Super Easy Lemon Rice Soup Recipes

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.

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.

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.

Steps:

• Open the 2 cans of Chicken and rice soup. Cook as directed.
• When soup is hot add rice and lemon juice. I use 5 Tbsp of lemon juice I like the flavor.
• While rice is cooking, crack eggs into a bowl.
• To the eggs as you are beating them in a bowl, start to DRIZZLE some of the hot broth into the eggs. (IF YOU ADD THE BROTH FAST YOU WILL COOK THE EGGS).
• When egg mixture is very warm I use about 2-3 cups of broth. SLOWLY add back into soup. STIRRING while you add it in.
• Let cook, stirring off and on for about 5 minutes until thick. The soup will thicken as it cools. Salt and pepper to tate.
• I garnish mine with parsley. Enjoy.