Easy Greek Lemon Rice Soup

$To make Easy Greek Lemon Rice Soup, gather these simple ingredients: - 1 cup uncooked long-grain rice - 8 cups chicken or vegetable broth - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 3 large eggs - 1/2 cup fresh lemon juice (juice from about 2-3 lemons) - Zest of 1 lemon - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil - Fresh parsley, finely chopped, for garnish You can easily swap some ingredients if needed. Use brown rice for a nuttier taste. If you want a vegan option, replace eggs with silken tofu. For a lighter broth, use water instead of chicken broth. You could even add spinach or kale for extra greens. If you have no fresh lemons, bottled lemon juice works in a pinch. Always adjust the amount to fit your taste. This soup is not only tasty but also healthy. Each serving has about: - Calories: 210 - Protein: 8g - Fat: 6g - Carbohydrates: 32g - Fiber: 2g - Sugar: 1g The soup is a good source of vitamins and minerals. The lemon juice offers vitamin C, while the rice gives you energy. This dish is perfect for a comforting meal. Enjoy the flavors and health benefits with every spoonful! If you want to explore the full process, check out the Full Recipe. Start by gathering your vegetables. You will need a medium onion, two carrots, and two celery stalks. Dice the onion and carrots into small pieces. Chop the celery into similar sizes. This helps the veggies cook evenly. You can also mince two cloves of garlic. This adds a nice flavor to your soup. In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté these for about five to seven minutes. Stir them often until they become soft and fragrant. Then, add the minced garlic. Cook it for one more minute. Next, pour in eight cups of chicken or vegetable broth. Bring this mixture to a boil. Once boiling, add one cup of uncooked long-grain rice. Lower the heat and let it simmer for about 15 minutes. The rice should be tender and fully cooked. While your rice is cooking, you can prepare the lemon-egg mixture. In a mixing bowl, crack three large eggs. Whisk them well. Add half a cup of fresh lemon juice and the zest of one lemon. Mix this until it is smooth and well combined. This mixture gives the soup its signature tangy flavor. Once the rice is cooked, take the pot off the heat. Let it cool for about five minutes. To warm the egg-lemon mixture, ladle some hot broth into the bowl while whisking. Do this a few times. This step prevents the eggs from curdling. Slowly pour the tempered mixture back into the pot. Stir it constantly for a smooth blend. Finally, season with salt and freshly ground black pepper to taste. Your Easy Greek Lemon Rice Soup is ready to serve! You can garnish each bowl with fresh parsley for a lovely touch. For a full recipe, check the Full Recipe above! To make the best Greek lemon rice soup, focus on fresh ingredients. Use fresh lemon juice for a bright flavor. For the rice, opt for long-grain rice; it cooks well and stays fluffy. Keep your broth rich and flavorful. If you can, make your own broth from scratch. It adds depth to your soup. Stir the egg-lemon mix gently into the soup to prevent curdling. This creates a smooth texture. Finally, taste and adjust salt and pepper to your liking for perfect seasoning. One common mistake is not tempering the eggs. This can cause them to scramble in the soup. Always ladle some hot broth into the egg mix slowly. Another mistake is overcooking the rice. If you cook it too long, it becomes mushy. Also, avoid adding too much lemon juice at once. Start with less, then adjust to suit your taste. Lastly, don’t skip the garnish. Fresh parsley adds color and brightens the dish. Serve this soup hot in deep bowls. Garnish each bowl with extra lemon zest and chopped parsley. This makes it look appealing and adds flavor. Pair your soup with warm, crusty bread for a complete meal. You can also serve a light salad on the side. This adds freshness and balance to the meal. For a twist, try adding grilled chicken or shrimp to the soup for extra protein. For the full recipe, check out the complete guide. {{image_4}} You can easily add protein to your Easy Greek Lemon Rice Soup. Chicken is a popular choice. Cook it separately and shred it before adding it to the soup. You can also use leftover rotisserie chicken. If you prefer seafood, shrimp works well too. Simply cook the shrimp in the soup until they turn pink. For a hearty dish, you could use chickpeas for extra protein. If you want a vegetarian or vegan version, swap the chicken broth for vegetable broth. You can also skip the eggs or use a vegan egg replacer. Silken tofu blended with lemon juice can mimic the creamy texture of eggs. Adding extra veggies, like spinach or kale, boosts nutrition and flavor. This way, your soup remains light, tasty, and satisfying. To make the soup more exciting, think about adding herbs and spices. Fresh dill or oregano brings a lovely taste. You can also sprinkle in some red pepper flakes for heat. For a tangy kick, try adding capers or a splash of white wine. These enhancements will make your soup unique and delicious. For the full recipe, check out the Zesty Greek Lemon Rice Soup 🥣. To keep your soup fresh, let it cool first. Pour the soup into a container with a lid. Store it in the fridge for up to three days. Make sure it seals tightly to avoid spills or odors. When you are ready to eat, reheat the soup on the stove. Use medium heat and stir often. This helps prevent sticking. You can also microwave it in a bowl. Heat it in short bursts, stirring in between. This ensures even warming without overcooking. To freeze your soup, use freezer-safe bags or containers. Leave some space at the top, as liquid expands when frozen. It can last up to three months in the freezer. When you want to enjoy it again, thaw it overnight in the fridge. Reheat as mentioned above to get it warm and tasty. For the full recipe, check out the details above. You can serve this soup with warm, crusty bread for a perfect meal. A fresh salad also pairs well. Try a simple Greek salad with cucumbers, tomatoes, and feta. The flavors match nicely with the soup. Yes, you can make this soup ahead of time. It tastes great when made a day before. Just store it in the fridge. Reheat it on the stove before serving. The flavors will meld and deepen overnight. To adjust the lemon flavor, simply add more lemon juice or zest. Start with a little and taste as you go. If you want less lemon taste, reduce the juice. Balance is key for the best flavor. Yes, this soup is gluten-free if you use gluten-free broth. The rice is naturally gluten-free too. Always check labels on broths to be sure. This way, everyone can enjoy the soup without worry. You can use brown rice, but cooking time will change. Brown rice takes longer to cook than white rice. You might need to add extra broth and time. Adjust as needed for a tasty soup. For the full recipe, check out the details above. This article covered making Easy Greek Lemon Rice Soup. You learned about the ingredients, including options and nutrition facts. Step-by-step instructions showed how to cook and combine everything for great flavor. I shared tips to perfect your soup and highlighted common mistakes. We also explored delicious variations and storage info to keep it fresh. Enjoy trying this recipe and make it your own! Cooking can be fun and rewarding.$

