Slow Cooker Lemon Chicken & Rice Soup
A comforting and nourishing soup made with tender chicken, fluffy rice, and a vibrant lemon kick, perfect for cozy dinners or during cold seasons.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup minute rice Can substitute with regular rice; adjust cooking time.
- 6 cups chicken broth
- 1 medium onion (diced)
- 4 whole carrots (sliced)
- 4 stalks celery (sliced)
- 3 cloves garlic (minced)
- 1 whole lemon (juiced and zested)
- 1 tsp dried thyme
- 2 tbsp salted butter (cut into chunks)
- 1/8 tsp salt and pepper (to taste)
- 1 tbsp fresh parsley (chopped for garnish) For serving
Instructions
Preparation
- Place the chicken breasts at the bottom of your slow cooker.
- Layer in the diced onion, sliced carrots, sliced celery, and minced garlic.
- Squeeze the juice of the lemon over the ingredients, then sprinkle with lemon zest and add the dried thyme.
- Distribute the chunks of butter evenly over the mixture.
- Add in the chicken broth, then season with salt and pepper. Give everything a gentle stir to combine.
Cooking
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- About 30 minutes before the soup is done, remove the chicken breasts, shred them with two forks, and return them to the slow cooker.
- Stir in the minute rice, then cook on high for an additional 30 minutes, or until the rice is tender.
Serving
- Ladle the soup into bowls and garnish with fresh chopped parsley before enjoying.
Notes
Best served with crusty bread, fresh salad, or over greens. Can incorporate Parmesan cheese or hot sauce for extra flavor.