Gluten-Free Lemon Rice Soup
Bright, tangy, and irresistibly comforting, this Gluten-Free Lemon Rice Soup is the perfect dish for any season. Highlighting a harmonious blend of zesty lemon, creamy texture, and aromatic fresh dill, this recipe transforms simple pantry staples like white rice and eggs into a soul-warming masterpiece. Made with gluten-free chicken or vegetable broth, fresh vegetables, and a delicate egg-lemon mixture that lends a silky finish, this nutritious soup is ideal for dietary needs without compromising flavor. Ready in just 45 minutes, it’s a fantastic option for a weeknight meal or a light lunch. Serve hot and garnish with fresh dill for an elegant touch that will have everyone at the table savoring every spoonful! Perfect keywords: gluten-free soup recipe, lemon rice soup, creamy soup, easy weeknight dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups gluten-free chicken or vegetable broth
- 1 bay leaf
- 0.5 cup uncooked gluten-free white rice
- 3 eggs
- 2 juice of lemons
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the gluten-free chicken or vegetable broth and add the bay leaf. Bring the mixture to a boil.
Once boiling, add the uncooked gluten-free white rice to the pot. Reduce the heat to low and cover the pot. Let it simmer for about 20 minutes or until the rice is cooked.
While the rice is cooking, whisk the eggs in a mixing bowl until smooth.
Gradually add the lemon juice to the eggs while whisking continuously to avoid curdling.
Once the rice is cooked, remove the bay leaf from the pot.
Slowly temper the egg and lemon mixture by adding a ladleful of the hot soup broth into the eggs while continuously whisking.
Slowly pour the tempered egg mixture back into the soup pot, stirring constantly. This will give the soup a creamy texture.
Add the lemon zest, salt, and black pepper to the soup and stir well.
Turn off the heat and adjust the seasoning if necessary. Stir in the chopped fresh dill just before serving.
Serve the lemon rice soup hot, garnished with additional dill if desired.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 6307 mg | 274% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 23.4 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 366 mg | 28% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