Easy Greek Lemon Rice Soup

Savor the bright flavors of Zesty Greek Lemon Rice Soup! This comforting dish combines rice, fresh lemon juice, and a medley of veggies for a delightful meal. Easy to prepare and perfect for any occasion, it's a warm hug in a bowl. Follow the simple steps in our recipe to create this delicious soup and impress your family and friends. Click through to explore all the details and get ready to enjoy a burst of flavor!

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Ingredients

1 cup uncooked long-grain rice

8 cups chicken or vegetable broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

3 large eggs

1/2 cup fresh lemon juice (juice from about 2-3 lemons)

Zest of 1 lemon

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

Fresh parsley, finely chopped, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are softened and fragrant.

Add the minced garlic to the pot and continue to cook for an additional minute, stirring constantly until the garlic releases its aroma.

Carefully pour in the chicken or vegetable broth and bring the mixture to a vigorous boil. Once boiling, stir in the uncooked rice, then reduce the heat to a gentle simmer. Cook for approximately 15 minutes, or until the rice is tender and cooked through.

While the rice is cooking, prepare the lemon-egg mixture. In a separate mixing bowl, whisk together the eggs, fresh lemon juice, and lemon zest until fully blended and smooth.

After the rice has finished cooking, remove the pot from the heat and allow it to cool slightly for about 5 minutes. To prevent the eggs from curdling, ladle a small amount of the hot broth into the bowl with the egg mixture while whisking continuously. Repeat this tempering process with a few more ladles of the broth to gently warm the egg mixture.

Slowly and steadily pour the tempered egg-lemon mixture back into the soup pot, stirring constantly to ensure it integrates smoothly into the soup without cooking the eggs. Season the soup with salt and freshly ground black pepper to taste.

Serve the soup hot, garnishing each bowl generously with freshly chopped parsley for a burst of color and flavor.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4

- Presentation Tips: Ladle the soup into deep bowls and top with additional lemon zest and a sprinkle of chopped parsley for an inviting touch. Pair the soup with warm, crusty bread to round out the meal and enhance the dining experience!