Lemon Rice Soup Recipe

This lemon rice soup is a comforting, silky bowl of warmth with a bright citrus finish. The texture is creamy without being heavy, thanks to gently cooked rice and a delicate egg-lemon blend. It is simple enough for beginners yet elegant in flavour, making it ideal for both everyday meals and light dinners. The total time is around 35 minutes from start to finish.

Ingredients

For the Soup Base

• 1 litre chicken or vegetable stock
• 120g long-grain rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and black pepper, to taste

For the Lemon Mixture

• 2 large eggs
• Juice of 2 lemons
• Zest of 1 lemon

To Finish

• Fresh parsley or dill, chopped
• Extra lemon wedges, to serve

How to Make Lemon Rice Soup

• Prepare the base: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in the garlic and cook for another minute until fragrant.
• Add the stock and rice: Pour in the stock and bring to a gentle boil. Add the rice, reduce the heat, and simmer for 15–18 minutes until the rice is tender.
• Mix the lemon base: In a bowl, whisk together the eggs, lemon juice, and zest until smooth and slightly frothy.
• Temper the eggs: Slowly ladle a cup of hot soup into the lemon mixture, whisking constantly. This prevents the eggs from curdling.
• Combine gently: Pour the tempered mixture back into the saucepan. Stir gently over low heat for 2–3 minutes until the soup thickens slightly. Do not boil.
• Finish and serve: Season with salt and pepper, sprinkle with fresh herbs, and serve hot with lemon wedges on the side.

Tips

How do I stop the eggs from curdling?

Always temper the eggs by slowly adding hot soup while whisking. Keep the heat low once combined.

Can I make this soup vegetarian?

Yes, simply use a good-quality vegetable stock instead of chicken stock.

What rice works best?

Long-grain rice keeps the texture light, but you can use basmati or jasmine for extra fragrance.

How do I get a creamier texture?

Add a little extra egg mixture or cook the rice slightly longer so it releases more starch.

Serving Suggestions

• Serve with warm crusty bread
• Pair with a simple green salad
• Add shredded chicken for a heartier meal
• Top with extra fresh herbs for brightness

Storage

At Room Temperature

Best served fresh. Do not leave out for more than 2 hours.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently over low heat without boiling.

Freezing

Not ideal for freezing as the egg mixture may separate, but it can be frozen without the lemon mixture and finished fresh.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 28g
• Protein: 10g
• Fat: 8g
• Saturated Fat: 2g
• Sodium: 680mg

Values are estimates and may vary depending on ingredients used.

FAQs

Lemon Rice Soup

Recipe by Milli RoseCourse: SoupCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A light, creamy lemon rice soup with a silky texture and fresh citrus flavour. Perfect for a comforting and quick meal.

Ingredients

• 1 litre chicken or vegetable stock

• 120g long-grain rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 2 large eggs

• Juice of 2 lemons

• Zest of 1 lemon

• Salt and black pepper, to taste

• Fresh herbs, to serve

Directions

• Heat oil and cook onion until soft. Add garlic and cook briefly.
• Add stock and rice. Simmer until rice is tender.
• Whisk eggs with lemon juice and zest.
• Temper with hot soup, then return to pan.
• Heat gently without boiling until slightly thickened.
• Season, garnish, and serve warm.

Notes

• Do not boil after adding eggs.
• Adjust lemon to taste.
• Best served fresh.