Light, flavorful, and comforting, this lemon chicken and herb rice soup is a family favorite. With tender chicken, aromatic herbs, and a bright lemony touch, it’s perfect for cozy dinners or meal prep that feels homemade without all the effort.
Slow Cooker Lemon Chicken & Herb Rice Soup
Servings: 6-8
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 |
| Chicken broth | 8 cups |
| Onion, chopped | 1 |
| Carrots, sliced | 2 |
| Celery stalks, sliced | 2 |
| Garlic, minced | 3 cloves |
| Lemon juice | 1/4 cup |
| Lemon zest | 1 tablespoon |
| Dried thyme | 1 teaspoon |
| Fresh rosemary, chopped | 1 tablespoon |
| Fresh basil, chopped | 1 tablespoon |
| Butter, cut into chunks | 2 tablespoons |
| Salt and pepper | To taste |
| Minute rice | 1 cup |
| Fresh parsley, for garnish | As desired |
Directions
- Place the chicken breasts in the slow cooker.
- Add chicken broth, onion, carrots, celery, and garlic.
- Stir in lemon juice, lemon zest, dried thyme, rosemary, and basil.
- Add butter chunks and season with salt and pepper.
- Cover and cook on low for 6–8 hours or high for 4–6 hours, until chicken is cooked through and vegetables are tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the minute rice, cover, and cook on high for 30 minutes.
- Serve hot, garnished with fresh parsley and a sprinkle of herbs.
Variations & Tips
For a richer, creamier soup, stir in 1 cup of heavy cream or coconut milk just before serving. Blend slightly for picky eaters to mask vegetables, or add extra veggies like peas or spinach for more nutrition. For a gluten-free option, ensure the chicken broth and rice are certified gluten-free.
This slow cooker lemon chicken and herb rice soup is bright, nourishing, and effortlessly satisfying — perfect for any day you want a warm, homemade meal with minimal fuss.
