Lively Greek Lemon Rice Soup

$- 1 cup cooked white rice (preferably short grain for texture) - 4 cups chicken or vegetable broth (homemade for the best flavor) - 1 medium onion, finely chopped - 2 medium carrots, diced into small pieces - 2 celery stalks, diced into small pieces - 3 cloves garlic, minced - 2 large eggs, at room temperature - 1/4 cup fresh lemon juice (approximately from 2 lemons) - Zest of 1 lemon - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste - Fresh dill or parsley, roughly chopped, for garnish For this soup, I recommend using short-grain rice. It gives a nice, creamy texture. Arborio rice works well too. For the broth, homemade chicken broth shines through with rich flavor. If you are vegetarian, choose a good-quality vegetable broth. This choice affects the taste greatly, so select what you love. Garnishing adds a lovely touch to the soup. I like to sprinkle fresh dill or parsley on top. It adds a pop of color and flavor. You might even try a few lemon slices for a bright look. Crushed red pepper can give some heat if you like spice. These simple touches elevate the dish and make it more inviting. {{ingredient_image_2}} To start making your Greek Lemon Rice Soup, gather your ingredients. You'll need cooked rice, broth, onion, carrots, celery, garlic, and olive oil. 1. Heat your olive oil in a large pot over medium heat. 2. Add the chopped onion, diced carrots, and celery to the pot. 3. Sauté these veggies for about 5-7 minutes. Cook until the onion is soft and clear. 4. Next, stir in the minced garlic and cook for one more minute. Be careful not to burn it. 5. Now, add the chicken or vegetable broth to the pot. 6. Turn up the heat slightly and let it simmer. Cook for about 10 minutes. The veggies should be tender but still have some crunch. 7. Finally, mix in the cooked rice. Make sure to spread it out well in the broth. Tempering the eggs is key to a smooth soup. This step prevents the eggs from scrambling when added. 1. In a separate bowl, whisk the two eggs until they are frothy. 2. Gradually add the fresh lemon juice and lemon zest. Keep mixing to combine well. 3. Now, take about one cup of the hot broth from your pot. 4. Slowly pour this broth into the egg mixture while whisking constantly. This warms the eggs gently. 5. Once mixed, slowly return the egg mixture back to the soup pot. 6. Stir continuously for about 1-2 minutes. This will create a nice creamy texture in your soup. Now, it’s time to add flavor and finish your soup. 1. Season the soup with salt and freshly ground black pepper. Taste and adjust as needed. 2. Once seasoned, remove the pot from heat. 3. Serve the soup hot in bowls. 4. For the final touch, sprinkle fresh dill or parsley on top. This adds bright color and flavor to your dish. To get the right texture in your Greek Lemon Rice Soup, focus on the rice. Use short-grain rice for a creamier soup. After cooking the rice, add it to the broth only when the veggies are tender. This helps keep the rice from getting too mushy. When you mix in the egg and lemon, do it slowly. This step makes the soup rich and smooth without scrambling the eggs. If you have soup left over, store it in an airtight container. Let it cool first to keep the texture. It will stay fresh in the fridge for about three days. For longer storage, freeze the soup. Just remember to leave out the egg mixture before freezing. Add it back when you reheat the soup. This keeps your soup creamy and tasty. One common mistake is cooking the rice too long in the soup. This can make it mushy and lose its bite. Also, don’t add the egg mixture too fast. If you pour it in too quickly, the eggs will scramble. Lastly, watch the seasoning. Add salt and pepper slowly, tasting as you go. This way, you can find the right balance for your soup. Pro Tips Use Homemade Broth: For the best flavor, opt for homemade chicken or vegetable broth. It enhances the soup's richness and depth, making it truly comforting. Egg Tempering Technique: Always temper the eggs by adding a bit of hot broth before mixing them into the soup. This prevents the eggs from curdling and ensures a smooth, creamy texture. Fresh Herbs for Flavor: Garnish each bowl with fresh dill or parsley. This not only adds a pop of color but also brightens the soup's flavor profile. Adjust Lemon to Taste: The amount of lemon juice can be tailored to your preference. Start with less and add more to achieve your desired level of brightness and acidity. {{image_4}} To make this soup vegetarian, just swap out the chicken broth for vegetable broth. This change keeps the flavor rich and full. You can also use tofu to add some protein. Simply cube it and add it to the pot when you add the rice. For a vegan version, skip the eggs. You can use a mix of cornstarch and water as a thickener instead. This keeps the soup creamy without using eggs. If you want to add more protein, try shredded chicken or cooked lentils. For shredded chicken, use rotisserie chicken for ease. Just stir it in when you add the rice. If you prefer lentils, use cooked green or brown lentils. They add texture and are very healthy. You can even use shrimp. Just add them in the last few minutes of cooking to keep them tender. During summer, add fresh zucchini or peas for a vibrant touch. You can toss them in right after the onion and garlic. In fall, try adding diced pumpkin or butternut squash. These will make your soup hearty and sweet. Don’t forget to add fresh herbs like basil or mint for a pop of flavor. They will brighten up the soup and make it even more delicious. You can freeze Greek lemon rice soup for later use. First, let the soup cool down completely. Then, pour it into airtight containers or freezer bags. Leave some space at the top for expansion. Label the containers with the date. This helps you remember when you stored it. You can freeze the soup for up to three months. When ready to use, thaw it overnight in the fridge. Greek lemon rice soup keeps well in the fridge. Store it in an airtight container. It stays fresh for about three to four days. Make sure to check for signs of spoilage before eating. Look for any changes in smell or texture. If anything seems off, it's best to discard it. When reheating, do it gently. Use a pot on low heat. Stir regularly to avoid sticking. Adding a little water or broth helps restore the right texture. Avoid boiling to keep the soup creamy and smooth. You can also reheat it in the microwave. Heat in short bursts, stirring in between. This ensures the soup warms evenly without losing its flavor. Yes, you can use gluten-free rice. Quinoa or cauliflower rice works great, too. These options provide a nice texture. Make sure to adjust cooking times for each. Quinoa cooks faster, while cauliflower rice needs less time to soften. You can use chicken or vegetable broth. Both add rich flavor. For a unique twist, try mushroom broth. This adds an earthy depth. You can also make your broth at home for the best taste. Just simmer bones or vegetables with herbs and water. Absolutely! This soup is perfect for meal prep. It keeps well in the fridge for up to three days. If you freeze it, store in airtight containers. Just remember to leave out the eggs until you reheat. This keeps the texture nice and creamy. Greek lemon rice soup is a delightful dish. You learned about key ingredients, clever cooking steps, and handy tips. We explored tasty variations, like vegetarian options and protein swaps. Storage details ensure your soup stays fresh, while FAQs addressed common concerns. Embrace this recipe for a warm meal anytime. Enjoy the flavors and creativity it brings to your table!$

