Lemon Chicken Soup with Rice and Peas Recipe

This Lemon Chicken Soup with Rice and Peas is a bright and comforting bowl of sunshine, perfect for a chilly day or whenever you need a little pick-me-up. Tender chicken, fluffy rice, and sweet peas swim in a flavorful lemon-infused broth. It’s like a warm hug in a bowl, and trust me, you’ll be making this one again and again!

Ingredients

• Unsalted butter: Adds richness and helps sauté the onion.
• Onion: Provides a savory base for the soup.
• Boneless, skinless chicken breasts: The protein of the dish, cut into bite-sized pieces for quick cooking.
• Long grain rice: Adds substance and soaks up the flavorful broth.
• Low sodium chicken broth: The base of the soup, adding depth of flavor.
• Water: Helps create the right consistency for the soup.
• Salt and pepper: Essential seasonings to enhance the flavors.
• Freshly squeezed lemon juice: The star of the show! Adds a bright, citrusy zing.
• Hot sauce: Optional, but adds a delightful touch of heat.
• Frozen or canned peas: Adds sweetness and a pop of color.
• Chives or dill: Fresh herbs for garnish, adding a final touch of flavor.

How to Make Lemon Chicken Soup with Rice and Peas

Step 1: Sauté the Onion

In a large soup pot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, but don’t brown it.

Step 2: Cook the Chicken

Add the chicken pieces to the pot and cook for about 3 minutes, or until no longer pink.

Step 3: Add the Remaining Ingredients and Simmer

Add the rice, chicken broth, water, salt, pepper, lemon juice, and hot sauce (if using) to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the rice is cooked through, about 15-20 minutes.

Step 4: Add the Peas

Stir in the peas and cook for a couple more minutes, until they are heated through.

Step 5: Garnish and Serve

Ladle the soup into bowls and garnish with fresh chives or dill. Serve hot.

How to Serve

Here’s how you can serve this flavorful soup:

• Garnishes: Top with extra fresh herbs like parsley or thyme. A dollop of Greek yogurt or a sprinkle of grated Parmesan cheese would also be delicious.
• Side Dish: Serve with crusty bread for dipping or a simple green salad.
• Make it a Meal: Add more protein by including cooked shredded chicken, or add more vegetables like carrots, celery, or spinach.

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature before storing it in an airtight container in the refrigerator for up to 3-4 days.

Freezing

You can freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat the soup in a pot on the stove or in the microwave until heated through.

FAQs

1. Can I use brown rice instead of white rice?

Yes, you can use brown rice. However, brown rice takes longer to cook, so you’ll need to adjust the cooking time accordingly.

2. Can I make this soup without chicken?

Yes, you can omit the chicken for a vegetarian version. You could add more vegetables, like diced carrots and celery, to make it more hearty.

3. Can I use dried herbs instead of fresh herbs?

Yes, you can use dried herbs. Use about 1/3 the amount of dried herbs as you would fresh herbs.

4. How can I make this soup spicier?

Add more hot sauce or a pinch of red pepper flakes to the soup. You could also add some chopped jalapeños for a more significant kick.

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