Greek Lemon Rice Soup

$- 1 cup uncooked jasmine rice - 8 cups chicken or vegetable broth - 2 large eggs - 1/4 cup fresh lemon juice (about 2-3 lemons) - 1 cup cooked chicken, shredded (optional) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - Fresh dill or parsley for garnish Greek Lemon Rice Soup is simple yet full of flavor. First, let's talk about the main ingredients. The star of this dish is uncooked jasmine rice. It gives the soup a lovely texture and absorbs all the wonderful flavors. Next, we use chicken or vegetable broth. This adds depth to the soup. You can choose one based on your preference. Fresh lemon juice is key; it brings a bright taste that lifts the soup. Eggs create a creamy finish. They help make the soup smooth and rich. You can add cooked chicken for extra protein. It makes the soup even heartier. Onion and garlic add great aroma and taste. Sautéing them in olive oil creates a flavorful base. Finally, season with salt and pepper to enhance all the flavors. Fresh herbs like dill or parsley make a beautiful garnish. They not only look nice but also add a fresh flavor. All these ingredients come together to create a comforting bowl of goodness. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Sauté for about 3-5 minutes. The onion should turn soft and clear. 3. Next, add 1 cup of uncooked jasmine rice to the pot. Stir well to coat the rice in oil and onion. Toast the rice for about 2 minutes. This step adds a nice flavor. 4. Pour in 8 cups of chicken or vegetable broth. Bring everything to a boil. Once it boils, lower the heat to a simmer. Cook for 15-20 minutes until the rice is soft. 1. In a separate bowl, whisk together 2 large eggs and 1/4 cup of fresh lemon juice. Mix until smooth. 2. After the rice is cooked, remove the pot from heat. To temper the egg mixture, slowly ladle some hot broth into the egg-lemon mix. Whisk as you pour. This step stops the eggs from cooking too quickly. 1. Gradually pour the tempered egg mixture back into the soup pot. Stir constantly to keep the soup smooth and creamy. 2. If you want, add 1 cup of shredded cooked chicken to the soup. This adds protein and makes it heartier. 3. Season the soup with salt and pepper to taste. 4. Place the pot back on low heat for a few minutes, but do not let it boil. This helps blend the flavors. 5. Serve your soup hot. Garnish with fresh dill or parsley for extra flavor and color. - Choosing the right type of rice: Use uncooked jasmine rice for this soup. This rice has a nice texture and absorbs flavors well. It becomes soft and fluffy, perfect for this dish. Other types of rice may change the soup's taste and feel. - Importance of toasting rice: Toasting the rice adds depth to its flavor. When you sauté it with onion and garlic, it absorbs their taste. This simple step makes your soup richer and more satisfying. - Technique for tempering eggs: To keep the eggs from curdling, whisk them with lemon juice first. Slowly add hot broth to this mixture while whisking. This warms the eggs gently and keeps them smooth. - Avoiding curdling: Always stir the egg mixture into the soup slowly. If the soup is too hot, it can cook the eggs too fast. Keep the heat low after adding the egg mixture to maintain that creamy texture. - Fresh herbs options: Fresh dill or parsley works great for garnish. These herbs brighten the soup and add a fresh taste. You can also try mint for a unique twist. - Presentation tips for serving: Serve the soup in warm bowls. A sprinkle of herbs on top adds color. You might even drizzle a bit of olive oil for a touch of richness. A slice of lemon on the side can enhance the look and flavor too. Pro Tips Use Fresh Ingredients: Fresh lemon juice and high-quality broth will enhance the flavor of your soup significantly. Don't Rush the Tempering: Slowly tempering the eggs with hot broth prevents curdling and ensures a smooth texture. Adjust the Consistency: If you prefer a thicker soup, let it simmer longer or add a bit more rice. Garnish Wisely: Fresh dill or parsley not only adds flavor but also brings a vibrant color to your dish. {{image_2}} To make a vegetarian Greek lemon rice soup, skip the chicken. Instead, use vegetable broth. You can add more veggies to boost flavor and nutrition. Try diced carrots, celery, or spinach. These add color and taste. You can also include chickpeas for protein. They make the soup