Lemon Rice Soup
Updated Dec 02, 2025
Stovetop lemon rice soup with vegetables and short-grain rice cooked until tender, then finished with fresh lemon juice.
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Try my vegetarian lemon rice soup!
Lemon rice soup is something I look forward to every winter. It’s lemon season, and I’m already making lemon pasta and lemon potatoes on repeat, but lemon rice soup is what I want when it’s freezing outside, and I need something warm and filling without a lot of steps.
Happy Cooking!
– Yumna
Lemon Rice Soup Ingredients
- Vegetable broth: You can use homemade vegetable broth or buy low-sodium vegetable broth at the store.
- Onion: Here’s a quick tutorial on how to chop an onion.
- Carrot: Read my tips on how to peel and chop carrots. Baby carrots also work.
- Celery: Here’s how to chop celery into bite-sized pieces.
- Zucchini: Read my tips on how to chop zucchini. I leave the skin on because it’s full of nutrients, but you can peel it if you want.
- Short-grain rice: I recommend arborio or sushi rice. You can use long-grain rice if that’s what you have. If you use brown rice or wild rice, add an extra 25 minutes to the cooking time. Diced potatoes and riced cauliflower are good rice alternatives.
- Garlic: Here’s how to mince garlic. You can also use frozen garlic.
- Olive oil: You can substitute with avocado oil or another neutral oil.
- Lemon juice: Here’s how to juice a lemon. Freshly squeezed tastes best, but bottled lemon juice is fine if that’s what you have.
- Seasonings and spices: Oregano, salt, pepper, bay leaves, and fresh parsley. I also like fresh cilantro and chives for serving.
How to Make Lemon Rice Soup
Lemon Rice Soup Recipe
Lemon rice soup is made with fresh lemon juice, vegetables, short-grain rice, and broth. Simple ingredients and an easy stovetop method.
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrot chopped
- 3 celery stalks chopped
- 3 garlic cloves minced
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 zucchini chopped
- ½ cup short-grain rice
- 2 bay leaves
- 4 cups low sodium vegetable broth
- 2 cups water
- ¼ cup fresh lemon juice plus lemon slices for garnish
- chopped parsley for serving
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onions, carrots, and celery and cook until soft and translucent, 5 minutes. Add the garlic, oregano, salt, and pepper, and cook until fragrant, 1–2 minutes.
- Stir in the zucchini, rice, and bay leaves until well incorporated, about 1 minute more. Add the vegetable broth and water, and bring the mixture to a boil.
- Reduce the heat to a low simmer and cook, covered, until the rice is fluffy and the vegetables are soft, about 30 minutes.
- Remove from the heat and stir in as much of the lemon juice as you'd like. Garnish with chopped parsley and lemon slices, if desired. Serve immediately.
Notes
- My Top Tip: Stir often near the end of the cooking time so the rice doesn’t stick to the bottom of the pot.
- Storage: Store leftovers in an airtight container in the fridge for 4–5 days. Reheat low and slow on the stove so you don’t overcook the rice. Or, reheat covered in the microwave.
- Freezing: Freeze the soup in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Add a splash of fresh lemon juice to revive the flavor.
Nutrition
Calories: 120kcal, Carbohydrates: 22g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 426mg, Potassium: 263mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3559IU, Vitamin C: 13mg, Calcium: 34mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Video Tutorial
Recipe Variations
- Add more protein. Drain and stir in a can of chickpeas or white beans.
- Simmer with a Parmesan rind. Add it to the pot while the soup simmers and remove it before serving. It might dissolve, so don’t worry if you can’t find it!
- Stir in freshly grated ginger. Add it when you add the garlic. This is great for warmth and a bit of a kick if you’re feeling under the weather.
Recipe Tips
- Use leftover rice to save time. If you do, reduce the vegetable broth to 2 cups and reduce the simmer time to only 10 minutes.
- Don’t add the lemon juice until the soup finishes cooking. If it simmers for too long, it may taste bitter.
- Stir often near the end of the cooking time. This helps keep the rice from sticking to the bottom of the pot.
Serving Ideas
- Bread: Olive Bread, Air Fryer Bread, Garlic Cheese Bread
- Salads: Green Goddess Salad, Classic Greek Salad, Simple Green Salad
- Sandwiches: Tuna Melt Sandwich, Turkey Salad Sandwich, Vegan Cauliflower Pita Sandwich
FAQs
Why is my soup so thick?
The rice absorbs the liquid as it sits. If your soup thickens too much, stir in some warm broth or water before serving.
Is white rice a short-grain rice?
