Description
This refreshing Lemon Chicken Soup with Rice and Peas is a light yet satisfying dish perfect for any season. It combines comforting flavors with a tangy twist.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 chicken breasts, boneless and skinless, cut into small pieces
- ⅔ cup long grain rice
- 4 cups low sodium chicken broth
- 2 cups water
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ⅓ cup freshly squeezed lemon juice
- 1 tablespoon hot sauce, or to taste
- 1 cup peas, frozen or canned
- 2 tablespoons chives or dill, for garnish
Instructions
- In a soup pot, melt the butter over medium heat. Add the chopped onion and sauté gently without browning until the onion becomes soft and translucent.
- Add the small pieces of chicken breast to the pot. Cook for about 3 minutes or until the chicken is no longer pink on the outside.
- Pour in the rice, chicken broth, and water. Season the soup with salt and black pepper. Stir in the freshly squeezed lemon juice and hot sauce. Bring to a rolling boil, then reduce the heat to low and let it simmer for 15 to 20 minutes.
- Stir in the peas and cook for an additional 2 to 3 minutes.
- Remove from heat. Ladle into bowls and garnish with freshly chopped chives or dill. Serve hot.
Notes
- This soup can be served as a wholesome lunch or a soothing dinner.
- Adjust the amount of lemon juice and hot sauce to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Lemon Chicken Rice Soup, Chicken Soup, Rice Soup, Lemon Soup