Description

This slow cooker lemon chicken and rice soup is the perfect combination of comfort and freshness. Packed with tender shredded chicken, fluffy rice, bright lemon, and savory herbs, this soup is hearty yet light. Let your slow cooker do all the work and enjoy a warm, nourishing meal with minimal effort. Whether you’re feeling under the weather or just craving something cozy, this easy recipe will become a new favorite!

Ingredients

Scale

Main Ingredients

2 carrots, shredded
4 ribs celery, thinly sliced
1 small onion, diced
3 garlic cloves, minced
1.5 lbs chicken breast
1 tsp salt
1 tsp black pepper
⅛ tsp crushed red pepper (optional)
2 Tbsp salted butter
6 cups chicken broth
1 lemon, juiced (about 3 Tbsp)
8 fresh thyme sprigs, tied with butcher’s twine (or 1 tsp dried thyme)

To Be Added Later

1 cup Minute Brand rice (uncooked)
3 Tbsp fresh parsley, finely chopped (or 1 Tbsp dried parsley)

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Instructions

1. Prep the Ingredients

Shred the carrots and thinly slice the celery.
Dice the onion and mince the garlic.
Juice the lemon and set aside.

2. Load the Slow Cooker

Add carrots, celery, onion, garlic, chicken breasts, salt, black pepper, crushed red pepper, butter, chicken broth, and thyme to the slow cooker.
Stir to combine.

3. Cook on Low or High

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender.

4. Shred the Chicken

Remove the chicken breasts, shred them with two forks, and return to the soup.

5. Add the Rice & Finish Cooking

Stir in the uncooked rice and continue cooking for 15-20 minutes until the rice is tender.
Remove the thyme sprigs if using fresh thyme.

6. Add Lemon Juice & Parsley

Stir in lemon juice and fresh parsley to enhance the flavors.

7. Serve & Enjoy!

Ladle the soup into bowls, garnish with extra parsley or a lemon slice, and serve warm.

Notes

Use fresh lemon juice for the best flavor.
Add the rice later to avoid overcooking.
For a creamy version, stir in ½ cup of heavy cream before serving.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months (without rice).
Reheat gently and add extra broth if needed.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooking
Cuisine: American