5 from 1 vote
Lemon rice soup comes together in less than 30 minutes and only requires 4 ingredients + a secret ingredient to make a super flavorful quick home made broth. A healthy gluten-free and dairy-free lunch doesn't get easier than this.
Lemon Rice Soup with Salmon and Watercress {GF, DF}
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Lemon rice soup comes together in less than 30 minutes and only requires 4 ingredients + a secret ingredient to make a super flavorful quick home made broth. A healthy gluten-free and dairy-free lunch doesn't get easier than this.
Course: Lunch
Cuisine: Healthy
Servings: 4
Calories: 136 kcal
Author: Vicky Berman
Ingredients
  • 2 handful raw shrimp shells
  • 2 liters water
  • 1/3 cup rice uncooked
  • 2 6 ounce cans salmon
  • 2 tablespoons lemon juice + zest of 1 lemon
  • 4 handfuls watercress
Instructions
  1. Combine shrimp shells with water. Bring to a boil, reduce heat and simmer for 10-15 minutes.
  2. Remove shrimp shells from pot and discard.
  3. Add 1/3 cup rice. Cook for 10-15 minutes until rice is cooked through.
  4. Add canned salmon, lemon juice and zest. Mix. Add salt/pepper to taste.
  5. Serve topped with fresh watercress.
Recipe Notes

Optional - prepare the rice separately and just add to the soup when serving (if you plan on making a big batch of soup this is better because the rice will continue to expand the longer it sits in the broth)