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- 1 cup uncooked rice (preferably jasmine or basmati) - 4 cups chicken or vegetable broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 2 tablespoons olive oil - Salt and pepper to taste - Fresh dill or parsley for garnish To make Greek Lemon Rice Soup, you need simple ingredients. The rice gives it a nice texture. I prefer jasmine or basmati rice for their flavor. The broth is the heart of this soup. You can use chicken or vegetable broth, depending on your taste. The onion and garlic add a sweet and savory note. Sauté them to release their aroma. Eggs provide richness and creaminess, making the soup feel hearty. Fresh lemon juice and zest give it a tangy kick that brightens the flavors. A drizzle of olive oil adds depth. Don't forget the salt and pepper; they enhance every bite. For a finishing touch, fresh dill or parsley adds color and freshness. - Additional herbs (like thyme or oregano) - Sliced lemon for garnish You might want to add other herbs, like thyme or oregano, for extra flavor. They work well with the lemon. Sliced lemon makes a lovely garnish too. It looks pretty and adds a pop of flavor when served. Keep these ingredients handy. Each one plays a role in making this soup a warm and comforting meal. Start by bringing the chicken or vegetable broth to a boil in a medium pot. This step is key to getting nice, fluffy rice. Once it boils, add 1 cup of uncooked rice. Cook the rice according to the package instructions, which usually takes about 15 to 20 minutes. You want it tender but not mushy. Drain any excess liquid and set the rice aside. Next, heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion. Cook it for about 4 to 5 minutes until it softens and becomes translucent. Then, stir in 2 cloves of minced garlic. Sauté for an additional minute until you smell that lovely aroma. This mix of onion and garlic adds depth to the soup. Now it’s time to combine everything. Reduce the heat to low and stir in your cooked rice along with the broth from the pot. Let it simmer gently for about 5 minutes. This allows all the flavors to meld together nicely, creating a warm and comforting base. In a separate bowl, whisk together 2 large eggs, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. This mixture gives the soup its bright and tangy flavor. Make sure it’s smooth and well combined. The lemon juice brings a fresh taste that really makes this dish stand out. To avoid scrambling the eggs, you must temper them. Slowly add a ladle of the hot soup broth into the egg mixture while whisking constantly. This step raises the egg's temperature gradually, allowing it to blend smoothly without cooking too fast. It’s an important technique to keep the soup creamy. Once the eggs are tempered, slowly pour the egg mixture back into the soup, stirring constantly. Keep the heat on low and cook for another 3 to 5 minutes. Avoid letting the soup boil. You will notice it thickening slightly, which adds to its rich texture. Finally, taste the soup and adjust with salt and pepper as needed. Serve it hot, garnished with fresh dill or parsley for a lovely finish. To avoid scrambled eggs in the soup, follow these steps: - Whisk the eggs, lemon juice, and zest together until smooth. - Slowly add hot broth to the egg mixture. This warms the eggs gently. - Stir constantly while adding the broth. This keeps the eggs from cooking too fast. For the best rice texture, remember these tips: - Rinse the rice under cold water before cooking. This removes starch and helps it stay fluffy. - Cook rice in broth for added flavor. Follow package instructions for the right cooking time. To make your soup burst with flavor, add fresh herbs and spices. Consider these options: - Use fresh dill or parsley as a garnish. They add color and taste. - For more depth, add dried thyme or oregano while cooking. Adjust the soup's acidity with lemon juice. Start with a little, then taste. You can always add more if needed. The right balance makes the soup bright and refreshing. Serving with fresh garnishes makes your soup look amazing. Here are some ideas: - Sprinkle chopped herbs on top just before serving. - Add a slice of lemon on the side for a pop of color. Choose the right serving dish to showcase the soup. A shallow bowl works well. It lets the garnishes shine and makes it easy to enjoy every spoonful. {{image_2}} You can easily make Greek lemon rice soup vegetarian. Start by using vegetable broth instead of chicken broth. This swap keeps all the rich flavors while making it plant-based. Adding seasonal vegetables can also boost the soup's taste and texture. Think about adding carrots, celery, or spinach. They cook quickly and add color and nutrients. If you want to add protein, consider including cooked chicken or shrimp. Both options work well in this soup. For a vegetarian choice, try chickpeas or tofu. They provide a hearty texture and blend nicely with the lemon flavor. You can also use lentils for a different twist. Rice is classic but not the only option. You can use quinoa or couscous instead of rice. Quinoa adds a nutty taste and more protein. Couscous cooks fast and gives a fluffy texture. Both variations keep the soup light and comforting. After you make Greek Lemon Rice Soup, let it cool down first. This helps keep the soup fresh. Pour it into a good airtight container. I recommend glass containers as they do not absorb smells. They also keep the soup safe and tasty. Make sure to seal the container tightly. This keeps air out and prevents spoilage. If you want to save some soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remember to leave some space at the top. This allows the soup to expand as it freezes. When you are ready to eat it, take the soup out of the freezer. Thaw it in the fridge overnight. To reheat, warm it slowly on the stove. Stir well to bring back the creamy texture. In the fridge, Greek Lemon Rice Soup lasts about 3 to 4 days. If you freeze it, it can stay good for up to 3 months. Always check for signs of spoilage. If the soup smells sour or has an odd color, it’s best to toss it. Keeping an eye on freshness helps you enjoy this comforting dish for days to come. To make Greek Lemon Rice Soup, follow these key steps: 1. Cook the Rice: Boil the broth in a pot. Add rice and cook until tender, about 15-20 minutes. 2. Sauté Aromatics: Heat olive oil in a large pot. Sauté chopped onion for 4-5 minutes. Add minced garlic and cook for one more minute. 3. Combine Ingredients: Lower the heat. Stir cooked rice and broth into the pot. Let it simmer for 5 minutes. 4. Prepare the Egg-Lemon Mixture: Whisk eggs, lemon juice, and zest in a bowl. 5. Temper the Eggs: Slowly add hot broth to the egg mix while whisking. This warms the eggs without cooking them. 6. Add Back to Soup: Pour the egg mixture into the soup slowly, stirring. Cook on low for 3-5 minutes. 7. Season and Serve: Adjust seasoning with salt and pepper. Garnish with fresh dill or parsley. You can use brown rice, but it takes longer to cook. Brown rice usually needs about 35-45 minutes to become tender. This will change the cooking time, so adjust your broth and rice ratio accordingly. Brown rice adds a nutty flavor and more fiber. Greek Lemon Rice Soup pairs well with a few dishes: - Greek Salad: Fresh tomatoes, cucumbers, and feta cheese add a nice crunch. - Grilled Chicken: Simple grilled chicken adds protein and complements the soup's flavors. - Pita Bread: Warm pita or crusty bread is perfect for dipping. Yes, Greek Lemon Rice Soup is gluten-free. It uses rice and broth, which are safe for gluten-free diets. Just ensure that your broth does not contain gluten ingredients. If you want a thicker soup, try these tips: - Add more rice: Cook a bit more rice and stir it into the soup. - Use less broth: Start with less broth to create a thicker base. - Add a slurry: Mix cornstarch with water and stir it in while cooking. These steps help you achieve the perfect consistency for your soup. This blog post covered how to make a delicious Greek Lemon Rice Soup. We discussed all the ingredients, both required and optional. You learned step-by-step instructions, plus tips for texture and flavor. Variations catered to both vegetarians and those looking to add protein were also shared. In summary, this soup is a tasty dish you can easily customize. Follow the tips, and you will create a comforting meal that everyone will enjoy. Happy cooking!

