This yummy Lemon Chicken Soup With Rice And Peas is perfect for a cold winter day, especially if you’re feeling under the weather! Easy to make, lemony, bright and delicious.
I have the perfect remedy for when you feel a little tickle in your throat or a runny nose. I know we love the classic chicken noodle, but this lemon chicken soup is so delicious! Perfect for a cold winter day or when you just need a warm bowl of comfort. Made with simple, inexpensive ingredients, it’s lemony, delicious, and sure to satisfy.
Why Make This Lemon Chicken Soup
- Simple, Inexpensive Ingredients
- Perfect For A Cold
- Comfort Food
- Easy To Make/ Can Be Made In Advance
- One Pot Meal
This lemon chicken soup will cure anyone, especially with a bit of hot sauce in it! Made with only a handful of kitchen staple ingredients, this soup is classic, hearty and so flavorful. Not to mention, only one pot to clean and dinner ready in under an hour, what’s not to love about this recipe?
Ingredient Notes
- Chicken – I used boneless and skinless chicken breasts, cut into small pieces. You can also use boneless skinless chicken thighs.
- Butter – I choose unsalted so that I can control the sodium in the soup.
- Onion – Medium onion, white or yellow. This is essential in soups for all that flavor.
- Rice – You’ll want to go with a long grain rice for this soup. See “FAQs & Expert Tips” for more info!
- Chicken Broth – I opt for low sodium.
- Lemon Juice – I prefer using freshly squeezed, but store bought works as well.
- Hot Sauce – This is completely optional, but I find the hot sauce adds a kick to help cure any cold symptoms you may have! It’s great if you’re congested, it will help clear you up. Use my homemade hot sauce recipe, or your favorite!
- Peas – You can use fresh, frozen or canned.
How To Make Lemon Chicken Soup
- Cook Onion: In a soup pot, melt the butter over medium heat. Add the onion and saute (but do not brown) until the onion becomes soft and translucent.
- Cook Chicken: Add the chicken to the pot and cook for about 3 minutes or until no longer pink.
- Add Ingredients & Cook: Add the rice, chicken broth and water to the pot. Season with salt, pepper, add the lemon juice and hot sauce. Bring to a boil then reduce heat to a simmer and cook until the rice is cooked through, about 15 to 20 minutes.
- Add Peas: Add the peas and cook for a couple more minutes.
- Garnish & Serve: Garnish with chives or dill and serve.
FAQs & Expert Tips
FAQs
I find that the best rice to use in soups are long grain white rice such as basmati or jasmine rice. You can also use brown rice or wild rice, but just keep in mind that they take longer to cook and may require more liquid.
If you want to add some extra goodies into your soup, be my guest!
Corn, carrots, broccoli, spinach, celery, the possibilities are endless.
Absolutely! This soup is great to make in advance for future meals. If you’re making a batch ahead of time, I suggest leaving the rice out until you reheat and cook it fresh in the soup. This way the texture of the rice won’t be compromised and fall apart after reheating. See “Freezing/Make Ahead” for full instructions!
Tips
- Play around with different herbs and spices to customize the soup to your liking.
- Use fresh lemon, it makes all the difference!
- If making ahead, keep the rice out.
- Hot sauce is completely optional! If you’re worried about it being too spicy, leave it out and just add it in to your individual servings.
Leftovers
Make sure your soup has cooled down to room temperature before storing it. You can leave it right in the pot with the lid, or transfer it to an airtight container. Leftovers will last 3-4 days in the fridge.
Reheating
To reheat, microwave your soup for 30 seconds at a time until heated through. You can also reheat in a pot on the stovetop over medium heat. If you’ve found that the rice has absorbed too much of the liquid and the soup consistency is too thick, add some more chicken broth or water.
Freezing/Make Ahead
Whether you have leftovers or you want to make this soup advance, this recipe is a great option! You can freeze this soup right in the pot you made it in, or transfer it to an airtight container. Make sure your soup has cooled down fully before putting it in the freezer.
If you’re making a batch ahead of time, I suggest leaving the rice out until you reheat and cook it fresh in the soup. This way the texture of the rice won’t be compromised and fall apart after reheating.
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Lemon Chicken Soup With Rice And Peas
Ingredients
- 1 tablespoon butter unsalted
- 1 medium onion chopped
- 2 chicken breasts boneless and skinless, cut into small pieces
- ⅔ cup rice long grain
- 4 cups chicken broth low sodium
- 2 cups water
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ⅓ cup lemon juice freshly squeezed
- 1 tablespoon hot sauce or to taste
- 1 cup peas frozen or canned
- 2 tablespoon chives or dill, for garnish
Instructions
- Cook Onion: In a soup pot, melt the butter over medium heat. Add the onion and saute (but do not brown) until the onion becomes soft and translucent.
- Cook Chicken: Add the chicken to the pot and cook for about 3 minutes or until no longer pink.
- Add Ingredients & Cook: Add the rice, chicken broth and water to the pot. Season with salt, pepper, add the lemon juice and hot sauce. Bring to a boil then reduce heat to a simmer and cook until the rice is cooked through, about 15 to 20 minutes.
- Add Peas: Add the peas and cook for a couple more minutes.
- Garnish & Serve: Garnish with chives or dill and serve.
Recipe Notes
- Play around with different herbs and spices to customize the soup to your liking.
- Use fresh lemon, it makes all the difference!
- If making ahead, keep the rice out.
- Hot sauce is completely optional! If you’re worried about it being too spicy, leave it out and just add it in to your individual servings.
- Make sure your soup has cooled down to room temperature before storing it. You can leave it right in the pot with the lid, or transfer it to an airtight container. Leftovers will last 3-4 days in the fridge.
I’ve been drooling over this recipe since I saw it a few weeks ago. Finally making it tomorrow and am so excited! I’ll be substituting peas (eww shudder) with spinach. Hoping it turns out!
Super Yummy! All of your recipes are great, thank you so much for sharing!!
Thanks Maddy! So glad you enjoy them!
This looks delicious! Are you able to make this in the crockpot?
I don’t see why not!
This was easy and really yummy! Felt very healthy, and though we aren’t sick, next time we have a cold I will definitely make this soup. Thank you!
I loved this recipe! Thank you Joanna! Your recipes are awesome! Merry Christmas!
Merry Christmas to you too!
Hi Jo..I couldn’t hardly wait to make this soup…just made it today and it’s outstanding.. soooo refreshing with that fresh lemon juice.. thank you for sharing!
My pleasure, so glad to hear you enjoyed it!
Just had this today with some left over turkey. Very nice soup for this cold and dreary weather or anytime!
So glad you enjoyed it, Karen!
How would you adapt this using half a roast chicken? Thx
I would shred the roast chicken and add it in with the rice, so it all cooks together. That’s all.
Light & delicous!
I made this for dinner last night and it was so good my kids want it again today. You’re the best!
I love chicken and rice soup and this looks like a fabulous version! I love the addition of the lemon and peas. Great recipe!
That soup looks good!
I love lemon and chicken. I make a casserole with very similar flavours and I always feel so healthy afterwards.
Excellent soup, I made it today and it’s very tasty. Just delicious. Great pictures, also.
I’m not sure where the lemon flavor comes from as there is no lemon ingredient. Maybe I missed something?
•juice from 2 lemons
is on the list 🙂