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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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Equipment

  • - 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

Instructions
 

  • **Prepare Ingredients:**
  • Add the chicken, rice, carrots, celery, onion, garlic, chicken broth, thyme, parsley, salt, and pepper to the slow cooker. Stir to combine.
  • **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.
  • **Shred the Chicken:**
  • Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
  • **Add Lemon Juice:**
  • Stir in the lemon juice. Taste and adjust the seasoning as needed.
  • **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.
  • **Serve and Garnish:**
  • Ladle the soup into bowls, garnish with fresh parsley and lemon slices, and serve warm.