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Crock Pot Lemon Rice Soup

Slow Cooker Meals

Crock Pot Lemon Rice Soup – Made with lemon juice, rice and eggs, this Lemon Rice Soup is my family’s favorite! Set it in the Crock Pot and walk away!

Crock Pot Lemon Rice Soup | www.diethood.com | Made with lemon juice, rice and eggs, this Lemon Rice Soup is my family's favorite! Set it in the Crock Pot and walk away!



HI!!! *waving* How are you?!

I’m doing GREAT! Thank you for asking! In fact, I’m doing better than great! Today is a BIG DAY for us. HUGE!

Today we’re finally going to Christen our little Aleksandra.
I say finally because baby-girl is 2-years old. In a normal household, this would have been done within the first 6 months of her life. In our household?!
Yah… we drag.

At this very moment I’m probably losing it. No, really. I’m most likely screaming, running around like a maniac, trying to get everyone ready before the Church Bells ring.
Everything is washed, ironed (the worst chore, ever!), and ready for them to just slip it on. Fingers crossed, no one will ask to eat before we head out.

Crock Pot Lemon Rice Soup | www.diethood.com | Made with lemon juice, rice and eggs, this Lemon Rice Soup is my family's favorite! Set it in the Crock Pot and walk away!

In other news, looks like Savory Sundays has turned into Crock Pot Sundays! Do you mind? Of course not.
Do you “like” how I always answer for you? 🙂

This right here is my Mom’s favorite soup. No matter where we go, no matter what day it is, she will either pick up a bowl at a nearby restaurant or make it at home.

WHAT IS LEMON RICE SOUP

Lemon Rice Soup is a classic lemon soup made with fresh ingredients including, rice, lemons, and eggs.

HOW DO YOU MAKE LEMON RICE SOUP IN THE CROCK POT

  1. Place vegetable broth and rice in the crock pot to cook for 3 hours on high.
  2. Ladle 1 cup of the soup into an egg-yolk mixture prepared with egg yolks and lemon juice; whisk vigorously until well combined.
  3. Whisk the egg-yolk mixture into the crock pot; close and continue to cook for 10 minutes.
  4. Stir in the heavy cream or milk; season to taste
  5. Serve.

RECIPE NOTES

The egg yolk mixture needs to be whisked into the soup very well or you will end up with scrambled eggs, instead.

Crock Pot Lemon Rice Soup | www.diethood.com | Made with lemon juice, rice and eggs, this Lemon Rice Soup is my family's favorite! Set it in the Crock Pot and walk away!

Though it doesn’t take that long to make this lemon rice soup on the stove-top, the difference is that you can set this in the crock pot hours before dinner and it will be warm and ready just as soon as dinner-time arrives.

Also?? I like my Lemon Rice Soup very lemony. Like almost to the point where you make that lemony face. The rest of the Fam doesn’t like it that way. Waaaah!

SO! If you are like me, make sure to place a bunch of lemon slices in the crock pot together with the soup. But, if you are anything like my crew back here, skip that part.

Crock Pot Lemon Rice Soup | www.diethood.com | Made with lemon juice, rice and eggs, this Lemon Rice Soup is my family's favorite! Set it in the Crock Pot and walk away!

Now, because I have to run and get my posse to Church, I am gonna let you go and tomorrow I will come back to report on how everything went. Maybe I’ll have some pictures for you, too! YAY!

God Bless!

ENJOY!

DON’T FORGET TO CLICK AROUND AND FIND YOUR NEW FAVORITE RECIPES! 

UPDATED 9/7/2015

3.5 from 2 votes
Crock Pot Lemon Rice Soup | www.diethood.com | Made with lemon juice, rice and eggs, this Lemon Rice Soup is my family's favorite! Set it in the Crock pot and walk away!
Crock Pot Lemon Rice Soup
Prep Time
5 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 15 mins
 
