Lemon Chicken Soup With Rice And Peas
User Reviews
4.6
Lemon Chicken Soup With Rice And Peas
Description
The Lemon Chicken Soup With Rice And Peas melds simple ingredients into a balanced, flavorful broth. Butter-sautéed onions provide a gentle sweetness and aroma at the start, followed by the introduction of bite-sized chicken breast pieces cooked until just opaque. Long grain rice is added with chicken broth and water, allowing the grains to cook until tender and absorb the broth’s flavors. The addition of freshly squeezed lemon juice imparts a bright acidity that lifts the dish and contrasts with the savory chicken and rice.
Peas added near the end bring a mild sweetness and pop of color. The optional hot sauce can introduce a customizable warming spice. Chives or dill garnish the soup with a light herbaceous note. Overall, the texture is soothing with tender chicken, soft rice, and slight crunch from peas.
This soup works well for a gently flavored meal and can be adjusted with various herbs or spice levels based on preference. Storing leftovers in an airtight container and keeping rice texture in mind helps maintain the best quality.
Ingredients
- 1 tablespoon butter unsalted
- 1 medium onion chopped
- 2 chicken breast 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 pea 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.
Notes
- Use fresh lemon juice for a brighter, more pronounced flavor in the soup.
- Keep rice separate if making ahead to prevent over-softening when reheating.
- Hot sauce is optional; add cautiously or individually to control spiciness.
- Cool soup to room temperature before refrigerating and store in airtight containers for up to 3-4 days.
- Experiment with different herbs and seasonings to suit your taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 191kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 349mg | 15% |
| Potassium | 398mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 19mg | 21% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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