Lemon Rice Soup



  • Chicken Stock (1 Cup)
  • Saffron (1/4 TSP)
  • Rice (1 Cup Basmati)
  • Cream of Chicken (1 Cup)
  • Milk (1 Cup)
  • Lemon (1 TBS)
  • Salt and Pepper (To Taste)
  • Vegetable Oil (1 TBS)
  • Parsley Flakes for Garnish


  1. In a medium size saucepan with a lid, add one tablespoon of vegetable oil and set the heat on high.
  2. To the oil, add one cup of chicken stock, 1/4 teaspoon of saffron and 1/4 teaspoon of salt.
  3. While the stock comes to a boil, wash one cup of rice and set it aside.
  4. When the stock comes to a boil, add the washed rice and set the heat to medium/low temperature.
  5. While the rice is cooking, get another saucepan and make the sauce.
  6. In a small saucepan, add one cup of cream of chicken from a can.
  7. To that, add one cup of milk.
  8. Add one tablespoon of lemon.
  9. Add salt and pepper.
  10. Keep stirring and let the sauce come to a simmer. Then set the heat on low.
  11. After it has simmered for about 3-5 minutes, add the rice to the sauce.
  12. Set it in a bowl and garnish the soup with freshly chopped parsley.

Enjoy 🙂