Lemon Chicken Soup With Rice And Peas

Lemon Chicken Soup With Rice And Peas is a warm, cozy, and bright-tasting soup made with tender chicken, soft rice, sweet green peas, and a fresh squeeze of lemon juice. It is the kind of soup that feels comforting like a hug but also tastes light and fresh at the same time. The chicken gives the soup a rich and savory flavor, the rice makes it filling, the peas add a pop of color and sweetness, and the lemon brings a cheerful, tangy twist that wakes up all the other flavors.

This soup is popular in many homes because it is simple to make, uses basic ingredients, and works well for lunch or dinner. It is also great when you want something warm on a cold day or when you are not feeling your best and want an easy, gentle meal. Even kids like it because it is not spicy, has soft textures, and tastes clean and bright instead of heavy.

You Should Try the Lemon Chicken Soup With Rice And Peas

You should try Lemon Chicken Soup With Rice And Peas because it is easy, healthy, and full of flavor without being complicated. You don’t need fancy tools or hard cooking skills to make it. Most of the steps are simple chopping, stirring, and simmering. It is also a smart recipe because you can use leftover chicken or rice if you have them, which saves time and reduces food waste.

Another reason to try it is that this soup is very flexible. You can make it thicker with more rice, lighter with more broth, or extra lemony if you like a stronger citrus taste. It is perfect for family meals, meal prep, or even packing in a thermos for school or work. Once you make it one time, you will see how easy and reliable it is.

Table of Contents

Ingredients you’ll need for Lemon Chicken Soup With Rice And Peas

Here is everything you need to make Lemon Chicken Soup With Rice And Peas:

• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 2 carrots, sliced into small pieces
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 cup cooked chicken, chopped or shredded
• 6 cups chicken broth
• ½ cup uncooked white rice or 1 cup cooked rice
• 1 cup green peas Fresh or frozen
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• ½ teaspoon dried thyme or oregano optional
• Juice of 1–2 lemons
• 1 tablespoon chopped parsley optional

How to Make Lemon Chicken Soup With Rice And Peas

Step 1

Place your large soup pot on the stove over medium heat and add the olive oil or butter. Once it is warm, add the chopped onion, carrots, and celery. Stir them slowly and let them cook for several minutes until they start to soften and smell sweet. This step builds the flavor base of your soup, so don’t rush it. Stir every so often so nothing sticks or burns. When the vegetables look slightly soft and glossy, add the minced garlic and cook for about one more minute, stirring gently.

Step 2

Next, pour in the chicken broth and bring everything to a gentle boil. If you are using uncooked rice, rinse it quickly under water and then add it to the pot now. Stir well so the rice does not stick together. Lower the heat to a simmer and let the soup cook slowly. This gives the rice time to become tender and soak up the tasty broth. Stir every few minutes and check that the heat is not too high.

Step 3

After the rice has cooked and is soft, add the chopped or shredded chicken and the green peas. Stir gently so the chicken breaks up nicely into the soup. Add the salt, pepper, and dried herbs if you are using them. Let the soup simmer for another 8–10 minutes so all the flavors mix together. Taste the broth and adjust the salt if needed.

Step 4

Turn the heat to low and squeeze in the fresh lemon juice. Start with one lemon, stir, and taste. If you like a brighter flavor, add more. Let the soup cook for another 2–3 minutes on very low heat. Do not boil hard after adding the lemon, or the flavor can change. Sprinkle chopped parsley on top if you like, and serve warm.

Step 5

If you are using already cooked rice instead of uncooked rice, add it at the same time as the chicken and peas. Then simmer only about 10 minutes total so the rice does not become too soft.

You can add this post to your favorite Pinterest board!

Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Small bowl for lemon juice
• Stove
• Strainer If rinsing rice

Tips and Variation Ideas

Use rotisserie chicken to save time just chop and add.

Leftover rice works great and cooks faster.

