Greek Lemon Rice Soup Simple and Comforting Dish

ByJasmine
- 1 cup arborio rice - 6 cups chicken or vegetable broth - 1/4 cup fresh lemon juice (about 2 lemons) - 1 teaspoon lemon zest Arborio rice is the star ingredient here. It gives the soup a creamy texture. You will use six cups of chicken or vegetable broth. This adds rich flavor to the soup. Fresh lemon juice and zest brighten the dish. Their tangy taste makes it refreshing. - 1 medium onion, finely chopped - 3 garlic cloves, minced - 1/4 cup fresh dill, chopped (or to taste) - 2 tablespoons olive oil Onion and garlic are essential for building flavor. They create a tasty base. Fresh dill adds a burst of herbal notes. Olive oil is key for sautéing the onion and garlic. It gives the soup a nice depth. - Lemon slices - Additional dill Lemon slices offer a bright touch. They also enhance the lemon flavor. Extra dill makes the soup more fragrant and pretty. Garnishes make your dish look appealing. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped medium onion. Sauté the onion for about 4-5 minutes. It should turn soft and see-through. Next, add 3 minced garlic cloves. Cook for another minute until you smell the garlic. Now, it's time to toast the rice. Add 1 cup of arborio rice to the pot. Stir it often for about 2 minutes. You want it to turn lightly golden. This step makes the rice taste better. Next, pour in 6 cups of chicken or vegetable broth. Stir well to mix everything together. Bring the soup to a gentle simmer. Cook it for about 20 minutes. The rice should be tender by now. Stir occasionally to stop it from sticking to the pot. While the soup cooks, grab a separate bowl. Whisk together 2 large eggs, 1/4 cup of fresh lemon juice, and 1 teaspoon of lemon zest. Mix until it looks smooth. This mixture gives the soup a rich and tangy flavor. Once the rice is cooked, turn off the heat. Let the soup cool for a bit. Now, temper the egg mixture. Slowly add a ladleful of warm broth to the eggs while whisking. This keeps the eggs from curdling. Slowly pour the tempered egg mixture back into the soup pot. Stir constantly until the soup thickens slightly. Turn the heat back to low for just a couple of minutes. Do not let it boil. Now, it's time to season. Add salt, pepper, and 1/4 cup of chopped fresh dill. Taste and adjust the flavors to your liking. Your Greek lemon rice soup is now ready to serve! Enjoy it hot, garnished with lemon slices and extra dill if you like. Why toast the rice? Toasting arborio rice before adding broth helps enhance its flavor. The heat brings out a nutty taste. This step makes the rice firm and creamy when cooked. A quick two-minute toast does the trick. Importance of tempering the eggs Tempering the eggs is vital to avoid curdling. Gradually mix hot broth into the egg mixture while whisking. This gentle process warms the eggs. Once combined, you can stir it back into the soup without worry. Adjusting acidity with lemon Lemon juice brightens the soup and adds freshness. You can adjust the amount based on your taste. Start with 1/4 cup and add more if you want it tangier. Remember, fresh lemon juice works best. Using fresh herbs effectively Fresh dill gives the soup a vibrant flavor. Add it at the end of cooking to keep its bright taste. You can also try other herbs like parsley or mint for a twist. Pairing with bread or salad Serve the soup with crusty bread or a fresh salad. This makes a complete meal and balances the flavors. A side of Greek salad adds a nice touch. Best serving temperatures Serve the soup hot for the best experience. It warms you up and makes every bite comforting. If it cools down, just reheat gently to keep the texture smooth. Pro Tips Use Fresh Ingredients: Always opt for fresh lemon juice and dill for the best flavor. Fresh ingredients elevate the taste of the soup compared to dried or bottled alternatives. Tempering the Eggs: To avoid curdling, slowly introduce warm broth to the egg mixture before adding it to the soup. This technique ensures a smooth and creamy texture. Adjusting Consistency: If you prefer a thicker soup, let it simmer longer after adding the egg mixture. Conversely, for a lighter soup, add more broth to reach your desired consistency. Garnish for Flavor: Don't skip the garnish! Lemon slices and extra dill not only enhance the presentation but also add a burst of fresh flavor when served. {{image_2}} You can switch up the rice. Arborio rice gives a creamy texture. But you can use jasmine or basmati rice if you like. Both options work well in this soup. For a vegetarian or vegan option, simply swap chicken broth for vegetable broth. You can also skip the eggs. The soup will still taste great without them. Need more protein? Add cooked chicken or turkey to the soup. Shred it and mix it in. It makes the soup heartier. You can add vegetables too. Carrots, peas, or spinach work well. They boost nutrition and add color to the dish. Just stir in the veggies for the last few minutes of cooking. Feel free to experiment with herbs and spices. Add a pinch of oregano or thyme for a twist. These herbs bring new flavors to the soup. If you like it spicy, add red pepper flakes. Start with a small amount. You can always add more if you want a bigger kick! You can easily store leftover Greek Lemon Rice Soup in the fridge. First, let the soup cool down to room temperature. Then, pour it into airtight containers. This will keep the soup fresh. It is best to store the soup for up to three days. Use glass or plastic containers that seal well to avoid spills. To reheat the soup, use the stove or microwave. If using the stove, heat it in a pot over low to medium heat. Stir it often to prevent sticking. If using the microwave, heat it in short bursts, stirring in between. This keeps the soup from getting too hot and overcooking. You can freeze Greek Lemon Rice Soup for later. To do this, let the soup cool completely first. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. This soup can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave, stirring often. Is Greek Lemon Rice Soup gluten-free? Yes, Greek Lemon Rice Soup is gluten-free. It uses arborio rice and broth, which are both gluten-free. Always check labels to ensure no gluten is present in your broth. Can I make it dairy-free? Yes, you can make this soup dairy-free. Just skip any dairy-related ingredients. The eggs add richness, but you can use coconut milk if you want a creamier texture. How long does the soup last in the fridge? Greek Lemon Rice Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. What is the best way to reheat Greek Lemon Rice Soup? The best way to reheat it is on the stove. Use low heat and add a little broth or water if it’s too thick. Stir often to heat evenly. Can I add more lemon for a stronger flavor? Absolutely! You can add more lemon juice or zest if you want. Just taste as you go so it doesn’t get too tart. What to serve with Greek Lemon Rice Soup? This soup pairs well with crusty bread or a fresh salad. You can also enjoy it with grilled chicken or vegetables for a full meal. You now understand how to make Greek Lemon Rice Soup. We discussed key ingredients like arborio rice and fresh herbs. I shared step-by-step instructions to ensure perfect results. You learned useful tips and variations to customize your soup. Lastly, I provided storage and reheating methods to keep it fresh. Enjoy crafting this simple yet tasty dish. It's a fun experience that enhances any meal.

