This Slow Cooker Lemon Chicken & Rice Soup is like a warm hug in a bowl! With tender chicken, fluffy rice, and a zesty lemon flavor, it’s perfect for cozy days.
I love how easy it is to just toss everything into the slow cooker and let it do its magic. Plus, the leftovers taste even better the next day—if there are any! 🥣
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is great for this soup since it stays tender. For a twist, try using thighs for a richer flavor or even rotisserie chicken for convenience.
Rice: Long-grain white rice works best for this recipe, but you can swap it with brown rice or quinoa. Just keep in mind that the cooking time may change, so check accordingly.
Chicken Broth: Homemade stock is fantastic if you have it, but store-bought broth works well too. Low-sodium options are perfect for controlling salt content. Vegetable broth is a great substitute for a lighter version.
Lemon: Fresh lemon adds vibrant flavor. If you’re out, you could use bottled lemon juice but fresh is always better. Lime juice can also work in a pinch!
Herbs: Dried thyme and oregano lend great flavor. If fresh herbs are available, feel free to use them instead; just increase the quantity as they are milder. For a different twist, consider using dill.
How Do I Make Sure My Chicken Stays Tender?
To keep your chicken tender in this soup, the slow cooker method is fantastic. Here’s a simple guide:
- Place chicken at the bottom of the slow cooker; this helps keep it moist.
- Don’t lift the lid too often while cooking; it lets heat escape.
- Cook on low for the longer time frame (6-7 hours). This is key for tenderness!
When it’s done, shred the chicken gently with two forks to keep it juicy. If you notice it’s a little dry when shredding, stir it back into the broth to soak up more flavor.
How to Make Slow Cooker Lemon Chicken & Rice Soup?
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 6 cups chicken broth
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and then you’ll let it cook in your slow cooker for 6-7 hours on low or 3-4 hours on high. It’s perfect for an easy day of cooking—prep it in the morning and enjoy a warm meal by dinner!
Step-by-Step Instructions:
1. Layer the Chicken:
Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This will be the base of your flavorful soup.
2. Add the Veggies:
On top of the chicken, layer the diced carrots, celery, onion, and minced garlic. These vegetables will add great flavor and texture to your soup.
3. Pour in the Liquid:
Next, pour the chicken broth over the vegetables. Then add the rice, lemon zest, lemon juice, dried thyme, oregano, salt, and black pepper. Give everything a good stir to mix it all together.
4. Cook It Up:
Cover the slow cooker with its lid. Cook on low for 6-7 hours or on high for 3-4 hours. Your soup is done when the chicken is cooked through and the rice is nice and tender!
5. Shred the Chicken:
Once cooked, take the chicken breasts out of the slow cooker and shred them using two forks. Return the shredded chicken back into the soup, mixing it well with the other ingredients.
6. Final Touches:
Give the soup a taste and adjust the seasonings, such as salt and pepper, if you wish. If you like a thinner soup, you can stir in more broth or water at this point.
7. Serve and Enjoy:
Scoop the hot soup into bowls, garnish with fresh parsley, and if you want, add extra lemon slices for a zesty touch. Enjoy your comforting bowl of lemon chicken and rice soup!
Can I Use Brown Rice Instead of White Rice?
Yes, but you’ll need to adjust the cooking time! Brown rice takes longer to cook, so if you use it, opt for the longer cooking time on low (around 7-8 hours) or high (4-5 hours). Also, consider adding a little extra broth since brown rice absorbs more liquid.
Can I Make This Soup with Frozen Chicken?
Absolutely! You can use frozen chicken breasts directly in the slow cooker. Just extend the cooking time slightly by about 30 minutes and ensure the chicken reaches an internal temperature of 165°F for safety. There’s no need to thaw first!
How Should I Store Leftovers?
Store any leftover soup in an airtight container and refrigerate for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months. When reheating, add a splash of broth to adjust the consistency as it may thicken in the fridge or freezer.
What Can I Substitute for Fresh Parsley?
If you don’t have fresh parsley, you can use dried parsley or other herbs, like cilantro or basil, for a different flavor profile. Just remember that dried herbs are more concentrated, so use about 1/3 of the amount compared to fresh!
