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closeup of lemon chicken soup in a bowl.
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4.62 from 42 votes

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Lunch, Soup
Cuisine: Greek
Keyword: chicken soup, greek soup, lemon chicken soup
Servings: 6
Calories: 191kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.

Notes

  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.
  5. 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.

Nutrition

Serving: 1serving | Calories: 191kcal | Carbohydrates: 25g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 349mg | Potassium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 1mg