If you’re craving something bright, comforting, and just downright satisfying, this Lemon Chicken Rice Soup Recipe is going to become your new go-to. I absolutely love how the zesty lemon cuts through the richness of the chicken and broth, while the tender rice and peas add such a homey touch. When I first tried this soup, it instantly felt like a warm hug on a chilly day, and I’ve been making it ever since. Stick with me—I’m sharing all my tips to make sure your soup turns out perfect every single time.
Why You’ll Love This Recipe
- Bright and Comforting: The fresh lemon juice gives the soup a vibrant flavor that’s both refreshing and soothing.
- Simple Ingredients: No fancy or hard-to-find items needed—you can make this with what you probably already have.
- Quick and Easy: It comes together in under an hour, which is perfect for a weeknight meal or a lazy weekend lunch.
- Versatile and Family-Friendly: Mild enough for kids yet flavorful enough for adults, with easy ways to customize.
Ingredients You’ll Need
This Lemon Chicken Rice Soup Recipe mixes staple ingredients that combine into a soup boasting bright citrus notes with hearty chicken and soothing rice. When shopping, I recommend picking fresh onions and lemon—those little details really elevate the final dish.
- Butter: Unsalted is best here so you control the seasoning, but you can use salted if that’s what you have on hand.
- Onion: I like to use yellow or white onions—they add a mellow sweetness without overpowering the soup.
- Chicken breasts: Boneless and skinless keep things lean and easy to chop into bite-sized pieces.
- Rice: Long grain rice is my favorite for this soup since it stays fluffy and holds its shape well.
- Chicken broth: Low sodium lets you control the saltiness without making the soup too salty.
- Water: Just plain water to stretch the broth and help cook the rice.
- Salt and black pepper: To taste—you’ll adjust these later as the soup simmers.
- Lemon juice: Freshly squeezed for that unmistakable burst of citrus aroma and flavor.
- Hot sauce: Optional but highly recommended if you like a subtle kick—I use about a tablespoon and adjust to spice preference.
- Peas: Frozen or canned both work; I usually go for frozen for that nice pop of sweetness and color.
- Chives or dill: For garnish, adding a fresh herbal touch right before serving.
Variations
I like to keep this Lemon Chicken Rice Soup Recipe easy, but it’s such a flexible canvas—you can tweak it to make it your own. Don’t hesitate to try different herbs or add veggies you love. That’s what makes it fun!
- Herb swap: I once tried dill instead of chives, and the subtle anise-like flavor really complemented the lemon beautifully.
- Spicier kick: If you like more heat, toss in some crushed red pepper flakes along with the hot sauce for a deeper spice profile.
- Substitute rice: For a nuttier feel, I’ve used brown rice—just remember it takes longer to cook, so adjust simmer time accordingly.
- Vegetarian twist: Leave out chicken and toss in extra veggies and tofu; just use vegetable broth instead of chicken broth.
How to Make Lemon Chicken Rice Soup Recipe
Step 1: Sauté the onion gently
Melt the butter in a large soup pot over medium heat, then add the chopped onion. This step is all about coaxing sweetness out without browning—so cook until soft and translucent, about 5 minutes. Stir frequently to avoid burning; this creates the perfect flavor base for your soup.
Step 2: Cook the chicken pieces
Toss your bite-sized chicken breast pieces into the pot with the softened onions. Stir and cook until the chicken is no longer pink, about 3 minutes. You want to lock in the juices but keep the chicken tender, so don’t overcook at this stage since it will simmer later.
Step 3: Add rice, broth, lemon juice, and spices
Pour in the rice, chicken broth, water, lemon juice, hot sauce, and season with salt and pepper. Bring everything to a rolling boil before lowering the heat to a gentle simmer. This is the magic moment—the rice soaks up all those lovely flavors, taking about 15 to 20 minutes to cook through. Keep an eye on it and stir occasionally to prevent sticking.
Step 4: Stir in the peas and finish cooking
Once the rice is tender, add the peas and let them cook for just a couple more minutes. This keeps them bright green and slightly crisp, adding a fresh bite to balance the soup’s richness.
Step 5: Garnish and serve warm
Sprinkle chopped chives or dill over your bowl for a burst of color and freshness. Serve your Lemon Chicken Rice Soup Recipe piping hot—you’ll love the blend of comforting textures and tangy flavors in every spoonful.
Pro Tips for Making Lemon Chicken Rice Soup Recipe
- Don’t Rush the Onion: Sweating onions slow and steady builds layers of flavor with no bitterness.
- Fresh Lemon is Key: Bottled lemon juice just can’t compete with the brightness of freshly squeezed.
- Taste Before Serving: Adjust salt, pepper, and hot sauce after simmering to perfectly suit your palate.
- Rice Texture Control: If your rice cooks faster than chicken, add chicken pieces later, or vice versa, to get everything just right.
