Slow Cooker Lemon Chicken & Herb Rice Soup

This comforting, bright, and flavorful soup cooks effortlessly in your slow cooker, resulting in tender chicken, perfectly cooked rice, and a broth infused with fresh herbs and lemon. It’s the ultimate set-it-and-forget-it meal for a cozy day.

Ingredients

For the Soup:

• 1.5 lbs (680g) boneless, skinless chicken thighs (or breasts)

• 1 medium yellow onion, diced

• 3-4 carrots, peeled and sliced into rounds

• 3 celery stalks, sliced

• 4 cloves garlic, minced

• 6 cups (1.4 L) low-sodium chicken broth

• 2 bay leaves

• 1 teaspoon dried thyme (or 1 Tbsp fresh)

• 1 teaspoon salt (more to taste)

• ½ teaspoon black pepper

• ¾ cup (140g) long-grain white rice (like jasmine or basmati), uncooked

For the Finishing Touch:

• ⅓ cup (80ml) fresh lemon juice (about 2 large lemons)

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh dill, chopped (optional but excellent)

• Zest of 1 lemon

• Additional salt and pepper to taste

Optional Add-ins for Serving:

• A handful of fresh baby spinach or kale

• Grated Parmesan cheese

• Crusty bread

Instructions

Step 1: Slow Cook the Base

1. Place the chicken thighs, diced onion, carrots, celery, and minced garlic into the slow cooker.

2. Pour in the chicken broth. Add the bay leaves, dried thyme, salt, and pepper. Stir gently to combine.

3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is very tender.

Step 2: Shred Chicken & Add Rice

1. Remove the chicken thighs with tongs and place them on a plate or cutting board. Discard the bay leaves.

2. Using two forks, shred the chicken into bite-sized pieces.

3. Add the uncooked rice to the slow cooker and stir. Return the shredded chicken to the pot.

4. Cover and cook on HIGH for 30-45 minutes, or until the rice is tender.

Step 3: Finish with Freshness

1. Once the rice is cooked, turn the slow cooker off.

2. Stir in the fresh lemon juice, lemon zest, parsley, and dill.

3. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.

Step 4: Serve

1. Ladle the hot soup into bowls. If using, add a handful of fresh spinach or kale to each bowl—the hot soup will wilt it perfectly.

2. Sprinkle with grated Parmesan and serve with crusty bread for dipping.

📝 Chef’s Notes & Tips

• Avoid Mushy Rice: For the best texture, add the rice only in the last 30-45 minutes of cooking. If you must leave it longer, consider cooking the rice separately and adding it to each bowl when serving.

• Chicken Choice: Thighs are recommended for their rich flavor and tenderness after long cooking, but breasts work too (they may be slightly drier).

• Brightness is Key: The fresh lemon and herbs are essential for the signature flavor—add them at the very end to preserve their brightness.

• Make it Creamy: For a richer, creamier version, stir in ½ cup of heavy cream or full-fat coconut milk with the lemon juice.

• Storage: Soup will thicken in the fridge as the rice absorbs liquid. Store for up to 4 days. Reheat with a splash of broth or water to reach your desired consistency.

• Freezing: Freeze without the rice for best results. Add freshly cooked rice when reheating.

Enjoy this soul-warming, bright, and effortless soup that brings the cozy comfort of homemade chicken soup with a vibrant lemon twist!