Description
Simple lemon rice soup made in a slow cooker.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup cooked white rice
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- Salt to taste
- Black pepper to taste
Instructions
- Place chicken broth, cooked rice, carrots, celery, and onion in the slow cooker.
- Cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until vegetables are tender.
- In a separate bowl, whisk the eggs.
- Slowly temper the eggs by whisking in about 1 cup of hot soup broth.
- Pour the tempered egg mixture back into the slow cooker. Stir well.
- Stir in the lemon juice and lemon zest.
- Cook for an additional 10 minutes, stirring occasionally, until the soup thickens slightly. Do not boil after adding eggs.
- Season with salt and pepper before serving.
Notes
- Use long-grain white rice for best texture.
- If you prefer a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 30 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 3
- Sodium: 550
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 60
Keywords: Crock Pot, slow cooker, lemon rice soup, chicken broth, easy soup