Lemon Chicken Soup With Rice And Peas

Check ingredients as you prepare them. These checks stay on this page.

• 1 tablespoon butter (unsalted)
  Ingredient note

  Source: 1 tablespoon butter (unsalted)
• 1 each medium onion (chopped)
  Ingredient note

  Source: 1 medium onion (chopped)
• 2 each chicken breasts (boneless and skinless, cut into small pieces)
  Ingredient note

  Source: 2 chicken breasts (boneless and skinless, cut into small pieces)
• ⅔ cup rice (long grain )
  Ingredient note

  Source: ⅔ cup rice (long grain )
• 4 cups chicken broth (low sodium)
  Ingredient note

  Source: 4 cups chicken broth (low sodium)
• 2 cups water
  Ingredient note

  Source: 2 cups water
• ½ teaspoon salt (or to taste)
  Ingredient note

  Source: ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
  Ingredient note

  Source: ½ teaspoon black pepper (or to taste)
• ⅓ cup lemon juice (freshly squeezed)
  Ingredient note

  Source: ⅓ cup lemon juice (freshly squeezed)
• 1 tablespoon hot sauce (or to taste)
  Ingredient note

  Source: 1 tablespoon hot sauce (or to taste)
• 1 cup peas (frozen or canned)
  Ingredient note

  Source: 1 cup peas (frozen or canned)
• 2 tablespoon chives (or dill, for garnish)
  Ingredient note

  Source: 2 tablespoon chives (or dill, for garnish)

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.