Some meals feel like they were made just to restore your soul—and this lemony chicken and rice soup fits that role perfectly. There’s a simple joy in combining fresh ingredients, letting them simmer slowly, and walking into your kitchen hours later to find the air filled with the cozy aroma of homemade goodness. If you’ve ever craved something warm, nourishing, and vibrant all at once, this recipe delivers all three in one bowl.
Inspired by a need for comfort on a gray winter afternoon, this soup was born from a moment when I just needed something to help me feel better—something light, but hearty; refreshing, yet grounding. With lemon adding a cheerful brightness and rice giving body to each bite, it’s the kind of dish that feels both soothing and energizing. The slow cooker does the heavy lifting while you go about your day, making it ideal for busy weeks or low-energy days. Whether you’re under the weather or simply in the mood for something light and delicious, this soup brings comfort without being heavy. One bowl is never enough—and fortunately, leftovers are just as satisfying.
Slow Cooker Lemon Chicken & Rice Soup
Servings: 6–8
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 garlic, minced
- Juice and zest of 1 lemon
- 1 teaspoon dried thyme
- 2 tablespoons salted butter, cut into small pieces
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In the slow cooker, combine the chicken, broth, onion, carrots, celery, garlic, lemon juice, zest, thyme, salt, pepper, and butter. Stir gently to mix.
- Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the chicken is fully cooked and vegetables are tender.
- About 30 minutes before serving, shred the chicken using two forks and return it to the slow cooker. Add the minute rice and stir to combine.
- Continue cooking on high for the remaining 30 minutes until the rice is soft.
- Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Nutrition and Dietary Notes
This soup is a well-balanced option, providing lean protein from the chicken, wholesome vegetables for fiber and nutrients, and carbs from the rice to give it staying power. The lemon adds natural vitamin C and freshness without extra calories. It’s low in fat overall, though the butter adds a touch of richness. For a lower-sodium version, opt for low-sodium broth. This dish is naturally gluten-free as long as your broth and rice are certified gluten-free, making it a suitable option for those avoiding gluten. For a dairy-free adaptation, simply omit the butter—it’s still deliciously flavorful without it.
Sharing and Commenting is Caring
If this lemony bowl lifted your mood or warmed your day, why not share it with someone who could use the same comfort? Leave a comment to let us know how it turned out—or how you made it your own. Your stories help keep the recipe love going strong!