Lemon Rice Soup (Creamy, Comforting, and Easy)

Lemon rice soup is one of those cozy, soothing dishes that instantly brightens your day. It’s warm, creamy, citrusy, and surprisingly simple to make. Whether you’re craving something comforting on a cold day or want a light, refreshing meal, this soup fits perfectly. The fresh lemon flavor cuts through the richness, and the tender rice gives it that comforting, hearty texture.

Why This Lemon Rice Soup Always Turns Out Delicious

Lemon brings brightness, rice adds body, and a smooth, velvety broth ties everything together. With just a few pantry ingredients, you get a soup that tastes like it simmered all day.

• Fresh lemon juice brings the perfect tang
• Rice makes the soup thick and satisfying
• Broth adds savory depth
• Eggs or cream (optional) give you the classic silky finish

Ingredients

Main Ingredients

• 1 tablespoon olive oil or butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 6 cups chicken or vegetable broth
• ½ cup uncooked white rice (long grain or jasmine)
• 2–3 lemons, juiced (about ⅓ cup)
• 1 teaspoon lemon zest
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried oregano

Optional Creamy Add-Ins

Choose one for a creamier soup:

• 2 eggs, whisked (for Greek avgolemono-style)
• ½ cup heavy cream
• ½ cup coconut milk

Optional Add-Ins

• Shredded rotisserie chicken
• Spinach or kale
• Fresh dill or parsley
• Carrots or celery (finely chopped)

How to Make Lemon Rice Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat.
Add diced onion and cook until soft and translucent.
Stir in the garlic and cook for 30 seconds.

Step 2: Add Rice & Seasonings

Add the uncooked rice, oregano, salt, and pepper. Stir for a minute to coat the rice in the aromatic oil.

Step 3: Add Broth

Pour in the broth and bring everything to a boil.
Reduce the heat to medium-low, cover, and simmer for 15–18 minutes until the rice is tender.

Step 4: Add the Lemon Flavor

Stir in lemon juice and lemon zest.
Taste and adjust seasoning — add more lemon if you like it brighter.

Step 5: Make It Creamy (Optional)

For a silky finish:

• Egg method: Temper the whisked eggs by adding a ladle of hot soup slowly into them, whisking constantly. Then pour the mixture back into the pot while stirring.
• Cream method: Stir in heavy cream or coconut milk at the end.

Keep the heat low so the soup stays smooth.

Step 6: Add Extras (Optional)

Stir in chicken, spinach, dill, or parsley right before serving.

Tips for the Best Flavor

• Use fresh lemon juice — bottled lemon juice doesn’t give the same brightness.
• Add lemon at the end to preserve the vibrant flavor.
• If the soup is too thick, add extra broth.
• For a richer taste, use chicken broth.
• For the creamiest version, choose the egg-lemon method (avgolemono style).

What to Serve With Lemon Rice Soup

This soup goes well with:

• Toasted pita or crusty bread
• Greek salad
• Grilled chicken or shrimp
• Roasted vegetables
• Simple cucumber and tomato salad

Storage and Reheating

• Store in the fridge for 3–4 days.
• Rice will thicken the soup, so add more broth when reheating.
• Reheat on low heat to avoid curdling if eggs or cream are added.

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FAQs

Can I use brown rice?

Yes, but cook it longer (35–40 minutes) and add extra broth.

Can I make this dairy-free?

Absolutely — coconut milk gives great creaminess without dairy.

Will the eggs curdle?

Not if you temper them first and keep the heat low.

Can I freeze lemon rice soup?

Freezing is not ideal because rice becomes mushy, but you can freeze the broth without rice and add fresh rice when serving.

How do I make it thicker?

Let it simmer uncovered for a few extra minutes, or add more rice next time.