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Crockpot Lemon Chicken Soup

A comforting and tangy slow cooker soup featuring tender shredded chicken, soft rice, and fresh vegetables in a bright lemon-infused broth.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Greek Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs chicken breast boneless, skinless
  • 6 cups chicken broth low sodium
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
Flavor & Grains
  • 1 cup white rice long grain, uncooked
  • 2 large lemons juiced and zested
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 1 bay leaf
  • 1 cup fresh parsley chopped, for garnish
  • 1 pinch salt and pepper to taste

Equipment

  • Slow Cooker (6qt or larger)
  • Cutting board
  • Knife
  • Forks for shredding

Method
 

  1. Place chicken breasts, carrots, celery, onion, garlic, oregano, thyme, bay leaf, salt, and pepper into the slow cooker.
  2. Pour in the chicken broth and stir gently to combine.
  3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is cooked through.
  4. Remove chicken breasts, shred with two forks, and return to the pot.
  5. Stir in the uncooked rice. Cover and cook on HIGH for an additional 30-45 minutes until rice is tender.
  6. Stir in fresh lemon juice and zest just before serving.
  7. Discard bay leaf. Taste and adjust seasoning. Garnish with fresh parsley.

Notes

If reheating, add extra broth as the rice will absorb liquid overnight.