WANT TO SAVE THIS RECIPE?

Looking for a simple, warm meal that brightens your day? Greek Lemon Rice Soup is just that. With its creamy texture and zesty lemon flavor, it comforts like a hug in a bowl. I’ll share easy steps, key ingredients, and tips to make this delightful dish your new favorite. Whether you’re feeling under the weather or just want a tasty meal, this soup won’t disappoint. Let’s dive into the recipe!

Why I Love This Recipe

  1. Comforting Flavor: This Greek Lemon Rice Soup is the epitome of comfort food, offering a warm and tangy flavor that soothes the soul.
  2. Easy to Make:
  3. Healthy Ingredients: Rich in nutrients, this soup incorporates fresh dill and lemon, making it a wholesome choice for any meal.
  4. Great for Leftovers: This soup stores well in the fridge, allowing you to enjoy it for days after making it.

Ingredients

Key Ingredients List

  • 1 cup arborio rice
  • 6 cups chicken or vegetable broth
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest

Arborio rice is the star ingredient here. It gives the soup a creamy texture. You will use six cups of chicken or vegetable broth. This adds rich flavor to the soup. Fresh lemon juice and zest brighten the dish. Their tangy taste makes it refreshing.

Additional Flavor Enhancers

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup fresh dill, chopped (or to taste)
  • 2 tablespoons olive oil

Onion and garlic are essential for building flavor. They create a tasty base. Fresh dill adds a burst of herbal notes. Olive oil is key for sautéing the onion and garlic. It gives the soup a nice depth.

Optional Garnishes

  • Lemon slices
  • Additional dill

Lemon slices offer a bright touch. They also enhance the lemon flavor. Extra dill makes the soup more fragrant and pretty. Garnishes make your dish look appealing.

Step-by-Step Instructions

Preparing the Base

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped medium onion. Sauté the onion for about 4-5 minutes. It should turn soft and see-through. Next, add 3 minced garlic cloves. Cook for another minute until you smell the garlic.

Now, it’s time to toast the rice. Add 1 cup of arborio rice to the pot. Stir it often for about 2 minutes. You want it to turn lightly golden. This step makes the rice taste better.

Cooking the Soup

Next, pour in 6 cups of chicken or vegetable broth. Stir well to mix everything together. Bring the soup to a gentle simmer. Cook it for about 20 minutes. The rice should be tender by now. Stir occasionally to stop it from sticking to the pot.

