Vegetable Rice And Lemon Soup Recipes

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VEGETARIAN LEMON-RICE SOUP



Vegetarian Lemon-Rice Soup image

My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!

Provided by SARAHLIZZ3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 5

4 cups vegetable broth
2 ½ ounces rice
3 eggs
2 lemons, juiced
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.1 g, Cholesterol 139.5 mg, Fat 4.5 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 553.8 mg, Sugar 3.3 g

QUICK VEGETARIAN EGG-LEMON SOUP WITH BROWN RICE



Quick Vegetarian Egg-Lemon Soup with Brown Rice image

I hesitate to call this vegetarian egg-lemon soup avgolemono because purists will insist that soup must contain chicken, and this one does not. This incredibly simple, wonderfully quick, and surprisingly nutritious recipe is perfect to make on cold, wet weeknights. My 7-year-old loves this very lemony, creamy soup, and so do I. If you want a thicker soup, add another half-cup of rice. If you aren't vegetarian, you can saute a few shrimp to add to your bowl.

Provided by Just Joely

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 23m

Yield 6

Number Of Ingredients 7

8 cups vegetable broth
1 cup uncooked instant brown rice (such as Minute®)
6 eggs
½ cup fresh lemon juice
1 pinch dried dill weed, or more to taste
1 pinch granulated garlic, or more to taste
salt and freshly ground black pepper to taste

Steps:

  • Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
  • Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
  • Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 20.4 g, Cholesterol 186 mg, Fat 6.1 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 713.1 mg, Sugar 4.9 g

LEMON CHICKEN & RICE SOUP



Lemon Chicken & Rice Soup image

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

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.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

VEGETABLE, RICE, AND LEMON SOUP



Vegetable, Rice, and Lemon Soup image

Categories     Soup/Stew     Egg     Onion     Rice     Appetizer     Lemon     Celery     Carrot     Winter     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

8 cups canned low-salt chicken broth
3 medium carrots, peeled, chopped
2 large celery stalks, finely chopped
1 medium white onion, minced
1 cup converted white rice
4 large eggs, separated
1/3 cup fresh lemon juice
Thin lemon slices (optional)
Chopped fresh parsley (optional)

Steps:

  • Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired.

LEMONY RICE SOUP WITH HAM AND SPRING VEGETABLES



Lemony Rice Soup with Ham and Spring Vegetables image

Categories     Soup/Stew     Rice     Sauté     Easter     Quick & Easy     Mother's Day     Lemon     Ham     Asparagus     Leek     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

3 tablespoons butter
1 cup thinly sliced leeks (white and pale green parts only)
3 cups canned low-salt chicken broth
1/4 cup long-grain white rice
10 asparagus stalks, trimmed, cut into 1/2-inch pieces
1 cup diced smoked ham (such as Black Forest)
1 1/2 tablespoons (or more) fresh lemon juice
1 teaspoon grated lemon peel

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks; sauté 3 minutes. Add broth and rice; bring to boil. Reduce heat to low, cover and simmer until rice is almost tender, about 16 minutes. Add asparagus; cover and simmer until rice and asparagus are tender, about 4 minutes. Mix in ham, 1 1/2 tablespoons lemon juice and peel. Simmer 2 minutes to blend flavors. Season with salt, pepper and more lemon juice, if desired.

CHICKEN LEMON SOUP W/RICE AND VEGETABLES



Chicken Lemon Soup W/Rice and Vegetables image

Very refreshing soup that can be served even in the summer. You can add more vegetables according to taste. I like to roast the chicken breast on a pan before adding to the soup, as I find it adds a bit more flavour.

Provided by Deantini

Categories     Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 onion, diced finely
1 1/2 carrots, diced finely
1 stalk celery, diced finely
1 teaspoon oil
1 lemon, zest of
1/2 cup long grain rice, uncooked
2 cups boneless skinless chicken breasts, cooked and diced
7 cups chicken broth
1 cup peas, frozen
1 1/2 tablespoons lemon juice
2 tablespoons parsley, fresh (or 1 tbsp dried)
salt and pepper

Steps:

  • Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft.
  • Add zest of lemon and rice.
  • Stir.
  • Add chicken broth and boil on low for approx 20 min until vegetables are tender.
  • Add peas, chicken, lemon juice and parsley 5 minutes before serving.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 220.2, Fat 3.9, SaturatedFat 0.9, Sodium 1335, Carbohydrate 31.9, Fiber 3.9, Sugar 6.2, Protein 13.1

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