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