Made with lemon juice, rice and eggs, this Lemon Rice Soup is my family's favorite!
Course: Soup
Cuisine: Mediterranean
Keyword: crock pot, slow cooker recipes, slow cooker soups
Servings: 6 serves
Calories: 177 kcal
Ingredients
  • 6 cups low sodium vegetable broth
  • 1 cup white long grain rice
  • 3 fresh thyme sprigs
  • 3 egg yolks
  • 2 lemons , juiced (about 1/4-cup juice)
  • 1/4 cup heavy cream or milk
  • salt and fresh ground pepper , to taste
  • 1/4 teaspoon chili powder , or to taste
  • 1 tablespoon chopped fresh parsley , for garnish
  • lemon slices , for garnish (optional)
Instructions
  1. Place vegetable broth, rice, and thyme sprigs in the crock pot.
  2. Cook on HIGH for 3 hours or on LOW for 6 hours.
  3. In a mixing bowl, combine egg yolks and lemon juice; whisk until combined.
  4. Remove thyme sprigs from soup.
  5. Ladle 1 cup of the soup into the egg-yolk mixture; whisk vigorously until well combined. Make sure to whisk it very well, otherwise the eggs will cook and you will end up with scrambled eggs, instead.
  6. Whisk the egg-yolk mixture into the crock pot; close and continue to cook for 10 minutes.
  7. Remove lid and turn off the crock pot.
  8. Stir in the heavy cream or milk.
  9. Season with salt, pepper, and chili powder.
  10. Garnish with parsley and lemon slices.
  11. Serve.
Recipe Notes

RECIPE SOURCE: DIETHOOD

WW SmartPoints: 10 

You can use chicken broth in place of vegetable broth, if that's what you prefer.

Nutrition Facts
Crock Pot Lemon Rice Soup
Amount Per Serving (1 Cup)
Calories 177 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 98mg 33%
Sodium 152mg 6%
Potassium 108mg 3%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 4g 8%
Vitamin A 14.4%
Vitamin C 24.2%
Calcium 4.1%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

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27 Responses
  1. M.e.

    This is always a huge hit in our household. If you don’t like lemon, back away, this is not for you. If you Love lemon, and you love a rice soup…You’ve hit Gold!!

  2. Kristin

    I love lemon but husband not so much, so decided to only put 3 lemon slices in instead of 5-6. The resulting soup is SO BITTER! I don’t know if it is because of the lemon rind/white part that simmered in the broth? I am trying to salvage the pot, but it is inedible at this point! I would try making again but completely omit the lemon slices from it to see if it is any different. I am hesitant though, as I don’t like wasting food!

    1. Oh NO 🙁 I’m so sorry it didn’t turn out! I have always left the lemon slices in there.
      You are in fact the second reader to have the same comment, so I might have to go ahead and adjust the recipe. I have always had it this way and never found it to be too bitter.
      At this point, you can add a teaspoon of sugar to offset bitterness and then maybe extra bit of salt and seasonings to offset the sugar. I hope this helps! Again, I’m really sorry the recipe didn’t work out. 🙁

      1. Kristin

        I tried to add some more cream, sugar and salt and it helped a bit, but was still a bit too bitter to enjoy. The initial flavor when it hits your mouth is great, its just a very, very bitter aftertaste! I’m going to try again and omit the slices…I will let you know how it turns out!

    2. Kat

      I’m not sure, but bitterness could be the result of lemons that aren’t fresh enough, or, of rice that wasn’t thoroughly rinsed. Always taste the fresh squeezed lemon juice before adding! Sometimes I finish a recipe only to taste that my lemons ruined it. 🙁 I’m going to try this recipe this week. I’ll let you know how it turns out!

  3. Johty

    I really want to try this soup accept I’m a lacto-vegetarian – so no eggs. Is there something I can substitute for the egg yolks or should I just leave it out?

  4. Barbara

    I’m not sure what happened but the rice expanded to fill the whole pot! I chose to cook on low for six hours. By hour four. the whole thing was mush. It tasted okay, and I think it would have been great as a soup.

    1. Hi Barbara! Oh no! It sounds like you figured out how to make risotto in a crock pot! 😉 My apologies, please. I don’t know exactly what could have happened but how big is your crock pot? I’m not certain, but this may have happened because the crock pot was too small. My mistake for not indicating that this should be done in a crock pot that’s at least 6.5 qt.

  5. I think the flavors of this would be right up my alley. Even though I’ve got a cold and can’t smell a darn thing right now, I’d love a bowl.
    I hope everything went well!

  6. Congrats to your little one! I for some reason dread making soups because it takes forever and you have to watch it and stir it,etc. But I have GOT to use this crock pot sitting on my kitchen counter and make this soup asap! I dragged it out of our closet and I have yet to use it. Now winter is coming so I need to really get on the ball here with comfort food. Thanks for posting!

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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