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Lemon Rice Soup

Rich and zesty lemon rice soup is an avgolemono-style soup filled with tender rice in a silky broth with egg yolks and fresh lemon juice. It's a family favorite and easy to make in the slow cooker!
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Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 15 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Main Ingredients
  • 6 cup vegetable broth or use chicken broth
  • 0.5 cup white long grain rice do not use instant rice
  • 3 sprigs fresh thyme
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 teaspoon garlic powder or to taste
  • 3 egg yolks
  • 2 large lemons juiced (about 0.25 cup juice)
  • 0.25 cup heavy cream or you can use milk
  • 0.5 teaspoon chili powder or to taste
  • salt and fresh ground black pepper to taste
  • 1 tablespoon chopped fresh parsley for garnish
  • lemon slices for garnish

Method
 

Preparation Steps
  1. Combine the ingredients. In your crock pot or slow cooker, combine vegetable broth, rice, thyme sprigs, onion powder, salt, pepper, and garlic powder.
  2. Cook. Cook on High for 3 hours or on Low for 6 hours.
  3. Temper the eggs. In a mixing bowl, combine egg yolks and lemon juice and whisk until combined. Ladle 1 cup of the soup into the egg mixture and whisk vigorously until well combined. Make sure to whisk very well. You don't want the eggs to scramble.
  4. Add the eggs. Remove the thyme sprigs from the soup. Whisk the egg yolks into the crock pot. Close the lid and continue to cook for 10 minutes.
  5. Make it creamy. Remove the lid and turn off the crock pot. Stir in the heavy cream.
  6. Season and serve. Season the soup with chili powder and stir. Taste for salt and pepper and adjust accordingly. Serve garnished with parsley and lemon slices.