Lemon Rice Soup Recipes

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VEGETARIAN LEMON-RICE SOUP



Vegetarian Lemon-Rice Soup image

My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!

Provided by SARAHLIZZ3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 5

4 cups vegetable broth
2 ½ ounces rice
3 eggs
2 lemons, juiced
salt and ground black pepper to taste

Steps:

  • Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
  • Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
  • Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.1 g, Cholesterol 139.5 mg, Fat 4.5 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 553.8 mg, Sugar 3.3 g

GREEK LEMON CHICKEN SOUP



Greek Lemon Chicken Soup image

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Provided by Shelley Ross

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

Steps:

  • In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
  • Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
  • Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g

LEMON CHICKEN RICE SOUP



Lemon Chicken Rice Soup image

I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.

Provided by Sackville

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrot, diced
1/3 cup celery, chopped
1/4 cup onion, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
3 tablespoons lemon juice
salt and pepper
lemon slice (optional)
sliced green onions or parsley (optional)

Steps:

  • In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
  • Bring to a boil.
  • Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
  • Stir in chicken.
  • Remove from heat.
  • Then, in a small saucepan, melt butter and stir in flour until smooth.
  • Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
  • In a small bowl, beat the eggs until frothy.
  • Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
  • Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
  • Heat gently until soup thickens enough to coat a spoon-- do not boil!
  • Add salt and pepper to taste, garnish with lemon.

LEMON CHICKEN & RICE SOUP



Lemon Chicken & Rice Soup image

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

GREEK LEMON RICE AND CHICKEN SOUP



Greek Lemon Rice and Chicken Soup image

Greek Lemon Rice and Chicken Soup also known as Avgolemono is now one of my favorite easy soups to make!

Provided by Tastefulventure

Categories     Soup

Time 55m

Yield 6

Number Of Ingredients 12

2 Tbs EVOO (extra virgin olive oil)
1 large Sweet Onion chopped
3 cloves minced Garlic
4 cups Chicken Broth
1 Bay Leaf
1/2 tsp Sea Salt
1/2 tsp Black Pepper
2 boneless skinless Chicken Breasts
1/2 cup Arborio Rice
Juice from 1 Lemon
3 Eggs
1/4 cup chopped fresh Dill Weed

Steps:

  • In 6 Qt Dutch Oven add EVOO and Onion.
  • Saute over med/high heat 5-6 min until Onions are translucent and softened.
  • Add Garlic and saute 1 minutes.
  • Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
  • Bring to boil over med/high heat, cover and turn heat down to med/low.
  • Let simmer 20 minutes.
  • Remove Chicken and shred.
  • Add Chicken back to the pot.
  • Add Rice.
  • Cover and simmer 20 more minutes.
  • Remove Bay Leaf.
  • In a small bowl whisk together Eggs and Lemon Juice.
  • Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
  • Add in Dill Weed and stir.
  • Let cook about 5 minutes before serving.
  • Taste and add more Lemon juice if needed.
  • Garnish with Lemon Slices and more fresh Dill Weed.
  • Enjoy!

GREEK LEMON-RICE SOUP



Greek Lemon-Rice Soup image

Make and share this Greek Lemon-Rice Soup recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup long-grain rice
2 cloves garlic, minced
1/4-1/3 cup fresh lemon juice
1 egg, lightly beaten
2 tablespoons finely chopped parsley
salt
white pepper, to taste

Steps:

  • Heat broth to boiling in medium saucepan; stir in rice and garlic.
  • Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
  • Reduce heat to low.
  • Mix lemon juice and egg; slowly stir mixture into soup.
  • Stir in parsley; season to taste with salt and white pepper.
  • Pour soup into bowls.

Nutrition Facts : Calories 67.3, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 19.6, Carbohydrate 11.3, Fiber 0.3, Sugar 0.5, Protein 2.6

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