Some varieties of white rice are short-grain, while others are not. Arborio and sushi rice are short-grain. Regular white rice and calrose rice are medium-grain. Basmati and Jasmine rice are long-grain.
Can I make the soup creamy without using dairy?
Yes! When the soup is done cooking, before you add the lemon juice, blend a portion of the soup and then mix it back in. Or, you can add a splash of coconut milk.
Comments
This was so yummy. I added salmon on top of my bowl and it was perfect
Salmon sounds so good with this! I’m so glad you liked it!
This was AMAZING. I followed the recipe exactly but added a couple things, tons of dill because I think lemon and dill need to go together, some red pepper flakes for spice, and the zest of the lemon. Absolutely delicious! I used jasmine rice that I washed first and it was cooked perfectly in a little under 30 minutes. Served with crusty bread!
Yum, love those additions! Thanks for sharing!! So glad you liked it!
This was delicious and so easy to throw together with ingredients I already had on hand! My amounts were slightly off just based on how much I had of each item, but it still turned out super yummy! I’d make it again in a heartbeat!
Yay! So glad this soup worked with what you had on hand, that’s great!! Thanks!
This soup is delicious! I recommend making it if you’re feeling under the weather or just craving some comfort soup. It comes together so easily with great flavor!
Aww, so happy you found it comforting and easy to make!! Thank you, Victoria!
Hi do you think it would be good if I added a can of beans to this soup? Thanks!
Btw I love your recipes !!!
I love that idea! Make sure to rinse and drain the beans. You can add them at the end if you want the beans to retain their shape or with the rice if you want them broken down a little more. If they go in with the rice, check if you need to add maybe an extra 1/2 cup of water just in case it’s too thick. Enjoy!
Try this soup
Glad you like it, Stacy!!
Absolutely loved this recipe! I’ve been super sick with a sinus infection and wanted a good bowl of soup, this totally hit the spot. I don’t eat meat but my husband does so I added some pre-made pulled chicken from the grocery store in his bowl. I used bone broth instead of veggie broth for a protein bump but left everything else the same and it was PERFECT. This will definitely be a staple in our house moving forward.
Sounds amazing, hope you feel better soon!
This is going to be a new staple on our menu! How does it taste so good?! Although the ingredients list is long, it’s all normal things and 100% worth making.
So glad to hear!
So yummy. Will be a go to. Had some left over creamed corn … about 1/2 cup right at the end. Added a luscious creaminess. Will make it as written next … tomorrow!
I’m so happy you enjoyed it. Adding the corn was such a good idea to make it nice and creamy!
Super simple and awesome tasting. I have already made this recipe several times and love it. Reheats well when taking as lunch for work the next day.
So great to hear!
Today my hubby asked for either soup or rice for dinner so naturally I asked… Why not both? Found this recipe and used what I had available (butter instead of olive oil, beef broth instead of veggie, frozen veggies rather than fresh and bottled lemon juice) and it turned out absolutely delicious!! I will absolutely be making this again, and maybe next time I’ll plan ahead and pick up a zucchini
LOL love that! So glad you both enjoyed it!
Hello!
I know this is a vegetarian recipe, but a few family members like chicken in their soup, so how could I add chicken to this recipe later on?
Hi Elizabeth, great question. I would just make a separate batch of shredded chicken and then add it to the soup or individual bowls. Hope you enjoy!
Hi Youmna 👋can i add cooked rice that i already have ,at the end instead of cooking it with the soup?
Hi Samar! Absolutely, adding it at the end is the perfect plan and should keep the rice from overcooking and becoming mushy. Let me know how it turns out!
I loved this. Used jasmine rice, Better Than Bouillon veg broth paste, and fresh spinach at the end instead of parsley. Delicious. Thank you!
Thank you so much! Sounds perfect!
Delicious soup.
I made mine in the instant pot 8qt, and substituted 8 Oz baby Bella mushrooms for the zucchini (because I didn’t have any on hand). Here is the way I did it if anyone else wants to try that method:
Follow all the steps using the high saute function. After adding the broth/water, (making sure all the rice is under the broth) set to pressure cook high for zero minutes(or as low as your model will go), then natural release for no more than 10 minutes. Release pressure and add the lemon juice before serving.
I will definitely be making this again. Can’t wait to try it with the zucchini.
Thank you so much! I’m glad to hear this tasted good with zucchini too. Thank you for sharing and I hope you continue to enjoy!
Omg this soup is so delicious, I can’t believe how it was so easy to make and the taste is incredible! It will definitely become a meal I will make every week 🙂 Everybody will love this soup. Thank you for this recipe you make my day!
