Gluten-Free Lemon Rice Soup

Brighten up your day with the comforting and tangy delight of Gluten-Free Lemon Rice Soup! This easy-to-make recipe combines wholesome ingredients like tender vegetables, fluffy gluten-free rice, and a creamy, velvety egg-lemon broth for a soothing dish packed with zesty flavor. Infused with fresh lemon juice and aromatic dill, this soup offers a refreshing twist on traditional comfort food while remaining completely gluten-free. Perfect as a light dinner or a nourishing starter, it’s ready in just 45 minutes and is brimming with nutrients and vibrant flavors. Serve it steaming hot with a sprinkle of fresh dill for a meal that’s as beautiful as it is delicious!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Pour in the gluten-free chicken or vegetable broth and add the bay leaf. Bring the mixture to a boil.

Step 5

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.

Step 6

While the rice is cooking, whisk the eggs in a mixing bowl until smooth.

Step 7

Gradually add the lemon juice to the eggs while whisking continuously to avoid curdling.

Step 8

Once the rice is cooked, remove the bay leaf from the pot.

Step 9

Slowly temper the egg and lemon mixture by adding a ladleful of the hot soup broth into the eggs while continuously whisking.

Step 10

Slowly pour the tempered egg mixture back into the soup pot, stirring constantly. This will give the soup a creamy texture.

Step 11

Add the lemon zest, salt, and black pepper to the soup and stir well.

Step 12

Turn off the heat and adjust the seasoning if necessary. Stir in the chopped fresh dill just before serving.

Step 13

Serve the lemon rice soup hot, garnished with additional dill if desired.

Nutrition Facts

Serving size	2448.8 grams (2448.8g)

Amount per serving	% Daily Value*
Calories	1143

Total Fat 47.30g	61%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 2.70g
Cholesterol 558mg	186%
Sodium 6307mg	274%
Total Carbohydrate 140.60g	51%
Dietary Fiber 13.70g	49%
Total Sugars 23.40g
Protein 37.90g	76%

Vitamin D 123IU	615%
Calcium 366mg	28%
Iron 7mg	38%
Potassium 2236mg	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.

Source of Calories

Fat: 37.4%

Protein: 13.3%

Carbs: 49.3%