If you’re craving a cozy, wholesome meal that feels like a warm hug in a bowl, you’re going to adore this Slow Cooker Lemon Chicken and Rice Soup Recipe. It perfectly balances bright, zesty lemon with tender chicken and comforting rice, making it an uplifting yet hearty dish. Whether you need something nourishing on a chilly day or a simple weeknight dinner, this soup is downright irresistible and effortlessly made in your slow cooker.
Ingredients You’ll Need
These ingredients are all straightforward and essential, each playing a key role in creating layers of flavor, texture, and that beautiful hint of sunshine from lemon that lifts the entire soup.
- 2 carrots, shredded: Adds natural sweetness and vibrant color to brighten the soup.
- 4 ribs celery, thinly sliced: Provides a subtle earthy crunch and aromatics.
- 1 small onion, diced: Builds a savory foundation for the broth.
- 3 garlic cloves, minced: Gives a punch of warmth and depth to the flavor.
- 1.5 lbs. chicken breast: The tender, protein-packed star of the dish.
- 1 tsp. salt: Essential for seasoning and enhancing all ingredients.
- 1 tsp. black pepper: Adds mild heat and complexity.
- ⅛ tsp. crushed red pepper, optional: For those who like a gentle kick.
- 2 Tbsp. salted butter: Enriches the broth with creaminess and richness.
- 6 cups chicken broth: Forms a flavorful and hearty base for the soup.
- 1 lemon, juiced (about 3 Tbsp.): Injects that fresh, bright citrus zing.
- 8 fresh thyme sprigs (or 1 tsp. dried thyme): Infuses the soup with warm herbal notes.
- 1 cup Minute rice (to be added later): Soaks up the flavors and adds satisfying body.
- 3 Tbsp fresh parsley, finely chopped (or 1 Tbsp dried parsley): A fresh garnish to finish and enliven the soup.
How to Make Slow Cooker Lemon Chicken and Rice Soup Recipe
Step 1: Prep and Layer Your Ingredients
Start by tossing the shredded carrots, sliced celery, diced onion, and minced garlic straight into the slow cooker pot. These veggies form the aromatic base and make the soup delightfully textured. Lay the chicken breasts gently on top, then season everything generously with salt, black pepper, and if you like, a sprinkle of crushed red pepper for warmth.
Step 2: Add Butter, Broth, Lemon, and Thyme
Drop in the salted butter—it melts slowly and enriches the soup beautifully. Pour in the chicken broth, adding the perfect amount of liquid to keep everything simmering gently. Add the thyme sprigs for a lovely herbal note, then squeeze in the fresh lemon juice to give the soup that iconic zesty brightness that sets it apart.
Step 3: Cook Low and Slow
Set your slow cooker to HIGH and let it work its magic for 4 hours, or if you prefer, choose LOW and allow 8 hours. This slow cooking method tenderizes the chicken flawlessly while melding all the flavors deeply into the broth. About 30 minutes before the end, remove the chicken to shred it with two forks—this step ensures perfectly tender, bite-sized pieces to swim in your soup.
Step 4: Add Rice and Finish Cooking
Once shredded, toss the chicken back into the slow cooker along with 1 cup of uncooked Minute rice. This special rice cooks quickly and thickens the soup wonderfully without becoming mushy. Let everything cook together for another 30 minutes on HIGH or 45 minutes on LOW until the rice is tender and the soup is piping hot and ready to serve.
Step 5: Stir in Parsley and Serve
Just before serving, sprinkle the fresh parsley over the top. This little herbaceous burst adds color and a fresh taste that balances the lemon and chicken beautifully. Now your Slow Cooker Lemon Chicken and Rice Soup Recipe is ready to be ladled into bowls and enjoyed!
How to Serve Slow Cooker Lemon Chicken and Rice Soup Recipe
Garnishes
A simple garnish of chopped fresh parsley is perfect, but you can also try a few thin lemon slices or a small drizzle of olive oil to make your soup extra inviting. A sprinkle of grated Parmesan works wonders if you want a cheesy twist without overpowering the citrus notes.
Side Dishes
This soup pairs wonderfully with crusty bread for dipping or a light green salad for a refreshing contrast. Garlic toast or a warm dinner roll can also turn this healthy soup into a satisfying, complete meal.
Creative Ways to Present
Serve your Slow Cooker Lemon Chicken and Rice Soup Recipe in rustic bowls for a cozy vibe, or elevate your presentation with fancy soup cups and a sprig of thyme on top. Mason jars make it portable and charming for packed lunches or picnics. Little touches like these make enjoying this soup feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in an airtight container in your refrigerator for up to 3 days. The flavors deepen overnight, so the next day’s bowl can be even better than the first!
