Recipe: Lemon Rice Soup

Okay, this has to be the EASIEST soup ever! I can’t find my old Lemon Rice Soup recipe, so I found this one last night online and made a few changes. I think this is the BEST base recipe…you could do so many things with it to tailor it to your family’s likes.

Lemon Rice Soup

8 cups chicken broth

1 cup short-grain brown rice

2 tsp kosher salt

1 tsp black pepper

1 tsp celery seed

2 eggs

1 1/2 TBSP lemon juice

Bring broth to boil. Add rice and lower heat to simmer. Cover and let simmer for about 30 minutes, or until rice is tender. Add salt, pepper and celery seed.

In bowl, beat eggs with lemon juice. Take 1 cup of broth out of pot and slowly stir into egg/lemon mixture. STIR THE BROTH THE WHOLE TIME YOU ARE POURING IT INTO EGGS…so they don’t cook them and make scrambled eggs in your bowl. 🙂

Add broth/egg mixture into pot and stir to combine. Return to simmer and stir until fully mixed but DO NOT BOIL (this will scrambled your eggs).

Serves 6.

Optional things to do with this SUPER EASY recipe:

-Add in 1 cup cooked, chopped/shredded chicken just before adding egg mix into pot. Heat through.

– Add 2 carrots (diced) with broth at beginning of recipe.

– Add diced/chopped onion, celery.

– Use any kind of rice. If using white rice, cooking time will be shorter. Wild rice would be fun and different to try, too!

I just wanted a recipe that required little thought. 🙂 AND, even organic, this recipe is very inexpensive.

2 quarts organic chicken broth from Whole Foods – $3.98

1 cup organic brown rice – maybe $.80

2 organic eggs – $.75

Lemon Juice – about $.10

Seasonings – pennies!

So, the items I could actually calculate totaled $5.63, which is about $.94 a serving! And that’s for the organic version of this! Non-organic would be even cheaper!!

Enjoy. 🙂


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