Slow Cooker Lemon Chicken & Rice Soup Recipe

Step-by-Step Directions

Step 1: Prep the Ingredients

Start by preparing your vegetables. Dice the carrots, celery, and optional onion if using. Zest and juice the lemon, then set aside.

Step 2: Combine Ingredients in the Slow Cooker

Place the chicken breasts, diced carrots, celery, uncooked rice, thyme, garlic powder, salt, and pepper in the slow cooker. Pour the chicken broth over the ingredients, ensuring everything is well submerged.

Step 3: Slow Cook

Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

Step 4: Shred the Chicken and Add Lemon

Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Add the lemon zest and juice, stirring to distribute the flavors evenly.

Step 5: Season and Serve

Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as desired. Ladle the soup into bowls and garnish with fresh parsley. Enjoy the hearty, zesty flavors!

Recipe Tips & Shortcuts

• Use Rotisserie Chicken: If you’re short on time, using shredded rotisserie chicken can cut the cooking time down. Add the chicken in the last hour of cooking.
• Rinse Your Rice: For a clearer broth, rinse your rice in cold water before adding it to the slow cooker. This helps reduce the starchiness.
• Add Spinach or Kale: For extra nutrients, add a few handfuls of spinach or kale to the soup about 20 minutes before serving.
• Use Fresh Herbs: If you have fresh thyme or rosemary on hand, feel free to use them instead of dried. Just add them during the last hour of cooking to keep the flavors vibrant.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave in short bursts, stirring in between. The rice may absorb more broth as it sits, so feel free to add extra broth or water to thin it out as needed.

For longer storage, freeze the soup in individual portions. Make sure to cool the soup completely before placing it in freezer-safe containers. It can be stored for up to 3 months in the freezer.

Variations on the Recipe

• Make it Dairy-Free Creamy: If you prefer a creamy soup, add a can of coconut milk or cashew cream just before serving.
• Low-Carb Alternative: Substitute cauliflower rice for a low-carb option. Add it during the last 30 minutes of cooking so it doesn’t turn mushy.
• Add More Veggies: Incorporate other vegetables such as zucchini, bell peppers, or mushrooms for added flavor and nutrients.

Serving Suggestions & Pairings

This Lemon Chicken & Rice Soup pairs beautifully with a side of crusty bread or a simple mixed green salad. For a complete meal, try serving it with a light Chardonnay or a sparkling water infused with lemon. The light citrus notes in the soup and wine create a harmonious pairing that feels refreshing and sophisticated.