Slow Cooker Lemon Chicken & Rice Soup

Slow Cooker Lemon Chicken & Rice Soup is a soothing dish packed with tender chicken, hearty rice, and a bright lemony finish.

This easy-to-make soup is perfect for chilly days or when you’re craving a comforting meal. It’s wholesome, delicious, and conveniently made in your slow cooker.

Kitchen Equipment Needed

• Slow cooker
• Cutting board
• Knife
• Mixing spoon

Ingredients

For the Soup:
1 lb boneless, skinless chicken breasts or thighs
1 cup uncooked white or brown rice
2 medium carrots, diced
2 celery stalks, diced
1 medium onion, finely chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
1/4 cup fresh lemon juice (about 2 lemons)
1 lemon, thinly sliced (for garnish, optional)
Fresh parsley, chopped (for garnish)

For the Thickening (Optional):
2 large eggs
1/4 cup lemon juice

Directions

1. Prepare Ingredients:
   Add the chicken, rice, carrots, celery, onion, garlic, chicken broth, thyme, parsley, salt, and pepper to the slow cooker. Stir to combine.
2. Cook the Soup:
   Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
3. Shred the Chicken:
   Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
4. Add Lemon Juice:
   Stir in the lemon juice. Taste and adjust the seasoning as needed.
5. Optional Thickening Step:
   Whisk the eggs and additional lemon juice in a small bowl. Gradually ladle a small amount of the hot broth into the egg mixture, whisking constantly to temper the eggs. Slowly pour the mixture back into the soup while stirring continuously for a creamy texture.
6. Serve and Garnish:
   Ladle the soup into bowls, garnish with fresh parsley and lemon slices, and serve warm.

Prep Time

15 minutes

Cook Time

6 hours

Total Time

6 hours 15 minutes

Nutrition (Per Serving, based on 6 servings)

Calories: 280
Protein: 25g
Carbohydrates: 25g
Fat: 7g
Sugar: 3g

Expert Tips

Use Fresh Lemons: Freshly squeezed lemon juice provides the best flavor. Avoid bottled lemon juice for this recipe.

Rice Options: Brown rice adds a nuttier flavor and chewier texture but may require a slightly longer cooking time.

For a Creamier Texture: Use the egg-lemon mixture to thicken the soup for a velvety finish.

FAQs

Can I use leftover chicken?
Yes, add shredded cooked chicken during the last 30 minutes of cooking to warm through.

Can I freeze this soup?
It’s best to freeze the soup before adding the rice, as cooked rice can become mushy when reheated. Add fresh-cooked rice after reheating.

What other grains can I use?
Quinoa, farro, or orzo can replace rice for a different texture and flavor.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze the soup (without the rice) in portions for up to 3 months. Thaw in the refrigerator overnight and add freshly cooked rice before serving.

Reheating: Warm on the stove over medium heat or in the microwave until heated through.

Substitutions & Variations

Low-Carb: Replace the rice with cauliflower rice and add it during the last 30 minutes of cooking.

Vegetarian: Use vegetable broth and substitute the chicken with chickpeas or white beans.

Herbal Twist: Add fresh dill or basil for an extra layer of flavor.

Slow Cooker Lemon Chicken & Rice Soup

Slow Cooker Lemon Chicken & Rice Soup is a soothing dish packed with tender chicken, hearty rice, and a bright lemony finish.

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Ingredients Equipment Method

Ingredients

  

• **For the Soup:**
• 1 lb boneless skinless chicken breasts or thighs
• 1 cup uncooked white or brown rice
• 2 medium carrots diced
• 2 celery stalks diced
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• 1/4 cup fresh lemon juice about 2 lemons
• 1 lemon thinly sliced (for garnish, optional)
• Fresh parsley chopped (for garnish)
• **For the Thickening Optional:**
• 2 large eggs
• 1/4 cup lemon juice

Equipment

• - Slow cooker
• - Cutting board
• - Knife
• - Mixing spoon

Method

 

1. **Prepare Ingredients:**
2. Add the chicken, rice, carrots, celery, onion, garlic, chicken broth, thyme, parsley, salt, and pepper to the slow cooker. Stir to combine.
3. **Cook the Soup:**
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
5. **Shred the Chicken:**
6. Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
7. **Add Lemon Juice:**
8. Stir in the lemon juice. Taste and adjust the seasoning as needed.
9. **Optional Thickening Step:**
10. Whisk the eggs and additional lemon juice in a small bowl. Gradually ladle a small amount of the hot broth into the egg mixture, whisking constantly to temper the eggs. Slowly pour the mixture back into the soup while stirring continuously for a creamy texture.
11. **Serve and Garnish:**
12. Ladle the soup into bowls, garnish with fresh parsley and lemon slices, and serve warm.