Best 8 Creamy Lemon Rice Soup Recipes

LEMONY CREAM OF CHICKEN SOUP

Steps:

• Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.

CREAMY LEMON RICE SOUP(GLORIA PITZER)

Steps:

• Combine all ingredients in the top of double boiler over simmering water.
• Stir to combine well.
• Bring to serving temperature.

CREAMY LEMON RICE

Steps:

• Melt butter in a saucepan on low heat.
• Stir in rice and lemon zest.
• Cook over medium heat, stirring, until rice is opague, about 5 minutes.
• Add broth and salt; cover and simmer 20 minutes or until liquid is absorbed.
• Stir in lemon juice.
• Slowly stir cream into rice.
• Continue to stir and cook on low heat until cream is absorbed.
• Season to taste.

CREAMY LEMON RICE

Steps:

• In a saucepan, combine first six ingredients; bring to a boil. Stir with a whisk to blend., Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Stir in basil.

LEMON CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
• Bring to a boil.
• Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
• Stir in chicken.
• Remove from heat.
• Then, in a small saucepan, melt butter and stir in flour until smooth.
• Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
• In a small bowl, beat the eggs until frothy.
• Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
• Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
• Heat gently until soup thickens enough to coat a spoon-- do not boil!
• Add salt and pepper to taste, garnish with lemon.

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL

Steps:

• Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
• With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
• Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

CREAMY LEMON CHICKEN SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender. , Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

VEGETARIAN LEMON-RICE SOUP

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.