Slow Cooker Lemon Chicken and Rice Soup

There’s truly nothing like the inviting aroma of a slow cooker at work, especially when it’s filled with a comforting soup. It’s like a warm, welcoming hug from your kitchen. Today, I’m delighted to share a recipe that holds a special place in my heart and kitchen: Slow Cooker Lemon Chicken & Rice Soup. This dish melds the tender textures of chicken and rice with the bright zestiness of lemon, creating a soothing yet refreshing bowl of comfort.

A few winters back, I found myself battling a relentless cold and needed something both soothing and nourishing. That’s when I discovered the magic of this lemon chicken and rice soup. I simply threw the ingredients into the slow cooker and let it do its thing while I curled up under a blanket. The first hint of its aromatic promise had me eager to taste it, and it didn’t disappoint. With each spoonful, I felt more invigorated—the lemony tang and warm broth were just what I needed to lift my spirits and soothe my aches. It became my go-to recipe not just for sick days but anytime I needed a little extra comfort.

INGREDIENTS:

1.5 pounds boneless, skinless chicken breasts

1 cup minute rice

6 cups chicken broth

1 onion, diced

4 carrots, sliced

4 celery stalks, sliced

3 cloves of garlic, minced

Juice and zest of 1 lemon

1 teaspoon dried thyme

2 tablespoons salted butter, cut into chunks

Salt and pepper to taste

Fresh parsley, for garnish

DIRECTIONS:

Set Up Your Slow Cooker:

Place the chicken breasts, diced onion, sliced carrots, sliced celery, minced garlic, lemon juice, lemon zest, dried thyme, and butter chunks into your slow cooker. Pour in the chicken broth and season with salt and pepper to taste. Give everything a good stir to mix the flavors.

Cook:

Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 4-6 hours. The long, slow cooking will infuse every bite with savory flavors and tender textures.

Shred and Simmer:

About 30 minutes before the soup is done, remove the chicken breasts from the slow cooker. Shred them using two forks and return the shredded chicken to the pot. Stir in the minute rice at this time, and continue to cook on high for another 30 minutes, or until the rice is tender …