Luscious Lemon Rice Soup

The original recipe for this soup came from one of the Best of Bridge cookbooks.  I have made a few changes to the instructions, and I’ve served it hundreds of times. It is delicious hot or cold, and it makes a comforting gift to take to a friend, who is feeling under the weather.

The soup is thickened with egg, not flour, and, as long as you choose the broth accordingly, this is a perfect dish to serve guests who are gluten intolerant. All of my grandchildren have enjoyed this soup, but my granddaughter savours every bite!

When served warm, this soup feels amazing on your insides. Sip it slowly and know that it is good for you.

Lemon Rice Soup

This recipe is delicious served ice cold in beautiful china teacups or warm in chunky stoneware mugs. I serve it as a light lunch or a delightful appetizer.


6 cups of chicken or turkey broth

⅓ cup long or medium-grain raw white rice (not converted)

1 teaspoon of salt (optional)

3 eggs

¼ cup of freshly squeezed lemon juice

1 lemon thinly sliced (garnish)


Combine broth, rice, and salt in a 4-quart pot and bring to a boil. Cover, reduce heat and simmer until the rice is tender (25 minutes).

Remove from heat and let stand while preparing the eggs.

In a separate bowl, beat eggs, using an electric hand mixer, until thick. Continue beating as you slowly add the lemon juice.

Carefully, stir 2 cups of the hot broth and rice mixture into the egg mixture, half a cup at a time, as you continue beating.   

Then add this warmed egg mixture back into the remaining broth-rice mixture. Beat for one minute. Return the soup to the stove and bring it to the boil, stirring constantly. Continue stirring, while boiling for two minutes.

Remove the soup from the heat and let it stand for an hour or so, to cool and thicken. Refrigerate the soup. This soup thickens as it chills. It should be the consistency of custard when ready to serve.

Serving suggestions:

One: Ladle soup into fine china teacups until approximately 2/3 full and place interesting teaspoons on the saucers. Sit several cups of soup on a tray and return to the fridge until guests arrive. Serve this soup, cold, as a refreshing appetizer on a hot day in summer. Garnish the edge of each cup with a thin slice of lemon. This soup is delicious served with a glass of white wine or a bottle of sparkling water. Tiny tea biscuits with cheddar cheese make a perfect accompaniment. If you know the history of your chosen cups or spoons, the conversation has a perfect beginning.  

Two: This soup is delicious served warm in the chill of winter. Ladle soup into stoneware mugs and microwave on high. The time required varies with the size of the cup. Place an interesting spoon on the saucer and serve to guests as they settle into a conversation. For a lovely lunch, serve the soup with wedges of warm cranberry cornbread and cheddar cheese.  


Comments (6)

  • Bev Gardner April 24, 2015 at 02:53 pm

    Love this soup Maureen - now I have the recipe.
    I so enjoyed it cold as an appetizer -- so chic!

  • Isabelle Mills April 20, 2015 at 03:35 pm

    I love lemon rice soup, just the ordinary kind, but this sounds really gourmet. wonderful.

  • Mitzi Gold April 20, 2015 at 02:01 pm

    I'd love to have a bowl of your Luscious Lemon Rice Soup! Hot or Cold sounds good to me!

  • Marg Jones April 20, 2015 at 01:20 pm

    Sounds yummy, I will try this.
    Thanks maureen

  • Marion Murawsky April 20, 2015 at 12:21 pm

    I also have made this recipe of yours many times. It is a fav in our family.
    Beautiful pics.
    Looks so springy & bright.

  • Chang Li April 20, 2015 at 12:15 pm

    looks delicious!

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