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Lemon Rice Soup (Crockpot Recipe)

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Wealthy and creamy lemon rice soup is a traditional, and it’s one in all my household’s most-loved soup recipes. Making it within the crock pot signifies that I can set it and overlook it, and are available house to a comfortable bowl of lemony goodness at dinnertime. It’s one of the best!

If you happen to’re on the lookout for extra methods to carry recent lemon taste to the desk, do that lemon rice and this zesty lemon pasta.

A bowl of lemon rice soup garnished with lemon slices and thyme sprigs is next to a small dish filled with lemon wedges and a second bowl of soup.

 

Lemon rice soup is my mother’s favourite soup of all time. It’s a traditional recipe with a wealthy, silky broth enriched with egg yolks and lemon juice, like Greek avgolemono soup (avgolemono actually means “egg-lemon”). Whereas it doesn’t take lengthy to make it on the stovetop, I really like this crock pot model. I depart the soup to do its factor, whereas I do my factor. Quick ahead a couple of hours and dinner is sort of prepared. Simply stir in egg yolks, lemon, and a contact of cream. Magic!

What Makes This Lemon Soup a Household Favourite

  • It’s scrumptious any time of the 12 months. Whereas I really like a hearty stew within the wintertime, I additionally love making this lemon rice soup year-round. It’s cozy within the cooler months, and vivid and zesty sufficient for the summer time. This crock pot recipe is particularly summer-friendly since I don’t must hover over the new range.
  • It’s largely hands-free. Made within the crock pot, there’s little or no hands-on time wanted to place this soup collectively. Let the rice prepare dinner over low warmth for a few hours, then stir within the eggs and lemon juice on the finish.
  • The flavors are so recent. Freshly squeezed lemons and freshly plucked thyme from the backyard pack every kind of vivid, zingy taste into the broth. It’s easy however so good! The rice soaks up all that taste into an enormous ol’ bowl of sunshine.
Ingredients for lemon rice soup with text labels overlaying each ingredient.

Components You’ll Want

This soup makes use of easy substances that I at all times have within the fridge and pantry. The trick is to let the rice and lemon shine! Listed here are some notes on the substances. Discover a printable checklist with recipe particulars within the recipe card under the put up.

  • Vegetable Broth – Or inventory. You can too use rooster broth in case you’d like.
  • Rice – I normally use long-grain rice, like jasmine or basmati, however most sorts of rice are good for soup. You need to use wild rice, even arborio rice (such as you’d use for risotto). If you happen to’re utilizing brown rice it’ll take a bit longer to prepare dinner. 
  • Thyme Sprigs – I like recent thyme because it rounds out the soup with out overpowering the opposite flavors. Oregano or basil is one other good herb alternative.
  • Egg Yolks – Separate the eggs from the yolks and use the leftover whites for an egg white frittata.
  • Lemons – I like my lemon rice soup to pack a lemony punch. I take advantage of 2 lemons (or sufficient to make about ¼ cup when juiced), and slice up an additional lemon for garnish.
  • Heavy Cream – Or milk, for a lighter soup.
  • Seasonings – Recent cracked black pepper and slightly chili powder for kick. Cayenne pepper or crushed pepper flakes additionally style good right here. You’ll be able to alter the spice to style.

Make Lemon Rice Soup within the Crock Pot

Making aromatic, creamy lemon rice soup within the crock pot is tremendous straightforward (look, mother, no fingers!). However in case you don’t have a gradual cooker, I’ve included stovetop directions, too, simply in case. You don’t need to miss out on this soup, belief me!

  • Mix. Add rice, vegetable broth, and thyme sprigs to the crock pot.
  • Cook dinner. Set the rice to prepare dinner on Excessive for 3 hours (or on Low for six hours).
  • Add the eggs. Whisk lemon juice into the egg yolks. Use a little bit of the new broth to mood the eggs, after which whisk them into the soup. Let that prepare dinner for one more 10 minutes.
  • End and serve. Lastly, stir within the heavy cream and season the soup to style. Serve garnished with additional lemon slices and parsley.

