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In the heart of Greek cuisine lies a treasure that brings warmth and comfort to many—a dish known affectionately as Lemony Comfort Bowl, or more traditionally, Greek Lemon Rice Soup. This delightful soup is celebrated for its vibrant flavors and creamy texture, making it a quintessential comfort food that evokes feelings of nostalgia and home. Whether enjoyed on a rainy day or served to soothe during a cold winter evening, this soup has an uncanny ability to wrap you in a cozy embrace, reminiscent of family gatherings and cherished memories.

Greek Lemon Rice Soup

Discover the heartwarming goodness of Greek Lemon Rice Soup, known as Lemony Comfort Bowl. This delightful dish combines creamy textures with zesty lemon flavor, creating a comforting experience that's perfect for any season. Packed with nutritional benefits from fresh vegetables and wholesome ingredients, it's not just a meal but a cherished family tradition. Easy to make and adaptable for various dietary needs, this soup will wrap you in warmth and nostalgia. Dive into a bowl of comfort today!
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Ingredients
  

1 cup long-grain rice (like basmati or jasmine)

6 cups low-sodium chicken broth

2 medium carrots, diced

2 stalks celery, diced

1 medium onion, finely chopped

4 cloves garlic, minced

3 large eggs

1/3 cup fresh lemon juice (about 2-3 lemons)

1 teaspoon lemon zest

1 teaspoon dried oregano

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

3 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.

    Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Broth & Rice: Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, add the rinsed rice. Reduce heat to low, cover the pot, and let it simmer for about 15-20 minutes until the rice is tender and has absorbed some of the broth.

        Make the Egg-Lemon Mixture: In a medium bowl, whisk together the eggs, lemon juice, lemon zest, oregano, salt, and pepper until well combined.

          Temper the Eggs: To avoid curdling, slowly add a ladle of the hot soup broth into the egg-lemon mixture while continuously whisking. This process warms the eggs gently.

            Combine & Finish the Soup: Remove the pot from heat. Gradually stir the warmed egg-lemon mixture back into the soup, making sure to stir continuously. This will create a creamy texture without cooking the eggs. Taste and adjust seasoning with more salt or lemon juice if desired.

              Serve: Ladle the warm soup into bowls and garnish with fresh chopped parsley. Enjoy the comforting, tangy goodness!

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings