Lemon Rice Soup Recipe

5 from 398 votes

Lemon rice soup is made with fresh lemon juice, vegetables, short-grain rice, and broth. Simple ingredients and an easy stovetop method.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Servings: servings

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.

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.

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