lemon rice soup recipe
The Best lemon rice soup recipe
I also love how it’s packed with nutrients. The rice is a great source of energy, and the fresh herbs and veggies add vitamins without being heavy. It’s like a little powerhouse in every spoonful—no one even notices how good for them it is. Plus, the lemon adds a bright, refreshing kick that cuts through the richness of the broth, making it feel lighter than you’d expect. It’s the kind of dish that feels special, but you can whip it up in under an hour. No fuss, just flavor.
Creamy Lemon Rice Soup with Fresh Herbs
A bright, zesty soup that balances tender rice with a tangy lemon sauce and fresh herbs. Perfect for a light meal or a comforting lunch.
🥘Ingredients
- 1 cup jasmine rice, rinsed
- 4 cups chicken broth
- 1 tbsp butter
- 1 tsp salt
- ½ cup heavy cream
- ½ cup lemon juice (about 2–3 lemons)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tbsp chopped green onions
- Lemon wedges
👨🍳Directions
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1
In a large pot, bring chicken broth and salt to a boil. Add rinsed jasmine rice and reduce heat to low. Cover and simmer for 15 minutes, or until rice is tender and liquid is absorbed. -
2
While rice cooks, heat butter in a small pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and stir in olive oil, lemon juice, thyme, and black pepper. Whisk until smooth. -
3
Once rice is cooked, transfer it to a blender or food processor with half the heavy cream. Blend until smooth and creamy. Strain the mixture through a fine-mesh strainer to remove any rice bits. -
4
Return the blended rice mixture to the pot. Stir in the remaining heavy cream and simmer for 5 minutes until the soup thickens slightly. Adjust seasoning with salt or pepper if needed. -
5
Divide the soup among bowls. Garnish each serving with chopped parsley, dill, green onions, and a lemon wedge.
🔧Equipment
- Large pot
- Fine-mesh strainer
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For extra brightness, add a pinch of red pepper flakes before serving.
- Use cold rice for a quicker version—simmer directly in broth without pre-cooking.
- Substitute coconut milk for heavy cream if you prefer a lighter texture.
Watch Video Of How Creamy Lemon Rice Soup with Fresh Herbs Works
❓ Frequently Asked Questions About Creamy Lemon Rice Soup with Fresh Herbs
How do I adjust the spice level in this lemon rice soup?
Yes, you can easily tweak the spice level by adding or reducing the quantity of chili flakes, red pepper flakes, or fresh chili slices. For a milder flavor, start with half the amount of chili flakes and increase gradually. If you prefer a sharper kick, add a pinch of cayenne pepper or a few extra slices of fresh chili.
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Can I use leftover cooked rice instead of fresh rice?
Absolutely. Use cold or warm leftover cooked rice, but avoid using it straight from the fridge—let it sit at room temperature for about 10 minutes before adding to the soup to prevent a gummy texture. The rice should be fully cooked and fluffy.
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What if I don’t have lime zest or fresh lime juice?
You can skip the lime zest and use extra fresh lime juice instead. A few extra tablespoons will brighten the flavor without altering the dish’s texture. If you only have bottled lime juice, use it, but be aware it may be less tangy than fresh.
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How should I store the lemon rice soup?
Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium-low heat, stirring occasionally, until it reaches your desired temperature. Avoid boiling to maintain the rice’s texture.
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Can I make this soup ahead of time?
Yes, this recipe is perfect for meal prep. Assemble the soup (without the soup broth) and refrigerate overnight. In the morning, pour in the hot broth and simmer until heated through. This method also helps concentrate the flavors.