hearty and filling. Changing the herbs can give your soup a new twist. Try thyme, oregano, or basil for fresh flavors. You can also use a pinch of cumin or paprika for warmth. For toppings, consider adding croutons, a dollop of yogurt, or extra herbs. These toppings add texture and flavor. Each choice can change the soup's taste. Adjusting how much broth and rice you use can change the soup’s thickness. If you want a thicker soup, add less broth. For a thinner soup, increase the broth. You can also cook the rice longer to absorb more liquid. This creates a richer, creamier texture. Tailor the soup to fit your taste. To keep your Greek Lemon Rice Soup fresh, use an airtight container. Glass or plastic containers work well. The soup lasts up to three days in the fridge. Make sure to let it cool before sealing it up. The best way to reheat is on the stove. Pour the soup into a pot over low heat. Stir gently to keep the texture smooth. You can also microwave it, but stir every minute to avoid hot spots. Add a splash of broth or water to maintain its flavor. You can freeze the soup for later. Cool it completely, then pour it into freezer-safe bags. Remove as much air as possible before sealing. This soup can last up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it on the stove, stirring gently. Add a little broth if needed to bring back the creamy texture. Greek Lemon Rice Soup, also called Avgolemono, has a rich history. It dates back to ancient Greece. This dish combines simple ingredients into a warm, comforting bowl. The soup features bright lemon and creamy egg flavors. It is a classic in Greek kitchens, cherished for its warmth and nutrition. Families often enjoy it during special occasions or cold days. Yes, you can make Greek Lemon Rice Soup ahead of time. To prepare in advance, cook the soup and cool it. Store it in an airtight container in the fridge. It will stay fresh for up to three days. When you’re ready to serve, reheat it on low heat. Be careful not to let it boil, as this can change the texture. Yes, this recipe is gluten-free. The main ingredients, like rice and broth, do not contain gluten. However, check your broth labels to ensure they do not have gluten additives. If you want a homemade broth, use fresh ingredients like chicken or vegetables. This way, you can be sure it is gluten-free. To make Greek Lemon Rice Soup creamier, try adding more egg yolks. You can also stir in a splash of heavy cream. Another option is to puree a portion of the soup and mix it back in. This creates a smooth and rich texture. Just remember to temper the eggs carefully to keep them from curdling. This blog highlights how to make Greek Lemon Rice Soup from scratch. We covered the key ingredients, cooking steps, and tips for the best flavor and texture. You learned how to customize the soup and store leftovers properly. Remember, you can adjust the rice and broth for your perfect consistency. Enjoy this delicious dish whenever you want a comforting meal. With practice, you'll impress family and friends with your cooking skills. Dive in and make this wholesome soup your own!$

A comforting and tangy soup made with rice, eggs, and lemon, perfect for any meal.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 cup uncooked jasmine rice
8 cups chicken or vegetable broth
2 large eggs
1/4 cup fresh lemon juice
1 cup cooked chicken, shredded (optional)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh dill or parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-5 minutes.
Add the uncooked jasmine rice to the pot, stirring to coat it in the olive oil and onions. Toast the rice for about 2 minutes.
Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the rice is fully cooked.
In a separate bowl, whisk together the eggs and lemon juice until well combined.
Once the rice is cooked, remove the pot from heat. Slowly ladle a small amount of the hot broth into the egg-lemon mixture while whisking continuously to temper the eggs.
Gradually transfer the tempered egg mixture back into the soup, stirring constantly to create a smooth and creamy texture.
If using, add the shredded chicken to the soup. Season with salt and pepper to taste.
Return the pot to low heat for a few minutes, but do not let it boil.
Serve hot, garnished with fresh dill or parsley.

Notes

For a richer flavor, use homemade broth.

Keyword Greek, lemon, rice, soup