Add a little lemon zest for extra lemon flavor.

If the soup gets too thick, add more broth or water.

What can I serve with this Lemon Chicken Soup With Rice And Peas ?

I love making lemon chicken soup with rice and peas when I want a warm and refreshing meal. It’s perfect for family dinners, and we really enjoy the refreshing lemon flavor with the tender chicken and rice. I usually serve it with a simple side dish, like a crispy dinner roll, and if I want to add a twist, a savory muffin or a simple homemade cake goes perfectly. This soup is comforting, nutritious, and easy to make, and it always brings everyone together.

Commonly Asked Questions

Can I use frozen peas ?

Yes, frozen peas are great and should be added near the end of cooking.

Can I use brown rice instead of white rice ?

Yes, but brown rice takes longer to cook and may need extra broth.

How long does it last in the fridge ?

It keeps well for about 3–4 days in an airtight container.

Can I freeze this soup ?

Yes, but it freezes better without the rice added.

Lemon Chicken Soup With Rice And Peas

Recipe by sophieCourse: Main Course, SoupsCuisine: MediterraneanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

280

kcal

Total time

45

minutes

Lemon Chicken Soup With Rice And Peas is a warm, cozy, and bright soup made with tender chicken, soft rice, sweet peas, and fresh lemon juice. It’s easy to cook, family-friendly, and perfect for a comforting lunch or dinner.

Ingredients

• 2 tablespoons olive oil or butter

• 1 small onion, finely chopped

• 2 carrots, sliced into small pieces

• 2 celery stalks, sliced

• 2 garlic cloves, minced

• 1 cup cooked chicken, chopped or shredded

• 6 cups chicken broth

• ½ cup uncooked white rice or 1 cup cooked rice

• 1 cup green peas Fresh or frozen

• 1 teaspoon salt adjust to taste

• ½ teaspoon black pepper

• ½ teaspoon dried thyme or oregano optional

• Juice of 1–2 lemons

• 1 tablespoon chopped parsley optional

Directions

• Place your large soup pot on the stove over medium heat and add the olive oil or butter. Once it is warm, add the chopped onion, carrots, and celery. Stir them slowly and let them cook for several minutes until they start to soften and smell sweet. This step builds the flavor base of your soup, so don’t rush it. Stir every so often so nothing sticks or burns. When the vegetables look slightly soft and glossy, add the minced garlic and cook for about one more minute, stirring gently.
• Next, pour in the chicken broth and bring everything to a gentle boil. If you are using uncooked rice, rinse it quickly under water and then add it to the pot now. Stir well so the rice does not stick together. Lower the heat to a simmer and let the soup cook slowly. This gives the rice time to become tender and soak up the tasty broth. Stir every few minutes and check that the heat is not too high.
• After the rice has cooked and is soft, add the chopped or shredded chicken and the green peas. Stir gently so the chicken breaks up nicely into the soup. Add the salt, pepper, and dried herbs if you are using them. Let the soup simmer for another 8–10 minutes so all the flavors mix together. Taste the broth and adjust the salt if needed.
• Turn the heat to low and squeeze in the fresh lemon juice. Start with one lemon, stir, and taste. If you like a brighter flavor, add more. Let the soup cook for another 2–3 minutes on very low heat. Do not boil hard after adding the lemon, or the flavor can change. Sprinkle chopped parsley on top if you like, and serve warm.
• If you are using already cooked rice instead of uncooked rice, add it at the same time as the chicken and peas. Then simmer only about 10 minutes total so the rice does not become too soft.

Notes

• Use rotisserie chicken to save cooking time.
• Add lemon juice at the end for the freshest taste.
• Add peas near the end so they stay green and sweet.
• Cook rice separately if you plan to store leftovers.

YOU MIGHT ALSO LIKE…

White Bean and Kale Soup

Garlic Parmesan Chicken Soup Recipe

Easy Chicken Ramen Soup

Italian Wedding Soup