Crockpot Lemon Chicken Soup Recipe

Introduction

This Crockpot Lemon Chicken Soup is a comforting and bright dish perfect for any day of the week. The slow-cooked chicken with zesty lemon and tender rice creates a flavorful and soothing meal that’s easy to prepare.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 1/2 cup long-grain rice
• 1 lemon, juiced and zested
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley and lemon slices for garnish

Instructions

1. Step 1: Add the chicken breasts, chicken broth, rice, lemon zest, diced onion, minced garlic, dried thyme, salt, and pepper to the Crockpot.
2. Step 2: Cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and rice is tender.
3. Step 3: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
4. Step 4: Stir in the lemon juice to add bright flavor just before serving.
5. Step 5: Ladle the soup into bowls and garnish with fresh parsley and lemon slices.

Tips & Variations

• Use brown rice instead of long-grain for a nuttier flavor; adjust cooking time accordingly to ensure rice is tender.
• For extra veggies, add chopped carrots or celery at the start of cooking.
• Swap chicken breasts for thighs for a richer taste and extra tenderness.
• If you prefer a thicker soup, stir in a tablespoon of cornstarch mixed with water during the last 30 minutes of cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warm. The rice may absorb more broth when stored, so add extra chicken broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a Crockpot?

Yes, you can make this soup on the stovetop by simmering all ingredients (except lemon juice and parsley) in a pot for about 45 minutes to 1 hour, until the chicken and rice are cooked. Add lemon juice at the end.

Can I freeze Crockpot Lemon Chicken Soup?

This soup can be frozen for up to 2 months, but the rice may become mushy after freezing and thawing. To maintain texture, consider freezing the soup and cooked rice separately if possible.

Crockpot Lemon Chicken Soup Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

This Crockpot Lemon Chicken Soup is a comforting and flavorful dish perfect for any day. Tender chicken breasts slow-cooked with rice, lemon zest, and aromatic herbs create a light yet satisfying meal. The bright lemon juice added at the end lends a refreshing tang that elevates the soup’s taste, garnished with fresh parsley and lemon slices for a beautiful presentation.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
• Yield: 4 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 1/2 cup long-grain rice
• 1 lemon, juiced and zested
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish
• Lemon slices for garnish

Instructions

1. Prepare ingredients: Dice the onion and mince the garlic. Zest the lemon and juice it, keeping both separate for use at different stages of cooking.
2. Add to Crockpot: Place the chicken breasts, chicken broth, rice, lemon zest, diced onion, minced garlic, dried thyme, salt, and pepper into the Crockpot. Make sure the ingredients are evenly distributed.
3. Cook soup: Set the Crockpot to cook on low for 6-7 hours or on high for 3-4 hours, allowing the chicken to cook thoroughly and the rice to become tender.
4. Shred chicken: Once cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
5. Add lemon juice: Stir in the freshly squeezed lemon juice to the soup to add brightness and tanginess.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley and lemon slices for a fresh and vibrant finish.

Notes

• Use chicken thighs instead of breasts for a juicier texture if preferred.
• Long-grain rice is ideal, but you can substitute with jasmine or basmati rice for different flavors.
• The lemon juice is added at the end to keep its bright, fresh flavor intact.
• Adjust salt and pepper according to taste before serving.
• For added veggies, consider stirring in chopped carrots or celery at the start of cooking.

Keywords: Crockpot lemon chicken soup, slow cooker chicken soup, lemon chicken soup recipe, easy crockpot soup, healthy chicken soup