Slow Cooker Lemon Chicken Rice Soup
A hearty and comforting soup that combines tender chicken, fluffy rice, and vibrant lemon for a soothing dish that warms the soul.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 cup uncooked brown rice
- 6 cups chicken broth
- 2 lemons, juiced (about 1/2 cup)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
Preparation
- Start by preparing your vegetables. Dice the onion, carrots, and celery, and mince the garlic to prepare for cooking.
- In your slow cooker, place the boneless, skinless chicken breasts at the bottom.
- Next, add the diced onion, carrots, celery, and minced garlic on top of the chicken.
- Pour in the uncooked brown rice, followed by the chicken broth.
- Squeeze the juice of the two lemons into the slow cooker, ensuring you don’t get any seeds in the mixture.
- Add the dried thyme, oregano, bay leaf, and then season with salt and pepper to taste.
Cooking
- Cover and cook on low for 6 hours or on high for 3 hours.
- Once the cooking time is up, carefully remove the chicken breasts.
- Shred the chicken using two forks, then return the shredded meat to the slow cooker.
Finishing Touches
- Stir the soup, taste, and adjust seasonings if necessary.
- Ladle the soup into bowls, and garnish with fresh parsley if desired.
Notes
Use bone-in chicken for extra flavor. Customize your veggies by adding more vegetables like peas, corn, or spinach. Control the salt based on the saltiness of your chicken broth. Finish with a splash of heavy cream or a dollop of sour cream for creaminess.