Slow Cooker Lemon Chicken & Herb Rice Soup
Comforting, tangy, and full of fresh herbs — this Slow Cooker Lemon Chicken & Herb Rice Soup is the perfect cozy meal for chilly days. Made with tender shredded chicken, aromatic vegetables, and bright lemon flavor, this easy crockpot soup is both refreshing and hearty.
Why You’ll Love This Recipe
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Easy Slow Cooker Meal: Just toss everything in the crockpot and let it simmer to perfection.
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Healthy & Light: Packed with lean protein, veggies, and zesty lemon.
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Perfect for Meal Prep: Freezes beautifully and tastes even better the next day.
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Naturally Gluten-Free: Made with rice instead of noodles!
Ingredients You’ll Need
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2 boneless, skinless chicken breasts
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8 cups chicken broth (low-sodium preferred)
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1 onion, chopped
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2 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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1/4 cup lemon juice (freshly squeezed for best flavor)
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1 tablespoon lemon zest
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1 teaspoon dried thyme
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1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh basil, chopped
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2 tablespoons butter, cut into chunks
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Salt and pepper, to taste
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1 cup minute rice
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Fresh parsley, for garnish
How to Make Slow Cooker Lemon Chicken & Herb Rice Soup
Step 1: Add Chicken and Vegetables
Place the chicken breasts in the bottom of your slow cooker. Add the chicken broth, chopped onion, carrots, celery, and minced garlic. These base ingredients will create a flavorful, aromatic broth as they cook slowly together.
Step 2: Add Lemon and Herbs
Stir in the lemon juice, lemon zest, dried thyme, chopped rosemary, and fresh basil. This combination gives the soup its signature citrusy-herb aroma and depth of flavor.
Step 3: Add Butter and Seasonings
Dot the top with butter chunks, then season generously with salt and black pepper. The butter adds richness while balancing the bright lemon flavor.
Step 4: Slow Cook
Cover the slow cooker and cook:
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On Low: 6–8 hours
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On High: 4–6 hours
The chicken should be tender enough to shred easily, and the vegetables soft but not mushy.
Step 5: Shred the Chicken
Once cooked, carefully remove the chicken breasts, shred them with two forks, and return the shredded meat to the slow cooker. Stir well to combine.
Step 6: Add the Rice
Add 1 cup of minute rice to the slow cooker, stir, cover again, and cook on High for 30 minutes, or until the rice is fully cooked and the soup slightly thickens.
Step 7: Garnish and Serve
Serve hot in bowls, garnished with fresh parsley and an extra sprinkle of lemon zest or herbs for freshness.
Expert Tips for Perfect Soup
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Use Fresh Lemon Juice: Bottled juice can taste bitter; fresh lemons make a big difference.
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Make It Creamy: Stir in ½ cup of heavy cream or coconut milk before serving for a creamy twist.
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Add More Veggies: Spinach, kale, or zucchini can be added during the last 30 minutes for extra nutrition.
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Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Serving Suggestions
Pair your Lemon Chicken & Herb Rice Soup with:
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Warm crusty bread or garlic rolls
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A fresh garden salad with vinaigrette
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Roasted vegetables for a wholesome dinner
Nutrition Information (Per Serving)
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Calories: ~270 kcal
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Protein: 22 g
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Fat: 10 g
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Carbohydrates: 20 g
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Fiber: 2 g
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Sodium: ~680 mg
Final Thoughts
This Slow Cooker Lemon Chicken & Herb Rice Soup is light yet filling, flavorful yet simple — the kind of meal that warms your soul and brightens your day. Whether you’re feeling under the weather or just craving something comforting, this soup is your go-to recipe for cozy perfection.