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Lemon Rice Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • Main Ingredients
  • 1 tbsp olive oil or butter
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 6 cups chicken or vegetable broth
  • 1/2 cup uncooked white rice long grain or jasmine
  • 2 –3 lemons juiced (about 1/3 cup)
  • 1 tsp lemon zest
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • Optional Creamy Add-Ins choose one
  • 2 eggs whisked (for Greek avgolemono-style)
  • 1/2 cup heavy cream
  • 1/2 cup coconut milk
  • Optional Add-Ins
  • Shredded rotisserie chicken
  • Spinach or kale
  • Fresh dill or parsley
  • Carrots or celery finely chopped

Instructions
 

  • Heat olive oil or butter in a large pot over medium heat. Sauté onion until soft and translucent. Add garlic and cook for 30 seconds.
  • Stir in uncooked rice, oregano, salt, and pepper; coat the rice for 1 minute.
  • Pour in broth and bring to a boil. Reduce heat, cover, and simmer 15–18 minutes until rice is tender.
  • Stir in lemon juice and lemon zest. Taste and adjust seasoning.
  • Optional creamy step:
  • Egg method: Temper whisked eggs with hot soup, then slowly stir back into the pot over low heat.
  • Cream method: Stir in heavy cream or coconut milk on low heat.
  • Optional add-ins: Stir in chicken, spinach, or herbs right before serving.

Notes

Use fresh lemon juice for bright, vibrant flavor.
If soup is too thick, add extra broth.
For a richer taste, use chicken broth.
Reheat gently to avoid curdling if eggs or cream were added.
Brown rice can be substituted but will need 35–40 minutes cooking with extra broth.