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–+ servings
a grey bowl full of slow cooker lemon chicken and rice soup
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5 from 4 votes

Slow Cooker Lemon Chicken Rice Soup

This delicious crockpot lemon chicken and rice soup is a full meal-in-a-bowl. Tender chicken and veggies in a heartly, rice based soup with a light lemony kick.
Prep Time15 minutes
Cook Time6 hours
shred chicken30 minutes
Total Time8 hours 45 minutes
Course: Main Course, Soup
Cuisine: Greek inspired
Keyword: chicken and rice meal, crockpot lemon chicken and rice soup, easy soup recipes, lemon chicken and rice soup, slow cooker chicken soup, slow cooker lemon chicken and rice soup
Servings: 6 servings
Calories: 259kcal
Author: The Lazy slow cooker

Equipment

Ingredients

  • 2 -3 lg chicken breasts boneless, skinless
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 medium onion chopped
  • 1½ tablespoon garlic minced
  • 1 teaspoon dried sage
  • ½ teaspoon dried ground rosemary alternative: 2 sprigs fresh rosemary
  • ½ teaspoon dried thyme alternative: 2 fresh thyme sprigs
  • ¼ teaspoon ground pepper
  • 2 bay leaves
  • 8 cups chicken stock
  • 1 cup brown long grain rice
  • 2 lemons juice of 2 lemons and zest of one lemon

Instructions

  • place 2 -3 lg chicken breasts, 2 carrots, 2 celery stalks, 1 medium onion, 1½ tablespoon garlic1 cup brown long grain rice into a greased slow cooker.
  • add 1 teaspoon dried sage, ½ teaspoon dried ground rosemary, ½ teaspoon dried thyme, and ¼ teaspoon ground pepper
  • pour in 8 cups chicken stock and stir to combine
  • Place 2 bay leaves (and fresh rosemary/thyme if using in place of dried) on top and cover.
  • cook 6-8 hours on low or 3-4 hours on high
  • prior to serving, carefully remove bay leaves (and rosemary/thyme sprigs) and discard.
  • remove chicken breasts from soup, shred with two forks, and return to pot. Stir to fully mix
  • add lemon juice and zest and cook for an additional 15-30 minutes

Video

Notes

Note: 
The rice in this soup will get very soft as it cooks for an extended time.  If your prefer firmer rice, add it in for the last 2.5 - 3 hours of cooking (on low) 
OR
add fully cooked rice just before serving (this is a great way to use up leftover rice!).  

Nutrition

Calories: 259kcal | Carbohydrates: 43g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 477mg | Potassium: 561mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3428IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 2mg
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