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
Units
Scale
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