Stovetop Technique

No gradual cooker? Or perhaps you’re in a rush. That’s wonderful, too! You may make this lemon rice soup on the stovetop. Boil the rice with the broth and thyme for about quarter-hour, or till the rice is tender, after which mood and whisk within the eggs and lemon juice as written. Simmer for 10 minutes, after which stir within the cream. The entire soup ought to take about half-hour, tops.

Close-up photo of lemon rice soup served in a bowl and garnished with lemon slices.

Suggestions and Variations

  • Use recent lemon juice. Please, for the love of lemon soup, use actual, freshly squeezed lemon juice! Bottled juice simply doesn’t do the flavors on this recipe justice. You’ll style the distinction.
  • Keep away from scrambled eggs. As a lot as we love scrambled eggs on the breakfast desk, we undoubtedly don’t want them in our lemon rice soup! Be sure that to mood the eggs and whisk the combination very nicely in order that it’s silky, and never scrambled.
  • Don’t overcook the rice. Completely different rice has totally different cooking occasions. Overcooked rice can be mushy, so in case you can, test it in the direction of the top of gradual cooking to verify it’s not overcooked. If the rice absorbs an excessive amount of liquid, add a bit extra broth to skinny it out.
  • Add rooster. Make this recipe within the type of Greek rooster and lemon soup, and stir in cooked shredded rooster to warmth by means of on the finish. I really like doing this when we’ve leftover roast rooster within the fridge.

What to Serve With Lemon Rice Soup

I like my lemon soup with a aspect of fluffy cloud bread or lavash bread for dunking. It’s a scrumptious gentle meal or lunch by itself, or I’ll spherical issues out with a recent and summery Zucchini Salad or this straightforward Mediterranean salad.

And if we’re nonetheless hungry, I’ll stuff a comfortable pita with home made falafel and a drizzle of taratur for a satisfying sandwich wrap!

Lemon Rice Soup in a bowl with a garnish of lemon slices and green herbs.

Storing and Reheating

  • Refrigerate. Leftover lemon rice soup will be refrigerated in hermetic soup containers for as much as 3 days. The rice absorbs extra of the broth because the soup sits, so you may both take pleasure in a thicker soup or add slightly additional broth when reheating.
  • Reheat. Give the soup an excellent stir and reheat it gently in a saucepan on the stovetop. Take care that the soup doesn’t boil, in any other case the eggs would possibly prepare dinner. 
  • Can I freeze it? I’ll be sincere, between the eggs and heavy cream, this lemon soup isn’t nice for freezing. The substances are inclined to separate as soon as thawed. If you happen to do freeze it, make sure you whisk it nicely earlier than and after reheating for finest outcomes. For a freezer-friendly soup recipe, strive my rooster orzo soup or this Italian wedding ceremony soup.

Extra Crock Pot Soup Recipes

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  • Mix the substances. In your crock pot or gradual cooker, mix vegetable broth, rice, thyme sprigs, onion powder, salt, pepper, and garlic powder.

  • Cook dinner. Cook dinner on Excessive for 3 hours or on Low for six hours.

  • Mood the eggs. In a mixing bowl, mix egg yolks and lemon juice and whisk till mixed. Ladle 1 cup of the soup into the egg combination and whisk vigorously till nicely mixed. Be sure that to whisk very nicely. You don’t need the eggs to scramble.

  • Add the eggs. Take away the thyme sprigs from the soup. Whisk the egg yolks into the crock pot. Shut the lid and proceed to prepare dinner for 10 minutes.

  • Make it creamy. Take away the lid and switch off the crock pot. Stir within the heavy cream.

  • Season and serve. Season the soup with chili powder and stir. Style for salt and pepper and alter accordingly. Serve garnished with parsley and lemon slices.

Serving: 1Cup | Energy: 177kcal | Carbohydrates: 32g | Protein: 4g | Fats: 2g | Saturated Fats: 1g | Ldl cholesterol: 98mg | Sodium: 152mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 0.8mg

Dietary data is an estimate and offered as courtesy. Values could differ in keeping with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed data.

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