Slow 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.
