Many recipes suggest that you can use any type of rice for lemon rice soup.
Well, sure, you can.
But that doesn’t mean you should.
The rice you should choose for this dish depends on the kind of soup you’re aiming for.
In this post, I’ll mention the top 3 rice varieties for Avgolemono, depending on whether you want a creamy soup, lighter broth, or a balance of the two!
Best Rice for Creamy Lemon Rice Soup: Arborio Rice
I personally prefer my lemon rice soup to be creamy and rich.
To achieve this kind of texture, I often use Arborio rice for the dish!
Yup– the crowned grain for other creamy dishes like risotto and rice pudding.
Reasons to Use Arborio Rice for Creamy Avgolemono
High Starch Content: The high starch content that Arborio rice releases when it’s cooked is crucial for achieving the creamy and thick texture of lemon rice soup. The more Arborio rice you use, the thicker your soup becomes.
Ideal Texture: Despite being soft and creamy on the outside, which contributes to the creaminess of the soup, Arborio rice still maintains a firm or al dente texture at its core, giving the soup a balanced consistency.
Flavor Absorption: Arborio rice, like most shorter rice varieties, is extremely good at absorbing flavors. This makes the grain perfect for lemon rice soup, where you want each grain to be infused with the savory and tangy elements of the ingredients.
Best Rice for Lighter Lemon Rice Soup: Long-Grain White Rice
If you prefer your soup to have lighter broth, the best rice you can use for lemon rice soup is long-grain white rice.
You can find this grain pretty much in every grocery store.
So, unsurprisingly, it’s a pantry staple for many rice-loving Americans.
Why Use Long-Grain White Rice for Lighter Avgolemono
Less Starch Content: As mentioned earlier, starchier grain varieties lead to creamier soups. So, if you want a clearer broth, you must use long-grain rice varieties that aren’t starchy, and long-grain white rice suits the role perfectly.
Neutral Flavor: Unlike other long-grain rice varieties like Basmati rice, long-grain white rice has a very neutral flavor. This allows other ingredients in your soup, such as the lemon and broth, to stand out without being overpowered by the rice’s fragrance or flavor.
Readily Available: Among long-grain rice varieties that can also let you cook lemon rice soup with a clearer broth, this grain is the easiest to find. For home cooks, this quality is always an unmatched advantage, right?
Best Rice for Balanced Lemon Rice Soup: Jasmine Rice
Some prefer creamier Avgolemono; others prefer a lighter broth.
If you’re someone who seeks the middle ground between these two…
Your best bet is to pick Jasmine rice!
Among long-grain white rice varieties, this grain is one of the stickiest, providing a creamy texture.
However, since it’s nowhere near as sticky as short-grain rice varieties, your broth won’t be too thick as well!
Soup-erior Rice Varieties for Lemon Rice Soup
There you have it—the three best rice for chicken lemon rice soup, depending on whether you prefer your soup to be creamy, light, or somewhere in between.
But remember, rice is just one of the many components that make or break lemon rice soup.
If you really want to succeed in making this rice dish, don’t forget to temper the eggs and stir continuously as you cook.
Combine these reminders with the ideal rice of your choosing, and you’re sure to whip up the best Avgolemono your kitchen has ever tasted!
Creamy Lemon Rice Soup
Warm up your home with a bowl of this savory and creamy Lemon Chicken Soup, perfect for chilly days and when you’re feeling under the weather.
Ingredients
- 1 tablespoon of olive oil
- 1 small onion (finely chopped)
- 2 cloves of garlic (minced)
- ½ cup of shredded carrots
- 4 cups of low-sodium chicken broth
- ½ cup of Arborio rice
- 1 cup of shredded rotisserie chicken
- ¼ cup of freshly squeezed lemon juice (about 1 lemon)
- 2 large eggs
- ½ teaspoon of salt (or to taste)
- ¼ teaspoon of black pepper (or to taste)
- 2 tablespoons of fresh dill
- 2 tablespoons of fresh parsley (chopped for garnish)
Instructions
- In a large saucepan over medium heat, heat the olive oil.
- Add the finely chopped onion and minced garlic to the pan. Sauté for about 3 minutes or until the onion becomes translucent.
- Stir in the shredded carrots and cook for another minute or two.
- Pour in the low-sodium chicken broth and bring it to a simmer.
- Add the Arborio rice to the saucepan. Cook for about 15 minutes or until the rice is tender.
- While the rice is cooking, whisk the eggs and freshly squeezed lemon juice together.
- Slowly pour a ladle of the hot broth from the saucepan into the egg mixture, whisking continuously to temper the eggs (crucial step).
- Reduce the heat to low. Stir the tempered egg mixture back into the soup in the saucepan.
- Add the shredded rotisserie chicken to the pot. Continue cooking gently for 5 more minutes without letting the soup boil. Stir occasionally.
- Stir in the fresh dill. Adjust the seasoning with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with the fresh parsley. Serve warm.
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