Lively Greek Lemon Rice Soup

A refreshing and creamy soup made with rice, lemon, and fresh herbs.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 cup cooked white rice
4 cups chicken or vegetable broth
1 medium onion, finely chopped
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
2 large eggs, at room temperature
0.25 cup fresh lemon juice
1 zest lemon
2 tablespoons extra virgin olive oil
to taste salt
to taste freshly ground black pepper
for garnish fresh dill or parsley, roughly chopped

Instructions

In a large pot, heat the extra virgin olive oil over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté the mixture for approximately 5-7 minutes until the vegetables soften and the onion turns translucent.
Stir in the minced garlic and continue to cook for another minute until fragrant, being careful not to let it burn.
Pour the chicken or vegetable broth into the pot, increase the heat slightly, and bring to a gentle simmer. Allow it to cook for about 10 minutes, or until the vegetables are tender but still retain some bite.
Stir in the cooked rice, ensuring it is evenly distributed throughout the broth.
In a separate bowl, whisk the eggs until they become frothy and slightly pale in color. Gradually whisk in the fresh lemon juice and lemon zest, mixing continuously to achieve a smooth blend and prevent curdling.
To temper the eggs, gradually ladle out about 1 cup of the hot soup broth and slowly pour it into the egg mixture, whisking constantly as you do this. This step is crucial to avoid scrambling the eggs when you add them to the soup.
Slowly return the tempered egg mixture to the pot, stirring continuously for about 1-2 minutes. This will help the soup to thicken slightly and bring a luscious creaminess to the texture.
Season the soup generously with salt and freshly ground black pepper to taste, adjusting as desired. Remove from heat.
Serve the soup hot in bowls, and garnish each serving with a sprinkling of fresh dill or parsley for a burst of flavor and vibrant color.

Notes

Use homemade broth for the best flavor.

Keyword Greek, healthy, lemon, rice, soup