Incorporating the Egg Mixture

While the soup cooks, grab a separate bowl. Whisk together 2 large eggs, 1/4 cup of fresh lemon juice, and 1 teaspoon of lemon zest. Mix until it looks smooth. This mixture gives the soup a rich and tangy flavor.

Once the rice is cooked, turn off the heat. Let the soup cool for a bit. Now, temper the egg mixture. Slowly add a ladleful of warm broth to the eggs while whisking. This keeps the eggs from curdling.

Final Touches

Slowly pour the tempered egg mixture back into the soup pot. Stir constantly until the soup thickens slightly. Turn the heat back to low for just a couple of minutes. Do not let it boil.

Now, it’s time to season. Add salt, pepper, and 1/4 cup of chopped fresh dill. Taste and adjust the flavors to your liking. Your Greek lemon rice soup is now ready to serve! Enjoy it hot, garnished with lemon slices and extra dill if you like.

Tips & Tricks

Key Cooking Techniques

Why toast the rice?

Toasting arborio rice before adding broth helps enhance its flavor. The heat brings out a nutty taste. This step makes the rice firm and creamy when cooked. A quick two-minute toast does the trick.

Importance of tempering the eggs

Tempering the eggs is vital to avoid curdling. Gradually mix hot broth into the egg mixture while whisking. This gentle process warms the eggs. Once combined, you can stir it back into the soup without worry.

Flavor Tips

Adjusting acidity with lemon

Lemon juice brightens the soup and adds freshness. You can adjust the amount based on your taste. Start with 1/4 cup and add more if you want it tangier. Remember, fresh lemon juice works best.

Using fresh herbs effectively

Fresh dill gives the soup a vibrant flavor. Add it at the end of cooking to keep its bright taste. You can also try other herbs like parsley or mint for a twist.

Serving Suggestions

Pairing with bread or salad

Serve the soup with crusty bread or a fresh salad. This makes a complete meal and balances the flavors. A side of Greek salad adds a nice touch.

Best serving temperatures

Serve the soup hot for the best experience. It warms you up and makes every bite comforting. If it cools down, just reheat gently to keep the texture smooth.

Pro Tips

  1. Use Fresh Ingredients: Always opt for fresh lemon juice and dill for the best flavor. Fresh ingredients elevate the taste of the soup compared to dried or bottled alternatives.
  2. Tempering the Eggs: To avoid curdling, slowly introduce warm broth to the egg mixture before adding it to the soup. This technique ensures a smooth and creamy texture.
  3. Adjusting Consistency: If you prefer a thicker soup, let it simmer longer after adding the egg mixture. Conversely, for a lighter soup, add more broth to reach your desired consistency.
  4. Garnish for Flavor: Don’t skip the garnish! Lemon slices and extra dill not only enhance the presentation but also add a burst of fresh flavor when served.

Variations

Substitutions

You can switch up the rice. Arborio rice gives a creamy texture. But you can use jasmine or basmati rice if you like. Both options work well in this soup.

For a vegetarian or vegan option, simply swap chicken broth for vegetable broth. You can also skip the eggs. The soup will still taste great without them.

Adding Extra Ingredients

Need more protein? Add cooked chicken or turkey to the soup. Shred it and mix it in. It makes the soup heartier.

You can add vegetables too. Carrots, peas, or spinach work well. They boost nutrition and add color to the dish. Just stir in the veggies for the last few minutes of cooking.

Flavor Infusions

Feel free to experiment with herbs and spices. Add a pinch of oregano or thyme for a twist. These herbs bring new flavors to the soup.

If you like it spicy, add red pepper flakes. Start with a small amount. You can always add more if you want a bigger kick!

Storage Info

How to Store Leftovers

You can easily store leftover Greek Lemon Rice Soup in the fridge. First, let the soup cool down to room temperature. Then, pour it into airtight containers. This will keep the soup fresh. It is best to store the soup for up to three days. Use glass or plastic containers that seal well to avoid spills.

Reheating Instructions

To reheat the soup, use the stove or microwave. If using the stove, heat it in a pot over low to medium heat. Stir it often to prevent sticking. If using the microwave, heat it in short bursts, stirring in between. This keeps the soup from getting too hot and overcooking.

Freezing Tips

You can freeze Greek Lemon Rice Soup for later. To do this, let the soup cool completely first. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. This soup can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave, stirring often.

FAQs

Common Questions About Greek Lemon Rice Soup

Is Greek Lemon Rice Soup gluten-free?

