make. Add in some garlic bread and dinner is served.
Ingredients
- 1 Medium Onion, chopped
- 2 Cloves Garlic, minced
- 2 tablespoons Olive Oil
- 8 cups Chicken or Veggie Broth
- 3/4 cup Uncooked White Rice
- Juice from 2 lemons
- Salt & Pepper to taste
Method
- In a large soup pot, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the minced garlic and cook for another 30 seconds until the garlic is fragrant.
- Add the rice to the pot and cook until it smells nutty, while stirring so that it doesn't brown.
- Add the broth and turn up the heat to high. Bring to a boil and then simmer over medium-high heat until the rice is cooked through and soft - about 20 minutes.
- Add salt and pepper to taste. Remove from the heat and add the fresh lemon juice. Serve with lots of fresh cracked pepper.
- The soup will be brothy on day 1. If you manage to have leftovers (and you most likely won't), the rice will absorb all the liquid - add a little bit more water or broth before reheating.
What is your favorite soup?
-Lydia, slurping soup
Lydia,
Have you done a Lemon Rice Soup with Chicken variation? How would you go about doing that with your existing recipe?
I have Milli.
From scratch version – get a whole chicken, add it to a pot with a carrot, celery and onion. Add Salt and pepper and cover with water completely. Bring to a boil and then simmer for around an hour until the broth is rich. Pull the chicken, and let it cool. Get rid of the veggies and then make the soup according to the original recipe above using the fresh chicken stock. Right before serving, shred the chicken and add to the pot. It is delicious and more filling.
With Rotisserie Chicken – Use chicken broth (bullion or boxed). Shred the meat from the Rotisserie chicken and add to the pot right before serving and heat through. Takes much less time and still delicious.
Thanks for asking! – Lydia