Ah, the autumn evenings are here, and you know what that means! Time for cozy blankets, warm socks, and, of course, piping hot bowls of soup. One of my all-time favorites has to be this delicious **Slow Cooker Lemon Chicken and Rice Soup**. It’s like a warm hug in a bowl, with the zesty brightness of lemon that lifts your spirits just as the days grow shorter and cooler.
I first discovered this recipe during a particularly chilly week when all I wanted was something comforting and easy to throw together. I popped all the ingredients into my slow cooker in the morning, went about my day, and when I returned home, my house smelt like a cozy café. The result? A hearty, flavorful soup that my family couldn’t get enough of! Ever since, this recipe has become our go-to for cold nights, when we need a little extra warmth in our lives.
What’s in Slow Cooker Lemon Chicken and Rice Soup?
Let’s break down this soup and see what makes it so special:
Boneless, Skinless Chicken Breasts: This is the star of the show, tender and juicy after slow cooking. I always use fresh chicken for the best flavor, but frozen will work in a pinch—just add a little more cooking time.
Long-Grain White Rice: This rice adds a delightful texture and thickness to the soup. I prefer long-grain for its fluffy finish, but feel free to experiment with basmati or jasmine!
Chicken Broth: A rich and savory base to bring all the flavors together. I usually go for low-sodium broth; it allows me to control the saltiness of the soup better.
Diced Onion, Carrots, and Celery: These veggies are a classic trio in soups (hello, mirepoix!). They add sweetness, crunch, and depth of flavor. Diced onions become wonderfully sweet as they cook, while carrots and celery add color and nutrition.
Garlic: Because what’s soup without a little garlic? It gives an aromatic kick that’ll have your family guessing your secret ingredient.
Dried Thyme & Dried Oregano: These herbs infuse the soup with earthy notes. If you’ve got fresh herbs handy, go wild—just use a bit more!
Lemons (Juice and Zest): This is where the magic happens! The bright, fresh flavor of lemons brings everything to life. Zest adds an aromatic quality that leaves your taste buds dancing.
Olive Oil: For sautéing the veggies and adding richness, a splash of good olive oil goes a long way in flavor.
Fresh Parsley: Garnishing with freshly chopped parsley not only looks pretty but also brings a burst of freshness to every bite.
Is Slow Cooker Lemon Chicken and Rice Soup Good for You?
Absolutely! This soup is packed with wholesome ingredients, making it a nourishing choice for any meal. Here’s the scoop:
– **Chicken** is an excellent source of lean protein, essential for muscle building and repair. Plus, it’s filling, meaning you’ll be satisfied for hours.
– **Vegetables** like celery, carrots, and onions are low in calories and high in vitamins and minerals. They add fiber to your meal, which is great for digestion and keeping you full.
– **Lemon** is a vitamin C powerhouse, boosting your immune system. It also adds a unique zing that brightens the entire dish.
– **Rice** contributes carbohydrates, providing a great energy source.
Just keep in mind that the sodium level can rise if using regular broth, so watch out if you’re monitoring your salt intake!
Ingredients
This recipe serves about 6 bowls of soup:
– 1 pound boneless, skinless chicken breasts
– 1 cup long-grain white rice
– 4 cups chicken broth
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Juice and zest of 2 lemons
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
How to Make Slow Cooker Lemon Chicken and Rice Soup?
1. In your trusty slow cooker, toss in the chicken breasts, diced onion, carrots, celery, and minced garlic.
2. Pour the chicken broth over everything and sprinkle in the thyme, oregano, salt, and pepper. Give it a nice stir to combine.
3. Cover the slow cooker and set it to low for 6-7 hours or on high for 3-4 hours, until the chicken is beautifully cooked through.
4. Once the chicken is done, carefully remove it from the slow cooker and shred it using two forks. (Ooh, look at that tender meat!)
5. Add the rice directly into the slow cooker and return the shredded chicken to the pot.
6. Stir in the zesty lemon juice and zest, then cover and cook on high for an additional 30-45 minutes, or until the rice is tender and delightful.
7. Taste the soup and adjust the seasoning if needed—add more salt and pepper if you’d like!
8. Serve it hot in bowls, garnished with fresh parsley, and get ready to enjoy!
Soup-er Suggestions for Extra Yum!
– **Add Veggies**: Feel free to toss in any extra veggies you love, such as spinach or peas, towards the end of cooking for an extra nutrition boost.
– **Spice It Up**: If you’re feeling adventurous, throw in some red pepper flakes for a nice kick!
– **Creamy Option**: For a creamier soup, mix in some heavy cream or coconut milk just before serving.
– **Make It Ahead**: This soup freezes well! Just leave out the rice if you plan to freeze it, and add it fresh when reheating.
If this soup doesn’t warm your soul, I don’t know what will! I truly hope you try this **Slow Cooker Lemon Chicken and Rice Soup** on a cozy night in; your taste buds (and your belly) will thank you. Trust me, it’s bound to become a beloved recipe in your kitchen, just like it did in mine. And when you do, let me know how it turns out—happy cooking!
