Slow Cooker Lemon Chicken and Rice Soup
A comforting bowl of Slow Cooker Lemon Chicken and Rice Soup, combining tender chicken, fluffy rice, and the bright zing of lemon.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup long grain white rice Can substitute with brown rice.
- 4 cups chicken broth Use low-sodium for a healthier option.
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 medium lemons, juice and zest Adds brightness to the soup.
- 2 tablespoons olive oil
- to taste Salt and pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- In your slow cooker, toss in the boneless chicken breasts, diced onion, carrots, celery, and minced garlic.
- Pour the chicken broth over everything.
- Sprinkle in the dried thyme, oregano, salt, and pepper.
- Give it a gentle stir to combine the ingredients.
Cooking
- Cover and set the slow cooker to low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
- Once done, remove the chicken from the pot and shred it with two forks.
- Add the rice to the slow cooker, then return the shredded chicken.
- Stir in the lemon juice and zest, cover, and cook on high for an additional 30-45 minutes until the rice is tender.
- Taste and adjust seasoning as needed, then serve hot, garnished with fresh chopped parsley.
Notes
To make it lighter, consider using brown rice or skinless chicken thighs. This soup can be frozen for up to 3 months.