Low Fat Lemon Rice Soup

Light, zesty, and comforting, this Low Fat Lemon Rice Soup is the perfect balance of flavor and nutrition. Made with wholesome ingredients like low-sodium broth, short-grain white rice, freshly squeezed lemon juice, and a hint of garlic, this vibrant soup is elevated by the creamy richness of an egg-lemon mixture, inspired by the classic Greek avgolemono. Tender bites of sautéed carrot, celery, and onion add a subtle sweetness and hearty texture, while a sprinkle of fresh parsley provides a bright finishing touch. Ready in just 45 minutes, this recipe is ideal for a quick and healthy lunch or dinner. Bursting with citrusy goodness and naturally low in fat, it’s a satisfying option for anyone seeking a guilt-free meal that doesn’t skimp on flavor.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups low-sodium chicken or vegetable broth
• 0.5 cup short-grain white rice
• 0.25 cup lemon juice, freshly squeezed
• 1 large egg
• 1 medium carrot, finely diced
• 1 medium celery stalk, finely diced
• 0.5 medium onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large pot, bring the low-sodium chicken or vegetable broth to a boil.

Step 2

Rinse the rice under cold water until the water runs clear. Add the rice to the boiling broth.

Step 3

Reduce the heat to low, cover, and let the rice simmer for about 15 minutes.

Step 4

In a medium bowl, whisk together the lemon juice and the egg until well blended. Set aside.

Step 5

In a pan, sauté the diced carrot, celery, and onion over medium heat for about 5 minutes or until the vegetables are soft.

Step 6

Add the minced garlic to the pan and sauté for an additional 1 minute until fragrant.

Step 7

Stir the sautéed vegetables into the pot with the rice and broth.

Step 8

Ladle a little of the hot broth from the pot into the lemon-egg mixture, whisking constantly to temper the egg.

Step 9

Slowly stir the tempered mixture back into the soup pot, stirring continuously to prevent the egg from curdling.

Step 10

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

Step 11

Simmer the soup on low heat for another 5 minutes, stirring occasionally, until the soup is slightly thickened and fully heated through.

Step 12

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1982.2g)

Amount per serving	% Daily Value*
Calories	421.2

Total Fat 11.8g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 219.5mg	0%
Sodium 2332.7mg	0%
Total Carbohydrate 58.8g	0%
Dietary Fiber 7.0g	0%
Total Sugars 10.2g
Protein 18.4g	0%

Vitamin D 53.8IU	0%
Calcium 244.2mg	0%
Iron 3.2mg	0%
Potassium 1335.4mg	0%

*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: 25.6%

Protein: 17.7%

Carbs: 56.7%