When the weather turns crisp and your soul craves something soothing yet bright, Lemon Rice Soup is the answer. This Mediterranean-inspired classic, also known as Avgolemono, combines the richness of homemade broth, the silkiness of eggs, and the cheerful zest of fresh lemon. It’s one of those soups that somehow feels like sunshine in a bowl — warm, refreshing, and deeply satisfying all at once.
I first fell in love with this soup during a trip to the Greek coast years ago. The aroma of lemon and rice wafted through a small seaside café, and one spoonful later, I was smitten. Ever since, I’ve made it for my family on chilly Texas evenings when we need a little “culinary hug.”
Table of Contents
Why You’ll Love This Lemon Rice Soup
- Creamy without cream: The eggs naturally create a smooth, velvety texture — no heavy cream needed.
- Quick and wholesome: Ready in about 35 minutes, perfect for busy weeknights.
- Comforting yet light: It fills you up without feeling heavy.
- Naturally nutritious: Packed with protein, vitamin C, and good fats.
- Customizable: Keep it vegetarian or add chicken for extra heartiness.
What Does Lemon Rice Soup Taste Like?
Imagine a cozy chicken-and-rice soup but with a citrusy twist that wakes up your taste buds. The lemon adds a bright tang, the eggs make it luxuriously smooth, and the rice gives it just the right body. It’s comforting like grandma’s chicken soup but with a little Mediterranean vacation vibe.
Ingredients You’ll Need for Lemon Rice Soup
Making the perfect Lemon Rice Soup starts with simple, wholesome ingredients that come together in the most comforting way. Each component plays a role in building that signature silky texture and tangy flavor. Below, I’ll walk you through what you need — and why each one matters — so your soup turns out just as delicious as any Greek taverna version.
- 6 cups chicken or vegetable broth (low sodium preferred)
The broth is the heart of this Lemon Rice Soup — it gives body, depth, and a cozy savory backbone to balance the bright lemon.
You can use chicken broth for a richer, heartier base or vegetable broth for a lighter, plant-based version. I love making this soup with homemade broth, but a good-quality store-bought one works beautifully too.
For another soul-warming broth-based meal, you might enjoy my Crockpot Vegetable Beef Soup — equally nourishing and perfect for busy nights. - ½ cup uncooked white rice (long-grain, basmati, or arborio)
Rice gives this Lemon Rice Soup its signature creaminess and comforting texture. Long-grain rice keeps the soup light, while arborio rice (the kind used in risotto) makes it thicker and silkier.
If you want extra fiber, you can swap in brown rice, but be prepared to simmer a little longer. - 3 large eggs
These are the magic makers! Eggs naturally thicken the soup and create that creamy, velvety consistency — no cream required.
When whisked and tempered with warm broth, they form a luscious base that’s as nourishing as it is delicious. It’s what makes Lemon Rice Soup so distinct from other soups like my Creamy Tuscan Ravioli Soup. - 2–3 fresh lemons (about ½ cup of freshly squeezed juice)
Fresh lemon juice is what gives Lemon Rice Soup its bright, tangy soul. It cuts through the richness of the broth and eggs, adding that unmistakable Greek flavor.
Avoid bottled lemon juice — fresh is essential for that vibrant citrus kick. You can even add a bit of lemon zest if you want an extra pop of aroma. - 2 tablespoons olive oil (optional, for richness)
Olive oil adds a layer of silkiness and a subtle fruitiness that complements the lemon perfectly. Use a good-quality extra virgin olive oil for the best flavor.
If you love soups with a hint of richness, you might also try my Creamy Alfredo Lasagna Soup — it uses similar wholesome fats for depth and texture. - 1–2 cloves garlic, minced (optional but recommended)
Garlic brings warmth and depth to the flavor profile. Sauté it briefly in olive oil before adding the broth — it transforms the base of your Lemon Rice Soup into something truly special.
Just be sure not to brown it; a gentle golden aroma is what you’re after. - Salt and freshly ground black pepper, to taste
Simple but essential. Salt enhances every note in the soup, while a touch of black pepper balances the brightness of the lemon. Start light and adjust at the end, since the flavor deepens as the soup simmers. - Fresh parsley or dill, chopped (for garnish)
Fresh herbs take this Lemon Rice Soup from homey to heavenly. Dill adds a soft, grassy touch that pairs perfectly with lemon, while parsley brings freshness and color.
Sprinkle generously right before serving for that restaurant-worthy finish.
Pro Tip:
If you’re planning to serve this alongside another cozy meal, try pairing it with my Creamy Marry Me Tuscan Chicken Soup or Cheesy Vegetable Chowder — both make delightful companions to the citrusy warmth of Lemon Rice Soup.