Yes, Greek Lemon Rice Soup is gluten-free. It uses arborio rice and broth, which are both gluten-free. Always check labels to ensure no gluten is present in your broth.

Can I make it dairy-free?

Yes, you can make this soup dairy-free. Just skip any dairy-related ingredients. The eggs add richness, but you can use coconut milk if you want a creamier texture.

Cooking and Preparation FAQs

How long does the soup last in the fridge?

Greek Lemon Rice Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh.

What is the best way to reheat Greek Lemon Rice Soup?

The best way to reheat it is on the stove. Use low heat and add a little broth or water if it’s too thick. Stir often to heat evenly.

Flavor and Serving FAQs

Can I add more lemon for a stronger flavor?

Absolutely! You can add more lemon juice or zest if you want. Just taste as you go so it doesn’t get too tart.

What to serve with Greek Lemon Rice Soup?

This soup pairs well with crusty bread or a fresh salad. You can also enjoy it with grilled chicken or vegetables for a full meal.

You now understand how to make Greek Lemon Rice Soup. We discussed key ingredients like arborio rice and fresh herbs. I shared step-by-step instructions to ensure perfect results. You learned useful tips and variations to customize your soup. Lastly, I provided storage and reheating methods to keep it fresh.

Enjoy crafting this simple yet tasty dish. It’s a fun experience that enhances any mea

