Lemon Rice Soup
Rich and zesty lemon rice soup is an avgolemono-style soup filled with tender rice in a silky broth with egg yolks and fresh lemon juice. It's a family favorite and easy to make in the slow cooker!
Servings: 6 serves
Ingredients
- 6 cups vegetable broth or use chicken broth
- 1 cup white long grain rice
- 3 fresh thyme sprigs
- ½ to ¾ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder or to taste
- 3 egg yolks
- 2 large lemons juiced (about 1/4 cup juice)
- ¼ cup heavy cream or you can use milk
- ½ teaspoon chili powder or to taste
- salt and fresh ground black pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
- lemon slices for garnish
Instructions
- Combine the ingredients. In your crock pot or slow cooker, combine vegetable broth, rice, thyme sprigs, onion powder, salt, pepper, and garlic powder.
- Cook. Cook on High for 3 hours or on Low for 6 hours.
- Temper the eggs. In a mixing bowl, combine egg yolks and lemon juice and whisk until combined. Ladle 1 cup of the soup into the egg mixture and whisk vigorously until well combined. Make sure to whisk very well. You don't want the eggs to scramble.
- Add the eggs. Remove the thyme sprigs from the soup. Whisk the egg yolks into the crock pot. Close the lid and continue to cook for 10 minutes.
- Make it creamy. Remove the lid and turn off the crock pot. Stir in the heavy cream.
- Season and serve. Season the soup with chili powder and stir. Taste for salt and pepper and adjust accordingly. Serve garnished with parsley and lemon slices.
Nutrition
Serving: 1Cup | Calories: 177kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 152mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 0.8mg
