Description
A classic comfort food, this Lemon Chicken Soup with Rice and Peas is light yet satisfying. Tender chicken and fluffy rice simmer in a bright lemon-infused broth, finished with sweet peas and fresh herbs. Perfect for a cozy weeknight meal.
Ingredients
Units
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- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 boneless, skinless chicken breasts, cut into small pieces
- 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)
- 1 cup frozen or canned peas
- 2 tablespoons chives or dill, for garnish
Instructions
- Sauté the Onion: Melt the butter in a large soup pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Do not brown.
- Cook the Chicken: Add the diced chicken to the pot and cook until no longer pink, approximately 3 minutes.
- Add Liquids and Rice: Add the rice, chicken broth, and water to the pot. Season with salt and pepper. Stir in the lemon juice and hot sauce (if using). Bring to a boil, then reduce heat to a simmer. Cook until the rice is tender, about 15-20 minutes.
- Add Peas: Stir in the peas and cook until heated through, about 2 minutes.
- Garnish and Serve: Garnish with fresh chives or dill and serve hot.
Notes
- Feel free to add other vegetables like carrots or celery.
- Fresh lemon juice is key for the best flavor. Bottled juice can be used in a pinch, but the taste will be different.
- If making ahead, cook the rice separately and add it to the soup when reheating to prevent it from becoming mushy.
- The hot sauce is optional. Add it to taste or serve it on the side for those who prefer a little heat.
- Cool the soup completely to room temperature before storing leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
