Slow Cooker Lemon Chicken & Herb Rice Soup Light, Nourishing, and Comforting

Step-by-Step Instructions

Step 1: Add Ingredients to the Slow Cooker
Place chicken, onion, carrots, celery, garlic, rice, broth, lemon zest, thyme, oregano, rosemary, bay leaf, olive oil, salt, and pepper into the slow cooker. Stir gently to combine.

Step 2: Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.

Step 3: Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. Return shredded chicken to the soup.

Step 4: Add Lemon Juice
Stir in fresh lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon if needed.

Step 5: Finish and Serve
Remove the bay leaf. Ladle soup into bowls and garnish with fresh parsley or dill.

Serving Tips

• Serve with crusty bread or crackers for a complete meal

• For a creamier version, stir in a splash of cream or milk before serving

• If the soup thickens as it sits, add a little extra broth when reheating

Storage

• Refrigerate leftovers for up to 4 days

• Freeze (without rice for best texture) for up to 2 months

This soup is gentle, bright, and comforting—perfect for both cozy nights and lighter meals 🍋🍲