Thank you so much! I love that. Hope you continue to enjoy!
After all of the overindulging that is sure to take place over the next week, I was looking for something lighter to make for next Sunday’s dinner. I’m planning on making this, and would love to hear ideas for sides to go with it!
This would hit the spot! I usually eat this on its own, but you can pair it with more veggies or bread.
hi, could you please tell me instructions for Instapot?
Unfortunately I haven’t tried this in the Instapot yet, but I definitely think it’s possible!
Hello Zee,
I just tried this in the instant pot 8qt. Follow all the steps using the high saute function. After adding the broth/water, (making sure all the rice is under the broth) set to pressure cook high for zero minutes(or as low as your model will go), then natural release for no more than 10 minutes. Release pressure and add the lemon juice before serving.
So so good! I didn’t have bay leaves so substituted thyme instead. Also sprinkled a bit of red pepper flakes in there..I like a bit of heat..but the lemon takes this recipe to the next level. In my opinion..must have lemon! I’ll be making this again 🙂
Thank you so much! That’s perfect!
This was just delicious! I followed the recipe exactly except I added an extra carrot and used one cup of rice instead of half a cup. I loved the lemon and ended up using a whole lemon for two big bowls but it was perfect. Thank you for healthy and filling recipes like this one!
Thank you! Happy to have shared!
Hello, I saw your short on YouTube regarding an amazing sink.
Could you share the equipment name or place you got them. I’d love to have a setup like that.
Thank you in advance
Of course! I got it from Kohler. I talk more about it in my Designing My Dream Kitchen post.
Super easy and delicious!!! Everyone loved it!
Thank you! Glad everyone enjoyed!
We made the lemon soup for dinner and it was ‘so good’ as you always say. Easy to make and really tasty; thanx so much !
That’s amazing! You’re so welcome!
Yummy
So good!
Super simple and delicious. I loved the brightness and freshness of the lemon juice! In addition to oregano, I added dried parsley and thyme for some extra flavor in the broth. I also used a medium grain white rice (Arborio) and it was perfect! Will definitely make this again! Thank you!
Thank you! That’s perfect. So glad you’re enjoying the recipe!
Wonderful recipe, Yumna!
Thank you!!!
Looks delicious. I love making soup. Thanks!
Thank you! It’s especially good during the winter!
This was so easy to make and super flavorful! Even my kids liked it 🙂 A great weeknight dinner for busy families!
That makes me so happy to hear! Thank you!
I was sick and desperately needed some feel good soup. This was so good, warm, cozy, delicious, tasty and nutritious! My kids loved this! I’m never buying soup again!
So glad it hit the spot! Hope you feel better soon!
My grandma makes dinner every night for our family and is the biggest blessing we could ever have so I decided to steal her spotlight and make this amazing and easy soup! It was delicious, super fast and quick to make, and it made our night getting to try something that is new and healthy. Thank you for this amazing recipe.
That’s so sweet of your grandma! I feel honored that you decided to make my recipe for the family and enjoyed!
I could have soup any day of the year; rain, shine, winter summer. But this is just absolutely delicious. I added some dashes of tabasco sauce for a little kick in my bowl too. I really could have this daily 🙂
Same here! So glad you enjoyed!
AMAZING! Both my husband and I loved it! Perfect for cold winter days in Canada!
Thank you! That’s perfect!
Was such a yummy soup, and soooo filling! I added some leftover chickpeas and it was just divine, warm, and comforting 🙂
Thank you! The chickpeas are such a great addition!
This soup is so good!! I used long grain rice because that is what I had in my cabinet and it still worked out fine. Made it on a very cold night and it was perfect to warm up my insides! I also had a rotisserie chicken on the side (a meatless meal is not my husbands favorite) and I threw a couple pieces of the chicken into my 2nd bowl (yes, I had a second bowl) and it was a great addition!
Thank you so much! Glad it hit the spot!!
Hi! Didn’t have any zucchini at home but it’s a really good soup. Thank you!
Glad you still enjoyed! You’re so welcome!
Really yummy, even my picky eater liked it. Love it 😊
That’s amazing! Yay!!
Very easy and with a rich taste!!! My family loved it. For someone sick you can even add shreaded chicken just to that plate. I also added avocado too to compensate the celery flavor 🙂 but love love love it!
Thank you!! So glad you all enjoyed!
Easy and SUPER flavorfull!!! My family loved it. For someone sick you can even add shreaded chicken just to that plate. I also added avocado too to compensate the celery flavor 🙂 but love love love it!
Thank you so much! Love the sound of adding avocado!
Awesome 👍
Thank you so much!