Why You’ll Love This Recipe
- Bright and Refreshing: Lemon juice and zest add vibrant citrus notes that lift the soup.
- Easy and Quick: Simple ingredients come together in about 45 minutes.
- Versatile: Use either vegetable or chicken broth, white or brown rice, and garnish as you like.
- Comforting and Light: Perfect for warming up on cooler days without feeling heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup cooked rice (white or brown)
- 4 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 large lemon (juice and zest)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Directions
- Gather and measure all ingredients before starting for a smooth cooking process.
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté about 5 minutes until vegetables soften.
- Stir in minced garlic and cook an additional minute until fragrant.
- Pour in broth and increase heat to bring to a gentle boil.
- Once boiling, reduce heat and stir in cooked rice. Simmer for about 10 minutes to blend flavors.
- Add lemon juice and zest. Season with salt and pepper to taste.
- Let soup simmer an additional 5 minutes to thicken slightly and harmonize flavors.
- Remove from heat. Ladle into bowls and garnish with fresh parsley or cilantro before serving.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
- Protein Addition: Add shredded chicken or cooked beans for extra protein.
- Herb Alternatives: Swap parsley/cilantro with dill or basil for different flavor profiles.
- Spice It Up: Add red pepper flakes or a dash of cayenne for heat.
- Grain Swap: Use quinoa or barley instead of rice for a different texture.
Storage/Reheating
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
- This soup freezes well; thaw overnight in the fridge before reheating.
FAQs
Can I use uncooked rice in this recipe?
It’s best to use cooked rice as uncooked rice requires longer cooking and may affect texture.
What type of broth is best?
Vegetable broth for a vegetarian option or chicken broth for richer flavor both work well.
Can I prepare this soup in advance?
Yes, it tastes even better the next day as flavors develop.
How do I keep the lemon flavor fresh?
Add lemon juice near the end of cooking to preserve its brightness.
Can I use frozen vegetables?
Yes, just adjust cooking time to ensure they are tender.
Is this soup gluten-free?
Yes, as long as the broth and other ingredients are gluten-free.
Can I add noodles instead of rice?
Yes, but add them later in the cooking process as they cook faster.
How can I thicken the soup?
Add a spoonful of cornstarch slurry or let it simmer uncovered to reduce.
Can I make this soup spicy?
Yes, add chili flakes or hot sauce to taste.
What can I serve with this soup?
Crusty bread, garlic toast, or a fresh salad complement the soup nicely.
Conclusion
Lemon Rice Soup is a wonderfully bright and soothing dish that combines simple, wholesome ingredients with a fresh citrus twist. Perfect for an easy meal that’s both satisfying and light, it’s sure to become a favorite in your recipe collection for any season.
Lemon Rice Soup: An Amazing Ultimate Recipe to Savor
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Lemon Rice Soup is a comforting, bright, and nourishing soup featuring fresh lemon zest and juice that balance savory broth and tender vegetables, with rice adding heartiness for a light yet satisfying meal.
Ingredients
1 cup cooked rice (white or brown)
4 cups vegetable or chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 celery stalk, diced
1 large lemon (juice and zest)
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Instructions
- Gather and measure all ingredients before starting.
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté about 5 minutes until softened.
- Add minced garlic and cook 1 minute until fragrant.
- Pour in broth and bring to a gentle boil.
- Reduce heat, stir in cooked rice, and simmer for 10 minutes to blend flavors.
- Add lemon juice and zest. Season with salt and pepper to taste.
- Simmer an additional 5 minutes to thicken slightly and harmonize flavors.
- Remove from heat, ladle into bowls, and garnish with fresh parsley or cilantro before serving.
Notes
Add shredded chicken or cooked beans for extra protein.
Swap parsley/cilantro with dill or basil for different flavors.
Add red pepper flakes or cayenne for a spicy kick.
Use quinoa or barley instead of rice for varied texture.
Store leftovers in airtight container in fridge up to 3 days.
Reheat gently, adding broth or water if soup thickens too much.
Soup freezes well; thaw overnight before reheating.
Use cooked rice for best texture; uncooked rice requires longer cooking.
Vegetable or chicken broth both work depending on preference.
Add lemon juice near the end of cooking to preserve fresh flavor.
Frozen vegetables can be used with adjusted cooking time.
Gluten-free if using gluten-free broth and ingredients.
Noodles can replace rice, added later due to quicker cooking.
Thicken soup with cornstarch slurry or simmer uncovered to reduce.
Serve with crusty bread, garlic toast, or fresh salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