How to Make Lemon Rice Soup (Step-by-Step Guide)
Making Lemon Rice Soup from scratch is simple, soothing, and surprisingly quick — but it’s the small details that turn a good soup into a silky, restaurant-quality bowl of comfort. Follow these easy steps carefully, and you’ll have the perfect Greek-inspired meal ready in under 40 minutes.
Step 1: Start with a Flavorful Base
In a large pot, pour in 6 cups of chicken or vegetable broth and bring it to a gentle boil over medium-high heat. If you’re going for the richer route, start by heating 2 tablespoons of olive oil in the pot first. Add 1–2 cloves of minced garlic and sauté until fragrant — not browned — for about 30 seconds. This gives your Lemon Rice Soup a subtle depth that balances the lemony brightness later on.
Once the garlic smells heavenly, pour in the broth and let it heat through. The key here is patience — simmering slowly allows the flavors to mingle beautifully.
(If you love this kind of cozy, broth-based start, check out my Crockpot Broccoli Cheese Soup, another comfort favorite.)
Step 2: Add the Rice and Simmer Gently
When the broth reaches a soft simmer, stir in ½ cup of uncooked white rice — long-grain, basmati, or arborio all work beautifully. Stir occasionally to prevent sticking at the bottom.
Let the rice cook for about 15–18 minutes, until tender but not mushy. If you’re using arborio rice, the soup will naturally thicken and become creamier, while long-grain rice keeps it light and brothy. Both versions are delicious — it’s simply a matter of preference.
As the rice cooks, the kitchen fills with a warm, inviting aroma that’ll make your family wander in asking, “What smells so good?”
(Want another rice-based comfort dish? Try my Mexican Beef and Rice Soup for a heartier twist.)
Step 3: Prepare the Egg-Lemon Mixture
While the rice cooks, it’s time to prepare the signature heart of your Lemon Rice Soup — the creamy, tangy egg-lemon blend.
In a medium bowl, crack 3 large eggs and whisk them until they become frothy and light in color. This step is crucial — you’re incorporating air, which helps give the soup its famously silky texture.
Next, slowly pour in ½ cup of freshly squeezed lemon juice while whisking constantly. This combination creates the foundation of Avgolemono, the Greek technique that gives this soup its luxurious consistency and vibrant tang.
Avoid bottled lemon juice — only fresh lemons provide that clean, bright flavor that defines this dish.
Step 4: Temper the Eggs (The Secret to a Silky Texture)
Now comes the step that separates an ordinary Lemon Rice Soup from a perfect one: tempering the eggs.
Take a ladleful of the hot broth from your pot and slowly drizzle it into the egg-lemon mixture, whisking constantly. This warms the eggs gradually without scrambling them. Repeat with 2–3 ladles of broth, continuing to whisk until the mixture is smooth and warm.
This technique is key — it gently blends the eggs into the soup, thickening it naturally. The result? A creamy, luscious broth that tastes indulgent yet feels light.
(If you enjoy tempering techniques, you might also love my Creamy Marry Me Tuscan Chicken Soup, which uses a similar method for a velvety texture.)
Step 5: Combine Everything Together
Once the egg-lemon mixture is ready, lower the heat under your pot to the gentlest simmer. Slowly pour the egg mixture into the rice and broth, stirring constantly.
Do not let it boil — high heat will curdle the eggs, and you’ll lose that smooth texture you worked so hard for. Instead, keep stirring gently for about 2–3 minutes as the soup thickens and takes on a golden, creamy hue.
At this point, your Lemon Rice Soup should be silky and fragrant, with a perfectly balanced lemony aroma. Taste and season with salt and freshly ground black pepper as needed.
Step 6: Garnish and Serve with Love
When the soup has thickened beautifully, ladle it into warm bowls. Finish with a generous sprinkle of fresh parsley or dill, and if you want to elevate it a bit (in a Texas-meets-Mediterranean way), add a drizzle of olive oil or a few shavings of lemon zest.
Serve your Lemon Rice Soup immediately — it’s best enjoyed hot, ideally with crusty bread or a slice of pita on the side to soak up every last drop.
(For a cozy pairing, try it alongside my Creamy Tuscan Ravioli Soup — the contrast of lemony brightness and rich creaminess is irresistible.)
Step 7: Taste, Adjust, and Enjoy the Glow
Give your soup one last taste. Does it need an extra squeeze of lemon for zing? A pinch more salt? Adjust until it tastes just right.