Greek Lemon Rice Soup

Discover the ultimate comfort food with this delightful Greek Lemon Rice Soup recipe! Perfect for cozy evenings, this flavorful soup combines tender rice, zesty lemon, and creamy eggs for a warm bowl of happiness. With simple steps and easy-to-find ingredients, you can whip up this dish in just 40 minutes.
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Ingredients
  

1 cup uncooked rice (preferably jasmine or basmati)

4 cups chicken or vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

2 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

2 tablespoons olive oil

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions
 

Cook the Rice: In a medium pot, bring the chicken or vegetable broth to a boil. Add the uncooked rice and cook according to the package instructions until tender, about 15-20 minutes. Drain any excess liquid and set aside.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant.

      Combine Ingredients: Reduce heat to low. Stir in the cooked rice and broth into the pot with the sautéed onion and garlic. Let it simmer gently for 5 minutes to combine the flavors.

        Prepare the Egg-Lemon Mixture: In a bowl, whisk together the eggs, lemon juice, and lemon zest until smooth.

          Temper the Eggs: To avoid scrambling the eggs, slowly add a ladle of the hot soup broth into the egg mixture while whisking constantly. This will gradually raise the temperature of the eggs.

            Add Back to Soup: Once tempered, slowly pour the egg mixture back into the soup, stirring constantly. Cook on low heat for another 3-5 minutes, making sure not to let it boil. The soup will thicken slightly.

              Season and Serve: Taste and adjust with salt and pepper as needed. Serve hot, garnished with fresh dill or parsley on top.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4