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- 1 cup uncooked long-grain rice - 8 cups chicken or vegetable broth - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 3 large eggs - 1/2 cup fresh lemon juice (about 2-3 lemons) - Zest of 1 lemon - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, for garnish The rice is the heart of this soup. It adds bulk and texture. I use long-grain rice for a light, fluffy feel. The broth serves as a base for the soup, giving it deep flavor. You can choose chicken for richness or vegetable for a lighter touch. Lemon juice and zest bring bright acidity. They make each spoonful refreshing. The eggs are key for creaminess. They thicken the soup and add richness without using cream. Fresh parsley adds color and a fresh taste. Always use high-quality broth. Homemade broth is best, but store-bought works too. Choose fresh vegetables for crispness and flavor. I recommend organic options when possible. Fresh lemons are a must for the best taste. Look for firm lemons with bright skin. Be sure to use eggs that are fresh and free-range for better taste and nutrition. For olive oil, extra virgin is the best choice. It adds rich flavor and health benefits. To make Easy Greek Lemon Rice Soup, gather your ingredients. You will need rice, broth, vegetables, eggs, lemon, and olive oil. This soup is simple and quick. In about 35 minutes, you can enjoy a warm bowl. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes. The veggies should be soft and fragrant. 3. Stir in 2 minced garlic cloves. Cook for 1 more minute. 4. Pour in 8 cups of chicken or vegetable broth. Bring to a boil. 5. Once boiling, add 1 cup of uncooked long-grain rice. Lower the heat and simmer for 15 minutes. The rice should be tender. 6. While the rice cooks, prepare the lemon-egg mix. In a bowl, whisk together 3 large eggs, 1/2 cup of fresh lemon juice, and the zest of 1 lemon. 7. When the rice is done, take the pot off the heat. Let it cool slightly. 8. To temper the egg mix, ladle some hot broth into the egg mix while whisking. Do this a few times. 9. Gradually pour the tempered egg-lemon mix back into the soup, stirring constantly. This keeps the eggs from cooking. 10. Season your soup with salt and pepper to taste. Serve the soup hot in deep bowls. Garnish with fresh parsley and extra lemon zest. You can enjoy it with warm crusty bread. This adds flavor and makes it a complete meal. You will love this fresh taste! For the full recipe, check the details above. To make your Easy Greek Lemon Rice Soup shine, use fresh ingredients. Fresh lemon juice adds zing. Fresh parsley brightens the dish. You can also try adding a pinch of dried oregano for more depth. A touch of cumin can give a warm note. If you want creaminess, stir in a splash of cream at the end. Just remember, balance is key! One common mistake is cooking the rice too long. This can make it mushy. Keep an eye on it and check for doneness. Another mistake is adding the egg mixture too quickly. Always temper the eggs with hot broth first. This prevents curdling. Finally, don’t skip seasoning. Salt and pepper enhance the flavors. Taste as you go! Serve your soup in deep bowls. A sprinkle of lemon zest on top adds flair. You can also garnish with extra parsley. Serve with warm, crusty bread on the side. It’s perfect for dipping! For a twist, pair it with a fresh Greek salad. This combo makes for a delightful meal. For more tips, check the Full Recipe. {{image_2}} If you need to make changes for dietary needs, you can swap some ingredients. For a gluten-free version, use rice instead of pasta. You can also use vegetable broth instead of chicken broth. If you're vegan, replace the eggs with silken tofu. This will give your soup the same creamy texture. To boost the flavor, try adding fresh herbs like dill or mint. You can also toss in some cooked chicken for extra protein. A dash of paprika or cayenne pepper adds a nice kick. If you love spice, a few red pepper flakes work well too. These small additions can change the soup's taste and make it unique. You can make this soup in a slow cooker. Just add all ingredients and set it on low for 6-8 hours. It’s a hands-off way to cook. If you prefer an Instant Pot, set it to high pressure for 10 minutes. Release the pressure naturally for the best results. Both methods save time and effort while still delivering great flavor. For more ideas, check out the Full Recipe to explore all the ways to enjoy this delightful dish! After enjoying your Easy Greek Lemon Rice Soup, you may have some left. To store it, let the soup cool to room temperature. Then, pour it into an airtight container. Make sure to seal it tightly. You can keep it in the fridge for up to three days. This way, you can enjoy it again soon! When you're ready to enjoy your soup again, simply take it out of the fridge. Pour the soup into a pot and heat over medium heat. Stir it often to keep it from sticking. Heat until it bubbles gently. You can also use a microwave. Just put it in a microwave-safe bowl. Cover it loosely and heat in short bursts, stirring in between. If you want to keep the soup for longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheat it as mentioned before, and enjoy your comforting bowl of soup! To make this soup vegan, swap the eggs with a plant-based option. You can use silken tofu blended with lemon juice. Just mix it in towards the end, like you would with the eggs. Use vegetable broth instead of chicken broth. This keeps the soup rich and tasty without animal products. Yes, you can add more vegetables! Broccoli, spinach, or peas work well. Just chop them small. Add them when you add the rice. This way, they cook in the broth and get soft. More veggies boost flavor and nutrition. This soup is healthy and comforting. It has protein from the eggs, which helps build strong muscles. The rice gives you energy. The fresh lemon juice adds vitamin C, which is great for your immune system. The veggies provide fiber, keeping your digestive system happy. Overall, it’s a hearty dish that warms you up and fuels your body. For the full recipe, check out the detailed steps I shared earlier. We covered how to make Easy Greek Lemon Rice Soup, from ingredients to storage. You learned the key ingredients and how to prepare them. I shared tips for great flavor and ways to avoid common mistakes. Variations allow for dietary needs and new tastes. Lastly, I provided helpful storage and reheating tips to keep your soup fresh. Enjoy experimenting with this recipe and make it your own!

Easy Greek Lemon Rice Soup

Experience the bright and comforting flavors of Zesty Greek Lemon Rice Soup with this easy recipe! Packed with fresh ingredients like lemon, rice, and veggies, this soup is perfect for a cozy meal. In just 35 minutes, you can create a delightful dish that will warm your heart and satisfy your taste buds. Click through to explore this delicious soup recipe and bring a taste of Greece to your kitchen today!
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Ingredients
  

1 cup uncooked long-grain rice

8 cups chicken or vegetable broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

3 large eggs

1/2 cup fresh lemon juice (about 2-3 lemons)

Zest of 1 lemon

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant.

    Stir in the minced garlic and cook for another minute, until the garlic is fragrant.

      Pour in the broth and bring it to a boil. Once boiling, add the uncooked rice and reduce the heat to a simmer. Cook for approximately 15 minutes, or until the rice is tender.

        While the rice is cooking, prepare the lemon-egg mixture. In a mixing bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.

          Once the rice is finished cooking, remove the pot from the heat and allow it to cool slightly. To temper the egg mixture (to prevent curdling), ladle a small amount of the hot soup broth into the bowl with the egg mixture while whisking continuously. Repeat this step with a few more ladles of the broth.

            Gradually pour the tempered egg-lemon mixture back into the soup pot, stirring constantly to incorporate it into the soup without cooking the eggs. Season with salt and pepper to taste.

              Serve the soup hot, garnished with fresh parsley.

                Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings

                  - Presentation Tips: Serve the soup in deep bowls, topped with extra lemon zest and a sprinkle of chopped parsley for a pop of color. Enjoy with warm crusty bread on the side for a complete meal!