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- 1 cup cooked white rice (preferably short grain) - 4 cups chicken or vegetable broth - 1 medium onion, finely chopped - 2 medium carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - 1 lemon zest - 2 tablespoons olive oil - Salt and pepper to taste - Fresh dill or parsley, for garnish When measuring ingredients, use dry measuring cups for rice. For liquids, use a liquid measuring cup. Make sure to level off the rice for a precise cup. For lemon juice, roll the lemons on the counter to release more juice before cutting. You can swap white rice for brown rice, but cooking times will change. If you lack fresh lemon, use bottled juice but reduce the amount slightly. For broth, homemade is best, but store-bought works too. If you want a vegetarian option, use vegetable broth instead of chicken. You can also replace olive oil with avocado oil for a mild flavor. {{ingredient_image_1}} To make Greek lemon rice soup, start by heating two tablespoons of olive oil in a large pot over medium heat. Add one medium onion, chopped finely, along with two diced carrots and two diced celery stalks. Sauté these veggies for about five to seven minutes, until they soften and the onion turns clear. Next, stir in three cloves of minced garlic and cook for one more minute until fragrant. Pour in four cups of chicken or vegetable broth and bring it to a simmer. Cook this mixture for about ten minutes until the vegetables become tender. Then, add one cup of cooked white rice to the pot and stir it all together. To add creaminess to your soup, you need to temper the eggs. In a separate bowl, whisk two large eggs until they are frothy. Slowly mix in a quarter cup of fresh lemon juice and the zest from one lemon. While whisking this egg mixture, gradually add a ladle of the hot soup broth. This step is key; it keeps the eggs from scrambling. After that, slowly pour the tempered egg mixture back into the pot, stirring constantly for about one to two minutes. This will thicken your soup just right. To make sure your soup has the perfect consistency, keep an eye on the amount of broth you use. If you want a thicker soup, add less broth or more rice. If it's too thick, add more broth until you reach your desired texture. Finally, taste your soup and season with salt and pepper as needed. Once done, remove it from heat and serve hot, garnished with fresh dill or parsley for a bright finish. Fresh herbs add brightness to Greek lemon rice soup. I love using dill or parsley. These herbs boost flavor and make the soup look pretty. Simply chop them finely and sprinkle on top before serving. You can also mix herbs into the soup while it cooks. This infuses the broth with fresh taste. Pair your soup with simple sides for a full meal. Fresh bread or a Greek salad works well. The bread is perfect for dipping, and the salad adds crunch. You can also serve it with a light protein, like grilled chicken or shrimp. These options round out the meal and keep it satisfying. Be careful not to overcook the vegetables. They should be tender but still bright. Also, whisk the eggs slowly to prevent scrambling. Adding the broth gradually helps with this. Lastly, remember to taste and adjust salt and pepper. This small step ensures your soup is just right. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup, making it more vibrant and aromatic. Perfectly Temper the Eggs: Gradually adding hot broth to the egg mixture is crucial to avoid scrambling the eggs when incorporated into the soup. Adjust the Consistency: If you prefer a thicker soup, add more rice or reduce the amount of broth. For a lighter soup, add more broth. Garnish Generously: Fresh dill or parsley not only adds a pop of color but also enhances the flavor profile of the soup, making it more enjoyable. {{image_2}} You can easily make a vegetarian version of Greek lemon rice soup. Just use vegetable broth instead of chicken broth. Keep all the other ingredients the same. The soup still tastes great and is full of flavor. You can add more veggies, like spinach or peas, for extra nutrition. This twist makes the soup light and refreshing. To make the soup dairy-free, skip the eggs. Instead, you can use silken tofu. Blend the tofu until smooth and stir it in at the end. This will give you a creamy texture without dairy. You can also add a splash of coconut milk for a rich flavor. These options keep the soup comforting and tasty. You can boost the flavor of your soup with spices. A pinch of cumin or