Crock Pot Lemon Rice Soup

This Crock Pot Lemon Rice Soup is a light and creamy recipe, which includes fresh lemons and white rice. It’s a no-fuss take on the classic, ready in about 6 hours and 20 minutes.

Crock Pot Lemon Rice Soup Ingredients

• 6 cups vegetable broth (or chicken broth)
• ½ cup white long grain rice (do not use instant rice)
• 3 fresh thyme sprigs
• ½ to ¾ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder (or to taste)
• 3 egg yolks
• 2 large lemons, juiced (about ¼ cup juice)
• ¼ cup heavy cream (or milk)
• ½ teaspoon chili powder (or to taste)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley, for garnish
• Lemon slices, for garnish

How To Make Crock Pot Lemon Rice Soup

1. Combine base ingredients: In your Crock Pot, add the broth, rice, thyme sprigs, onion powder, salt, pepper, and garlic powder. Stir to combine.
2. Cook the soup: Cover and cook on HIGH for 3 hours or LOW for 6 hours, until the rice is tender.
3. Temper the eggs: In a separate bowl, whisk together the egg yolks and lemon juice. Slowly ladle in 1 cup of the hot soup, whisking constantly to avoid curdling.
4. Add eggs to soup: Remove thyme sprigs from the soup. Whisk the egg mixture into the Crock Pot, cover, and cook for an additional 10 minutes on LOW.
5. Make it creamy: Turn off the heat and stir in the heavy cream. Mix well until fully blended.
6. Finish and serve: Season with chili powder, additional salt and pepper to taste. Serve with fresh parsley and lemon slices.

Recipe Tips

• Can I use cooked rice instead? If using cooked rice, add it only during the last 15 minutes to prevent overcooking.
• How to avoid curdled eggs: Always temper the egg yolks by whisking with hot broth before adding to the soup.
• Can I use lemon zest for extra flavor? Yes, add a bit of zest with the juice for a more intense lemon taste.
• Is it okay to use milk instead of cream? Yes, but cream will give the soup a richer texture.
• What if I don’t have thyme? Substitute with dried thyme or use a bay leaf for a subtle herb flavor.

What To Serve With Lemon Rice Soup

This fresh, citrusy soup pairs well with:

• Warm pita or flatbread
• Grilled chicken or salmon
• Greek salad
• Roasted vegetables

How To Store Lemon Rice Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat slowly to avoid curdling the eggs.

Freeze: Freezing is not recommended due to the eggs and cream, which may separate when thawed.

Lemon Rice Soup Nutrition Facts

• Calories: 169
• Carbohydrates: 20g
• Protein: 8g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 108mg
• Sodium: 276mg
• Potassium: 301mg
• Fiber: 1g
• Sugar: 2g
• Calcium: 44mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup dairy-free?
Yes, simply substitute the cream with unsweetened non-dairy milk like oat or almond.

Can I add chicken to this soup?
Yes, cooked shredded chicken can be added during the last 10–15 minutes of cooking.

Is this soup similar to avgolemono?
Yes, it’s a simplified, slow-cooked version of the classic Greek lemon rice soup with egg.

Can I use brown rice instead of white?
Brown rice requires a longer cooking time and may not soften properly in the same time frame.

Try More Recipes:

• Crock Pot Lasagna Soup
• Crock Pot Jalapeno Popper Soup
• Crock Pot Hungarian Mushroom Soup

Crock Pot Lemon Rice Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

6

hours 

10

minutes

Calories

169

kcal

A light, creamy lemon rice soup made in the slow cooker with fresh thyme and a citrusy egg-lemon finish.

Ingredients

• 6 cups vegetable broth or chicken broth

• ½ cup white long grain rice
  

• 3 fresh thyme sprigs
  

• ½ to ¾ teaspoon onion powder
  

• ½ teaspoon salt
  

• ¼ teaspoon black pepper
  

• ¼ teaspoon garlic powder
  

• 3 egg yolks
  

• 2 large lemons, juiced (¼ cup)
  

• ¼ cup heavy cream or milk
  

• ½ teaspoon chili powder
  

• Salt and pepper to taste
  

• 1 tablespoon fresh parsley

Directions

• Add broth, rice, thyme, and seasonings to Crock Pot.
  
• Cook on HIGH for 3 hours or LOW for 6 hours.
  
• Whisk egg yolks and lemon juice, then temper with hot broth.
  
• Remove thyme, stir egg mixture into soup. Cook 10 more minutes.
  
• Turn off heat and stir in cream.
  
• Season and serve with parsley and lemon slices.