Greek Lemon Rice Shrimp Soup Recipe
Greek Lemon Rice Shrimp Soup (also known as Avgolemono), is one of my favorite soups to serve for my Reiki classes. I like it with a bit more lemon in it than some people so I taste it and add lemon juice to suit. I keep the shrimp on the side for seafood allergies, but those people with thyroid problems (and that’s a LOT of people these days) really love the shrimp. It refrigerates well and doesn’t last long around our house. It’s a good soup to make and freeze also when your chickens are laying full-force. It’s easy to make.
Ingredients for Greek Lemon Rice Shrimp Soup:
- 12 cups Water
- 12 cubes Chicken Bouillon
- 1 cup Uncooked Jasmine Rice
- 1/3 tea. Black Pepper
- 4 Lemons–Juiced
- 6 Eggs–Beaten until frothy with the Lemon Juice
- 2-3 cups Frozen or Fresh Shrimp (Optional) Added about 5 minutes before serving.
Heat the water, bouillon cubes, rice and pepper until the rice is done, about 20 minutes. Beat the eggs and lemon together then add a few cups of the hot broth to the egg/lemon mixture. You are trying to warm the egg mixture a bit so it won’t curdle. Add the mixture to the pot of cooked rice and bullion. Stir and let cook about 3-5 minutes. Do not boil so the Vitamin C is preserved. Serve hot. Freezes well. Makes 1 Gallon. Serves 8
Helpful Links and References for Greek Lemon Rice Shrimp Soup:
- What is Jasmine rice and how does it compare to other rices: https://www.wisegeek.com/what-is-jasmine-rice.htm
Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at https://naturalhealthtechniques.com