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.
Calories: 136 kcal
handful raw shrimp shells
lemon juice + zest of 1 lemon
Combine shrimp shells with water. Bring to a boil, reduce heat and simmer for 10-15 minutes.
Remove shrimp shells from pot and discard.
Add 1/3 cup rice. Cook for 10-15 minutes until rice is cooked through.
Add canned salmon, lemon juice and zest. Mix. Add salt/pepper to taste.
Serve topped with fresh watercress.
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)