What I love about Lemon Rice Soup is that it’s forgiving — even if you slightly overcook or under-season, the lemon always brings it back to balance. It’s the kind of meal that doesn’t just warm your body but somehow soothes your spirit too.
And there you have it — a bowl of pure comfort, ready in under 40 minutes, with no cream, no fuss, and a whole lot of soul.
Tips and Tricks for Perfect Lemon Rice Soup
- Whisk constantly: The secret to a smooth texture is steady whisking when tempering the eggs.
- Don’t boil after adding eggs: Gentle heat keeps the soup silky, not scrambled.
- Add chicken: Shredded rotisserie chicken makes it heartier.
- Make it vegetarian: Use vegetable broth instead of chicken.
- Freeze smartly: The texture changes a bit after freezing, but it’s still delicious. Reheat slowly on low heat.
Storage for Lemon Rice Soup
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat gently: Warm on low heat and stir often. Avoid microwaving on high, as it may separate the eggs.
FAQs
Can I use brown rice?
Yes, but increase cooking time to about 30–35 minutes.
Can I make it dairy-free?
Absolutely — it already is! The creaminess comes from eggs, not dairy.
What if my soup curdles?
No worries — it still tastes great. Just blend it for a smoother texture.
Can I make this in advance?
Yes, but it’s best fresh. The lemon flavor fades a bit over time, so add a squeeze of fresh lemon before serving leftovers.
Conclusion
There’s something wonderfully comforting about a steaming bowl of Lemon Rice Soup. It’s humble yet vibrant, rich yet refreshing — the kind of dish that brings balance to your table and warmth to your heart. Whether you serve it for a cozy family dinner or a simple solo lunch, this soup has a way of turning ordinary days into memorable ones.
If you love creamy soups like this, you might also enjoy my Cozy One-Pot Ravioli Soup or Creamy Tuscan Ravioli Soup.
So grab your lemons, whisk up some eggs, and treat yourself to a little Mediterranean sunshine tonight!
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Lemon Rice Soup: The Ultimate Greek Comfort Food
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mediterranean
Description
Lemon Rice Soup, also known as Avgolemono in Greek cuisine, is a comforting and tangy soup made with a silky broth enriched by eggs, fresh lemon juice, tender rice, and often chicken for added heartiness. Its creamy texture comes naturally from whisked eggs, without the need for heavy cream, making it light yet filling. The citrusy brightness of lemon balances beautifully with the savory broth, creating a refreshing yet cozy dish perfect for any season.
Ingredients
- 6 cups chicken or vegetable broth (low sodium preferred)
- ½ cup uncooked white rice (long-grain, basmati, or arborio)
- 3 large eggs
- 2–3 lemons (about ½ cup freshly squeezed juice)
- 2 tablespoons olive oil (optional, for richness)
- 1–2 cloves garlic, minced (optional for extra depth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
1. In a large pot, bring the broth to a gentle boil over medium-high heat. If using garlic, sauté it briefly in olive oil before adding the broth for a richer flavor base. Once boiling, lower the heat to a steady simmer.
2. Add the rice to the simmering broth. Stir occasionally to prevent sticking and cook until the rice is tender but not mushy, about 15–18 minutes. The type of rice you choose will slightly alter the soup’s texture—arborio gives it a creamy feel, while long-grain rice keeps it lighter.
3. While the rice is cooking, crack the eggs into a medium bowl and whisk them until frothy. Slowly add the lemon juice, whisking continuously. This mixture is the heart of the soup—it thickens the broth while imparting that signature tangy flavor.
4. This step requires care to avoid scrambling the eggs. Take a ladle of the hot broth and very slowly drizzle it into the egg-lemon mixture while whisking constantly. Repeat this process with 2–3 ladles of broth until the mixture is warm and smooth.
5. Once tempered, gradually pour the egg-lemon mixture back into the pot with the rice and broth, stirring gently. Lower the heat and avoid boiling, as high heat can curdle the eggs. The soup should take on a creamy, silky consistency without cream or dairy. Taste and adjust seasoning with salt and black pepper.
6. Ladle the Lemon Rice Soup into bowls and garnish with freshly chopped parsley or dill. A drizzle of extra olive oil or a few lemon zest shavings can enhance the presentation and flavor. Serve hot with crusty bread or pita on the side.
Notes
Arborio rice gives the soup a naturally creamy texture, while long-grain or basmati results in a lighter broth.
To add protein, stir in shredded cooked chicken before tempering the eggs.
Avoid boiling after adding the egg-lemon mixture to keep the texture smooth and velvety.
Store leftovers in the refrigerator for up to 3 days. Reheat gently and avoid boiling.
