Low Fat Lemon Rice Soup
Brighten up your mealtime with this refreshing Low Fat Lemon Rice Soup! This light and healthy recipe combines zesty lemon flavor with tender short-grain rice, aromatic veggies like carrot, celery, and onion, and a silky texture from a whisked egg. Made with low-sodium chicken or vegetable broth and seasoned with garlic, black pepper, and a hint of lemon zest, this Mediterranean-inspired soup is as nourishing as it is delicious. Perfectly balanced for a low-fat diet, it’s ready in under 45 minutes and features heartwarming flavors that feel indulgent without the guilt. Garnished with fresh parsley, this vibrant soup makes a cozy starter or light main dish that’s sure to impress.
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Recipe Information
Ingredients
- 6 cups low-sodium chicken or vegetable broth
- 0.5 cup short-grain white rice
- 0.25 cup lemon juice, freshly squeezed
- 1 large egg
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 0.5 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, bring the low-sodium chicken or vegetable broth to a boil.
Rinse the rice under cold water until the water runs clear. Add the rice to the boiling broth.
Reduce the heat to low, cover, and let the rice simmer for about 15 minutes.
In a medium bowl, whisk together the lemon juice and the egg until well blended. Set aside.
In a pan, sauté the diced carrot, celery, and onion over medium heat for about 5 minutes or until the vegetables are soft.
Add the minced garlic to the pan and sauté for an additional 1 minute until fragrant.
Stir the sautéed vegetables into the pot with the rice and broth.
Ladle a little of the hot broth from the pot into the lemon-egg mixture, whisking constantly to temper the egg.
Slowly stir the tempered mixture back into the soup pot, stirring continuously to prevent the egg from curdling.
Add the lemon zest, black pepper, and salt to the soup.
Simmer the soup on low heat for another 5 minutes, stirring occasionally, until the soup is slightly thickened and fully heated through.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2333 mg | 101% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.2 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 244 mg | 19% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1335 mg | 28% | |
*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.
