Go Back
To make Greek lemon rice soup, gather these key items: - 1 cup cooked rice (preferably short-grain) - 4 cups vegetable broth - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - 1/2 cup diced carrots - 1/2 cup diced celery - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried dill or 1 tablespoon fresh dill - Salt and pepper to taste - Fresh parsley for garnish These ingredients come together to create a warm and bright dish. The rice gives it body, while the lemon adds a zesty kick. The broth brings depth, and the herbs add a fresh touch. You can customize your soup with these optional add-ins: - Cooked chicken for protein - Spinach or kale for extra greens - A splash of cream for richness These additions can make your soup heartier or add different flavors. Feel free to get creative with what you have on hand! This soup is not just tasty; it's also healthy. Each serving (about 1 cup) offers: - Calories: 210 - Protein: 8g - Carbs: 30g - Fat: 7g - Fiber: 2g Greek lemon rice soup is a balanced meal that warms you up. Enjoy it as a main dish or a light starter. Start by heating olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté these vegetables until they become tender, which takes about 5 to 7 minutes. Then, stir in minced garlic and cook for one more minute. This step brings out the flavors of the veggies and garlic. Next, pour in the vegetable broth. Bring this mix to a gentle simmer. This is where the soup starts to come alive with flavor. Once the broth simmers, add in the cooked rice. I prefer short-grain rice for its sticky texture. Sprinkle in dried dill and season with salt and pepper. Let the soup simmer for about 10 minutes. This allows the rice to soak in the broth's flavor and makes each bite comforting. In a separate bowl, whisk together the eggs and fresh lemon juice. This mixture adds creaminess and a bright flavor. To prevent curdling, temper the egg mix by gradually adding a ladle of hot soup while whisking. This step is key. It keeps the eggs smooth in the soup. Slowly pour the tempered egg mixture back into the pot. Stir constantly for one minute. This helps thicken the soup slightly, making it rich and velvety. Now, remove the pot from heat and adjust the seasoning if needed. Enjoy your warm bowl of Greek lemon rice soup! To get your soup just right, start with short-grain rice. It adds creaminess. Use cooked rice to save time. When you add the egg and lemon mixture, do it slowly. This step helps avoid lumps. Stir constantly while adding it to the soup. This makes the soup silky and smooth. If your soup feels too thick, add more broth. If it’s too thin, let it simmer longer. Serve your Greek lemon rice soup hot. A sprinkle of fresh parsley on top adds color. You can pair it with crusty bread for a filling meal. A light salad on the side adds crunch and freshness. Enjoy this soup as a starter or main dish. It is great for lunch or dinner. Don’t skip the tempering step with the eggs. It helps keep the eggs from cooking too fast. Avoid using pre-cooked rice straight from the fridge. It may not blend well. If you add too much lemon juice, the soup can taste sour. Start with less and adjust to your taste. Lastly, don’t forget to taste the soup before serving. Adjust the seasoning for the best flavor. {{image_2}} You can easily make Greek lemon rice soup vegetarian. Just skip the eggs. Use a plant-based milk to add creaminess. Almond milk or coconut milk works well. This keeps the soup rich in flavor while being meat-free. To make it vegan, ensure your broth is vegetable-based. You can also add tofu for protein. To boost the taste, add spices and herbs. Fresh dill gives a bright flavor. You can also try thyme or oregano for a different twist. A pinch of cayenne pepper adds heat if you like spice. For a smoky taste, add smoked paprika. Each addition makes the soup even more delightful. Sometimes, you may not have all the ingredients. You can swap short-grain rice with any rice you have. Brown rice or jasmine rice works too. Instead of vegetable broth, use chicken broth for a meaty flavor. If you lack fresh lemon, bottled lemon juice can be a quick fix. Just remember to adjust the quantity to avoid overpowering the soup. To store leftovers of Greek lemon rice soup, let it cool first. Pour the soup into an airtight container. Keep it in the fridge for up to three days. Make sure the lid is tight to keep the soup fresh. If you have a lot, consider dividing it into smaller portions. This makes it easier to heat later. To reheat the soup, pour it into a pot over medium heat. Stir it gently as it warms. If the soup seems thick, add a bit of water or broth. Heat until it is hot, but do not boil. If you prefer using a microwave, place the soup in a microwave-safe bowl. Cover it with a lid or paper towel. Heat for a minute, then stir. Heat in 30-second intervals until hot. If you want to freeze the soup, pour it into freezer-safe containers. Leave some space at the top, as soup may expand when frozen. Label each container with the date. You can freeze it for up to three months. When you're ready to eat, defrost it in the fridge overnight. Reheat it as mentioned above. This soup holds its flavor well, even after freezing. Yes, you can use a different type of rice. Long-grain rice works well too. However, I prefer short-grain rice for its creamy texture. It absorbs the broth nicely and adds flavor. Basmati or jasmine rice can also work, but they may change the soup's final taste. Experiment and see what you like best! If you need an egg substitute, use a cornstarch mix. Mix two tablespoons of cornstarch with three tablespoons of water. This creates a thickener that mimics the eggs’ role. You can also use silken tofu blended until smooth. Both options keep the soup creamy and tasty without eggs. To make the soup gluten-free, choose a gluten-free vegetable broth. Many store brands offer gluten-free options. Also, ensure that your rice is certified gluten-free. Most short-grain rice is gluten-free, but check the packaging to be sure. Following these steps keeps your soup delicious and safe for gluten-free diets. Greek lemon rice soup is simple but delicious. We explored the key ingredients, from base flavor to optional add-ins. You learned how to prepare the soup step by step, ensuring a rich, tasty dish. Tips helped you avoid common mistakes and achieve great texture. We also covered variations for different diets and how to store leftovers properly. With all this info, you're ready to make your own bowl of goodness! Enjoy experimenting and finding your perfect flavor.

Greek Lemon Rice Soup

Warm up with a bowl of delicious Greek Lemon Rice Soup! This comforting recipe blends hearty vegetables, protein-packed eggs, and zesty lemon for a refreshing twist on traditional soup. Perfect for busy weeknights, it's easy to make and ready in just 30 minutes. Discover the secret to creamy goodness with every spoonful and garnish with fresh parsley for a pop of color. Click to explore this delightful recipe and savor the taste of Greece!
Print Recipe Pin Recipe

Ingredients
  

1 cup cooked rice (preferably short-grain)

4 cups vegetable broth

2 large eggs

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

1/2 cup diced carrots

1/2 cup diced celery

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried dill or 1 tablespoon fresh dill

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing until the vegetables are tender, about 5-7 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Pour in the vegetable broth and bring it to a gentle simmer.

        Add the cooked rice to the pot along with the dried dill and season with salt and pepper. Allow the soup to simmer for about 10 minutes to let the flavors meld.

          In a separate bowl, whisk together the eggs and lemon juice until well combined.

            To temper the egg mixture, gradually add a ladle of the hot soup to the eggs while whisking continuously to prevent curdling.

              Slowly pour the tempered egg mixture back into the pot of soup, stirring constantly for a minute until the soup thickens slightly.

                Remove the pot from heat and adjust seasoning if necessary.

                  Serve hot, garnished with freshly chopped parsley.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4