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just remember that the rice may absorb extra liquid over time, so you might want to add a splash of broth or water when reheating to keep the soup silky.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave at 50% power to avoid drying out the chicken. Stir occasionally, adding extra broth if it looks too thick. This will help maintain that comforting, soup-like consistency you love.
FAQs
Can I use brown rice instead of Minute rice?
Brown rice requires a longer cooking time and more liquid, so if you swap it in, add it at the beginning and increase the broth accordingly. Minute rice is easier for this recipe, but brown rice works if you plan ahead.
Can I make this soup in an Instant Pot?
Absolutely! Use the sauté function to soften the veggies, then pressure cook the chicken and broth for about 15 minutes. Add rice and cook for an additional 6 minutes. Use natural pressure release for best texture.
What if I don’t have fresh lemon?
Fresh lemon juice gives the best flavor, but bottled lemon juice can substitute in a pinch. Use about 2 tablespoons and adjust to taste once the soup is cooked.
Is this recipe suitable for meal prep?
Yes! This Slow Cooker Lemon Chicken and Rice Soup Recipe is ideal for meal prep because it tastes great reheated and stays fresh in the fridge. It’s perfect for lunches or quick dinners throughout the week.
Can I use chicken thighs instead of breast?
Chicken thighs will add extra richness and stay juicy, making a delicious variation. Just adjust cooking times slightly depending on their size, but the flavors will be just as incredible.
Final Thoughts
This Slow Cooker Lemon Chicken and Rice Soup Recipe is one of those rare, effortless meals that satisfies immediately and nourishes your soul. It’s bright, hearty, and beautifully simple—sure to become a treasured staple in your recipe collection. I can’t wait for you to try it and experience just how comforting and delicious slow-cooked lemon-infused chicken soup can be!
PrintSlow Cooker Lemon Chicken and Rice Soup Recipe
This Slow Cooker Lemon Chicken and Rice Soup is a light yet hearty dish perfect for a healthy and comforting meal. It combines tender chicken breast, fresh vegetables, lemon juice, and aromatic thyme simmered slowly with rice in a savory chicken broth to create a refreshing and nourishing soup.
- Prep Time: 15 minutes
- Cook Time: 4 hours on HIGH or 8 hours on LOW
- Total Time: 4 hours 15 minutes on HIGH or 8 hours 15 minutes on LOW
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 2 carrots, shredded
- 4 ribs celery, thinly sliced
- 1 small onion, diced
- 3 garlic cloves, minced
Protein and Seasoning
- 1.5 lbs. chicken breast
- 1 tsp. salt
- 1 tsp. black pepper
- ⅛ tsp. crushed red pepper, optional
- 2 Tbsp. salted butter
Liquids and Herbs
- 6 cups chicken broth
- 1 lemon, juiced (about 3 Tbsp.)
- 8 fresh thyme sprigs, tied with butcher’s twine or 1 tsp. dried thyme
Grains
- 1 cup Minute Brand rice, uncooked
Finishing Herb
- 3 Tbsp fresh parsley, finely chopped (or 1 Tbsp dried parsley)
Instructions
- Prepare Ingredients: Add the shredded carrots, thinly sliced celery, diced onion, and minced garlic into the slow cooker pot, creating a vegetable base for the soup.
- Add Chicken and Seasonings: Lay the chicken breast over the vegetables and season with salt, black pepper, and crushed red pepper flakes if using. Add the salted butter on top for richness.
- Pour Liquids and Add Herbs: Pour in the 6 cups of chicken broth, add the tied thyme sprigs (or dried thyme), and squeeze in the fresh lemon juice for bright citrus flavor.
- Cook Initial Phase: Set the slow cooker to HIGH for 4 hours or LOW for 8 hours. This slow simmer will tenderize the chicken and infuse flavors.
- Shred Chicken: About 30 minutes before you add the rice (at 3 hours 30 minutes on HIGH or 7 hours 15 minutes on LOW), remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
- Add Rice and Finish Cooking: Stir in the uncooked Minute rice with the shredded chicken and soup. Cook for an additional 30 minutes on HIGH or 45 minutes on LOW until the rice is tender.
- Garnish and Serve: Once cooking is complete, sprinkle in the chopped fresh parsley and stir to combine. Serve the soup immediately and enjoy the warm, comforting flavors.
Notes
- Using tied fresh thyme sprigs allows easy removal before serving, but dried thyme is a convenient alternative.
- The optional crushed red pepper adds a subtle heat—adjust or omit according to preference.
- Minute rice works well here as it cooks relatively quickly in the slow cooker; you can substitute with another quick-cooking white rice.
- Butter adds depth and richness; substitute with olive oil for a dairy-free version.
- Adjust seasoning after cooking, especially salt and lemon juice, to taste.
