Where I live in Northwest Indiana, any big event you go to at a banquet hall kicks off the meal with lemon rice soup. This is the part of the meal you look forward to the most. The chicken might be all gooey on top and weird looking, the potatoes cold, and the bar line long, but a hot bowl of soup with homemade rolls and butter, mmmm. Somehow, the dining halls get it right. My husband and I joke that starting in February, we enter “banquet season.” We have multiple work events a few weeks apart all at the same location. The very same location with the best soup. No problem. Except that about two years ago, event planners started picking the buffet option. No more lemon rice soup. Oh, no!
Enter my friend and coworker, Joanie. She makes homemade soup for lunch all the time and I am forever quizzing her on what she brings. One day, she walks in with her version of lemon rice soup. I couldn’t believe how simple it was to throw together. I also couldn’t believe that I had never thought to make it myself before, especially during banquet “off-season.”
I hope you enjoy this as much as we do. There is a lot of to your taste kind of direction in this recipe depending on how thick you like it or how lemony you like it. I’ll give you my ratios and you can adjust from there.
Lemon Rice Soup
2 big cans cream of chicken soup
1 carton or big can of chicken broth – you will decide how much to use
2 cups prepared rice
2 lemons, juiced
Open the cans of cream of chicken soup and spoon into a big pot (pasta sized, not huge). Start adding chicken broth and stir to incorporate it. Turn the heat on so that you are heating the soup up as you are mixing it. I add a cup and then just keep pouring it in until I get it to almost the consistency that I like. When it is still a little bit too thick still, I add the lemon juice and stir it. I then decide if I want to add more broth or not. You can’t mess this up. It’s really just a personal preference. At this point, my soup is thinner than I like it at the end. I add a lot of rice to mine so the rice thickens the soup. I taste the soup as I’m making it and decide whether or not I need to add more lemon juice or more broth. I used to add chicken to it as well but we have found that we like it better without it. If you prefer more meat, add it in. Once the soup is heated through, it is ready to eat.
This soup stores very well in the refrigerator for a couple of weeks. I usually make a double batch of it and we eat it for a meal one night and for lunches for the next week or so.
Source: Slightly adapted from Joanie