How to Serve Lemon Chicken Rice Soup Recipe
Garnishes
I usually stick to fresh chives because their mild onion flavor pairs beautifully with the lemon, but dill is a fun alternative I use when I want an herbal twist. A little extra drizzle of olive oil right before serving can add a silky finish.
Side Dishes
Simple sides like crusty bread or garlic toast work wonderfully to mop up every last drop. Sometimes I serve with a crisp green salad to lighten the meal further—those crunchy textures balance the soup perfectly.
Creative Ways to Present
For a special occasion, I’ve ladled this soup into wide, shallow bowls and topped it with a lemon zest twist and microgreens—makes it look elegant but stays approachable. You can also serve it in mini soup cups for a fun appetizer at dinner parties.
Make Ahead and Storage
Storing Leftovers
I like to store leftover soup in airtight containers in the fridge for up to 3 days. I find the rice absorbs more liquid overnight, so you might want to add a splash of broth or water when reheating to loosen it up.
Freezing
This Lemon Chicken Rice Soup Recipe freezes well but a heads up—the rice can become a bit softer after thawing. I recommend freezing before adding peas, then stirring them in fresh when reheating for that fresh texture.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup feels too thick, add a little broth or water to get it back to your preferred consistency without losing that lovely flavor.
FAQs
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Can I use chicken thighs instead of breasts in this Lemon Chicken Rice Soup Recipe?
Absolutely! Chicken thighs add more richness and stay juicy, which some people prefer. Just cut them into small pieces similar to breasts and watch cooking time so they’re tender but not falling apart.
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What kind of rice works best for this soup?
Long grain rice is ideal because it remains fluffy and doesn’t clump too much when cooked in liquid. Avoid quick-cooking or instant rice varieties, as they might turn mushy during simmering.
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Can I make this soup vegetarian?
Yes! Swap chicken broth for vegetable broth and replace the chicken with hearty vegetables or tofu. The lemon and spices still give it plenty of flavor without meat.
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How do I prevent the rice from getting mushy?
Keep an eye on the cooking time, and simmer gently rather than boiling vigorously. Also, stirring occasionally but not too much helps keep rice grains intact. If you’re uncertain, remove the soup from heat right as the rice is tender but has a slight bite.
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Is the hot sauce necessary?
It’s optional but highly recommended! The small spicy kick balances the lemon’s acidity and adds complexity. If you prefer no heat, just skip it or substitute with a dash of smoked paprika.
Final Thoughts
This Lemon Chicken Rice Soup Recipe is one of those dishes that feels like a hug in a bowl—simple, hearty, yet bright and fresh. It’s become a staple in my home for both busy weeknights and when I want to impress guests with something cozy but a little bit special. Give it a try, and I promise you’ll keep reaching for this recipe again and again. Plus, it’s forgiving, so you can tweak it and make it your own. Enjoy every spoonful!
Print
Lemon Chicken Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Lemon Chicken Soup with Rice and Peas is a bright and flavorful dish perfect for chilly days or when you need a nourishing meal. Tender chunks of chicken, aromatic onions, and fresh lemon juice combine in a light chicken broth with rice and peas, creating a satisfying soup with a pleasant tang and subtle heat from hot sauce. Garnished with fresh chives or dill, this soup is easy to prepare and makes a wholesome family-friendly meal.
Ingredients
Soup Base
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 boneless, skinless chicken breasts, cut into small pieces
Soup Liquid & Seasoning
- 2/3 cup long grain rice
- 4 cups low sodium chicken broth
- 2 cups water
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon hot sauce, or to taste
Add-ins and Garnish
- 1 cup peas (frozen or canned)
- 2 tablespoons chives or dill for garnish
Instructions
- Cook Onion: In a soup pot, melt the butter over medium heat. Add the chopped onion and sauté gently, stirring often, until it becomes soft and translucent without browning. This builds a flavorful base for the soup.
- Cook Chicken: Add the small pieces of chicken breast to the pot with the onions. Cook for about 3 minutes until the chicken loses its raw pink color and starts to firm, ensuring it is partially cooked before adding liquids.
- Add Ingredients & Cook: Stir in the rice, chicken broth, and water. Season with salt and black pepper, then add the fresh lemon juice and hot sauce according to your taste preference. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Cover and cook until the rice is tender and cooked through, about 15 to 20 minutes.
- Add Peas: Once the rice is cooked, add the peas to the soup. Continue cooking for a couple more minutes until the peas are heated through, blending their sweetness into the soup.
- Garnish & Serve: Ladle the hot soup into bowls and garnish with freshly chopped chives or dill. Serve immediately for the best flavor and warmth.
Notes
- Use low sodium chicken broth to better control the salt content of the soup.
- Adjust the amount of lemon juice and hot sauce to your taste for a milder or more tangy and spicy soup.
- Long grain rice works best for texture in this soup; avoid quick-cooking rice as it may become mushy.
- You can substitute peas with other vegetables like corn or green beans for variation.
- For a richer flavor, substitute butter with olive oil or add a bay leaf during simmering, removing it before serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