coriander adds warmth. For a kick, try adding red pepper flakes. Fresh herbs like thyme or oregano can make the soup even better. If you want to add protein, consider cooked chicken or chickpeas. These simple changes make your soup unique and exciting. To keep your Greek Lemon Rice Soup fresh, cool it down first. Pour it into a shallow container. This helps it chill faster. Cover it tightly with a lid or plastic wrap. Store it in the fridge. It will stay good for up to three days. Make sure to check for any signs of spoilage before eating. Freezing this soup is a great option. First, let it cool completely. Then, scoop it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze it for up to three months. When you're ready, thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it over medium-low heat. Stir it often to ensure even warming. You might need to add a bit of water or broth to loosen it up. If you want, you can also microwave it in a safe bowl. Just cover it and heat in short intervals, stirring in between. This keeps it from getting too hot in spots. Enjoy your soup warm and fresh! Greek Lemon Rice Soup, also known as Avgolemono, is a traditional dish. It blends broth, rice, and a creamy lemon-egg mix. The soup is light and bright, perfect for any meal. It warms you up and fills you with comfort. This soup is popular in Greek homes and restaurants. You can enjoy it as a starter or a main dish. To make Greek Lemon Rice Soup creamy, you need to temper the eggs. First, whisk the eggs until frothy. Then, add fresh lemon juice and zest to the eggs. This mix adds brightness and flavor. Gradually stir in hot broth to the egg mixture, whisking all the time. This step keeps the eggs from scrambling. Once mixed, pour it back into the soup while stirring. This process gives the soup a smooth and creamy texture. Greek Lemon Rice Soup stays fresh in the fridge for about three to four days. Store it in an airtight container to keep it safe. When you want to enjoy it again, check for any changes in smell or color. If it looks and smells fine, you can reheat it on the stove. Yes, you can use brown rice in Greek Lemon Rice Soup. Brown rice adds a nutty flavor and more fiber. However, it takes longer to cook. So be sure to adjust the cooking time to make it tender. The soup may also have a different texture, but it will still taste good. Yes, Greek Lemon Rice Soup is gluten-free if you use gluten-free broth. The main ingredients, rice, eggs, and lemon, are naturally gluten-free. Always check the labels on your broth and other packaged items. This way, you can enjoy the soup worry-free. Greek Lemon Rice Soup is a simple and tasty dish. We reviewed key ingredients, accurate measurements, and helpful substitutes. I shared step-by-step cooking instructions and crucial techniques for a perfect soup. You learned tips to enhance flavor and avoid common mistakes. I also discussed variations, including vegetarian and dairy-free options. Finally, we covered storage tips to keep your soup fresh. This dish is not only easy but also versatile, making it a comforting meal for everyone to enjoy.

Lively Greek Lemon Rice Soup

A refreshing and hearty soup made with rice, lemon, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup cooked white rice (preferably short grain)
  • 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
  • 0.25 cup fresh lemon juice (about 2 lemons)
  • 1 lemon zest
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh dill or parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables soften and the onion is translucent.
  • Stir in the minced garlic and cook for an additional minute, until fragrant.
  • Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for about 10 minutes until the vegetables are tender.
  • Add the cooked rice to the pot and stir to combine.
  • In a separate bowl, whisk the eggs until frothy. Slowly add the lemon juice and lemon zest to the eggs, whisking continuously to prevent curdling.
  • Gradually add a ladle of the hot soup broth to the egg mixture while whisking, which will temper the eggs. This helps prevent them from scrambling when added to the soup.
  • Slowly pour the tempered egg mixture back into the pot, stirring constantly for about 1-2 minutes, ensuring it thickens slightly.
  • Season the soup with salt and pepper to taste. Remove from heat.
  • Serve the soup hot, garnished with fresh dill or parsley for a burst of flavor.

Notes

Garnish with fresh dill or parsley for added flavor.
Keyword Greek, lemon, rice, soup