- 1 cup arborio rice - 6 cups chicken or vegetable broth - 1/4 cup fresh lemon juice (about 2 lemons) - 1 teaspoon lemon zest Arborio rice is the star ingredient here. It gives the soup a creamy texture. You will use six cups of chicken or vegetable broth. This adds rich flavor to the soup. Fresh lemon juice and zest brighten the dish. Their tangy taste makes it refreshing. - 1 medium onion, finely chopped - 3 garlic cloves, minced - 1/4 cup fresh dill, chopped (or to taste) - 2 tablespoons olive oil Onion and garlic are essential for building flavor. They create a tasty base. Fresh dill adds a burst of herbal notes. Olive oil is key for sautéing the onion and garlic. It gives the soup a nice depth. - Lemon slices - Additional dill Lemon slices offer a bright touch. They also enhance the lemon flavor. Extra dill makes the soup more fragrant and pretty. Garnishes make your dish look appealing. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped medium onion. Sauté the onion for about 4-5 minutes. It should turn soft and see-through. Next, add 3 minced garlic cloves. Cook for another minute until you smell the garlic. Now, it's time to toast the rice. Add 1 cup of arborio rice to the pot. Stir it often for about 2 minutes. You want it to turn lightly golden. This step makes the rice taste better. Next, pour in 6 cups of chicken or vegetable broth. Stir well to mix everything together. Bring the soup to a gentle simmer. Cook it for about 20 minutes. The rice should be tender by now. Stir occasionally to stop it from sticking to the pot. While the soup cooks, grab a separate bowl. Whisk together 2 large eggs, 1/4 cup of fresh lemon juice, and 1 teaspoon of lemon zest. Mix until it looks smooth. This mixture gives the soup a rich and tangy flavor. Once the rice is cooked, turn off the heat. Let the soup cool for a bit. Now, temper the egg mixture. Slowly add a ladleful of warm broth to the eggs while whisking. This keeps the eggs from curdling. Slowly pour the tempered egg mixture back into the soup pot. Stir constantly until the soup thickens slightly. Turn the heat back to low for just a couple of minutes. Do not let it boil. Now, it's time to season. Add salt, pepper, and 1/4 cup of chopped fresh dill. Taste and adjust the flavors to your liking. Your Greek lemon rice soup is now ready to serve! Enjoy it hot, garnished with lemon slices and extra dill if you like. Why toast the rice? Toasting arborio rice before adding broth helps enhance its flavor. The heat brings out a nutty taste. This step makes the rice firm and creamy when cooked. A quick two-minute toast does the trick. Importance of tempering the eggs Tempering the eggs is vital to avoid curdling. Gradually mix hot broth into the egg mixture while whisking. This gentle process warms the eggs. Once combined, you can stir it back into the soup without worry. Adjusting acidity with lemon Lemon juice brightens the soup and adds freshness. You can adjust the amount based on your taste. Start with 1/4 cup and add more if you want it tangier. Remember, fresh lemon juice works best. Using fresh herbs effectively Fresh dill gives the soup a vibrant flavor. Add it at the end of cooking to keep its bright taste. You can also try other herbs like parsley or mint for a twist. Pairing with bread or salad Serve the soup with crusty bread or a fresh salad. This makes a complete meal and balances the flavors. A side of Greek salad adds a nice touch. Best serving temperatures Serve the soup hot for the best experience. It warms you up and makes every bite comforting. If it cools down, just reheat gently to keep the texture smooth. Pro Tips Use Fresh Ingredients: Always opt for fresh lemon juice and dill for the best flavor. Fresh ingredients elevate the taste of the soup compared to dried or bottled alternatives. Tempering the Eggs: To avoid curdling, slowly introduce warm broth to the egg mixture before adding it to the soup. This technique ensures a smooth and creamy texture. Adjusting Consistency: If you prefer a thicker soup, let it simmer longer after adding the egg mixture. Conversely, for a lighter soup, add more broth to reach your desired consistency. Garnish for Flavor: Don't skip the garnish! Lemon slices and extra dill not only enhance the presentation but also add a burst of fresh flavor when served. {{image_2}} You can switch up the rice. Arborio rice gives a creamy texture. But you can use jasmine or basmati rice if you like. Both options work well in this soup. For a vegetarian or vegan option, simply swap chicken broth for vegetable broth. You can also skip the eggs. The soup will still taste great without them. Need more protein? Add cooked chicken or turkey to the soup. Shred it and mix it in. It makes the soup heartier. You can add vegetables too. Carrots, peas, or spinach work well. They boost nutrition and add color to the dish. Just stir in the veggies for the last few minutes of cooking. Feel free to experiment with herbs and spices. Add a pinch of oregano or thyme for a twist. These herbs bring new flavors to the soup. If you like it spicy, add red pepper flakes. Start with a small amount. You can always add more if you want a bigger kick! You can easily store leftover Greek Lemon Rice Soup in the fridge. First, let the soup cool down to room temperature. Then, pour it into airtight containers. This will keep the soup fresh. It is best to store the soup for up to three days. Use glass or plastic containers that seal well to avoid spills. To reheat the soup, use the stove or microwave. If using the stove, heat it in a pot over low to medium heat. Stir it often to prevent sticking. If using the microwave, heat it in short bursts, stirring in between. This keeps the soup from getting too hot and overcooking. You can freeze Greek Lemon Rice Soup for later. To do this, let the soup cool completely first. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. This soup can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave, stirring often. Is Greek Lemon Rice Soup gluten-free? Yes, Greek Lemon Rice Soup is gluten-free. It uses arborio rice and broth, which are both gluten-free. Always check labels to ensure no gluten is present in your broth. Can I make it dairy-free? Yes, you can make this soup dairy-free. Just skip any dairy-related ingredients. The eggs add richness, but you can use coconut milk if you want a creamier texture. How long does the soup last in the fridge? Greek Lemon Rice Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. What is the best way to reheat Greek Lemon Rice Soup? The best way to reheat it is on the stove. Use low heat and add a little broth or water if it’s too thick. Stir often to heat evenly. Can I add more lemon for a stronger flavor? Absolutely! You can add more lemon juice or zest if you want. Just taste as you go so it doesn’t get too tart. What to serve with Greek Lemon Rice Soup? This soup pairs well with crusty bread or a fresh salad. You can also enjoy it with grilled chicken or vegetables for a full meal. You now understand how to make Greek Lemon Rice Soup. We discussed key ingredients like arborio rice and fresh herbs. I shared step-by-step instructions to ensure perfect results. You learned useful tips and variations to customize your soup. Lastly, I provided storage and reheating methods to keep it fresh. Enjoy crafting this simple yet tasty dish. It's a fun experience that enhances any meal.

Greek Lemon Rice Soup

A comforting and tangy soup made with arborio rice, eggs, and fresh lemon juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup arborio rice
  • 6 cups chicken or vegetable broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 large eggs
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • 1/4 cup fresh dill, chopped (or to taste)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional lemon slices and additional dill for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Add the arborio rice to the pot and toast it for about 2 minutes, stirring frequently until it becomes lightly golden.
  • Gradually pour in the chicken or vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer and cook for about 20 minutes or until the rice is tender.
  • In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
  • Once the rice is cooked, turn off the heat and let the soup cool slightly. Temper the egg mixture by gradually adding a ladleful of the warm broth to the egg mixture while whisking continuously.
  • Slowly pour the tempered egg mixture back into the soup pot, stirring constantly until the soup thickens slightly. Return to low heat for just a couple of minutes, making sure not to boil.
  • Season with salt, pepper, and chopped fresh dill, adjusting to taste.
  • Serve hot in bowls, garnished with lemon slices and additional dill if desired.

Notes

Adjust the amount of dill and lemon juice to taste. Serve with lemon slices for garnish.
Keyword Greek, lemon, rice, soup

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