Lemon Chicken Soup With Rice And Peas

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

1. 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.
2. Cook Chicken: Add the chicken to the pot and cook for about 3 minutes or until no longer pink.
3. 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.
4. Add Peas: Add the peas and cook for a couple more minutes.
5. Garnish & Serve: Garnish with chives or dill and serve.

FAQs & Expert Tips

FAQs

Tips

1. Play around with different herbs and spices to customize the soup to your liking.
2. Use fresh lemon, it makes all the difference!
3. If making ahead, keep the rice out.
4. 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.

More Great Recipes To Try

• Creamy Loaded Potato Soup
• Chicken and Rice Soup
• Sautéed Peas
• Chicken Potato Soup
• Egg Roll Soup