Chicken lemon soup w/rice and vegetables

The word soup comes from French word soupe ('soup' 'broth'), which comes through Vulgar Latin suppa ('bread soaked in broth') from a Germanic source, from which also comes the word 'sop', a piece of bread used to soak up soup or a thick stew.

Now that there's a slight chill in the air and, despite loving the Indian summer, many of us are tiring of salads with our minds wandering to flavoursome and delicious soups. Sofia loves soups in the cooler months and is sharing this winter favourite with you. It's easy to prepare, heartwarming, and substantial enough for your main evening meal. It's also a very refreshing soup that can be served in summer.

Serves 4

Preparation time: 15 minutes | cooking time: 35 minutes | Difficulty: Easy


  • 1 onion, diced finely
  • 1½ carrots, diced finely
  • 1 stalk celery, diced finely
  • 1 teaspoon oil
  • 1 lemon, zest of
  • ½ cup long grain rice, uncooked
  • 2 cups boneless skinless chicken breasts, cooked and diced
  • 7 cups chicken broth
  • 1 cup peas, frozen
  • 1½ tablespoons lemon juice
  • 2 tablespoons parsley, fresh (or 1 tbsp dried)
  • Salt and pepper


  • Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft
  • Add zest of lemon and rice
  • Stir
  • Add chicken broth and boil on low for approx 20 min until vegetables are tender
  • Add peas, chicken, lemon juice and parsley 5 minutes before serving
  • Add salt and pepper to taste

Sofia's tips

  • Accompany with some warm crusty bread
  • Add more vegetables according to taste
  • Roast the chicken breast in a pan before adding to the soup — it adds more flavour.

Images and info source

Soup definition |
Soup image | William-Adolphe Bouguereau Soup (1865)
Recipe |
Photos | Boomette and Cookgirl