Description
This Crockpot Lemon Chicken Soup is light, refreshing, and full of flavor. Tender chicken, long-grain rice, and zesty lemon come together in a comforting broth, perfect for cozy weeknight dinners or meal prep.
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
- Place chicken breasts, chicken broth, rice, onion, garlic, thyme, salt, and pepper into the crockpot.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until chicken is cooked through and rice is tender.
- Remove chicken breasts and shred them with two forks. Return shredded chicken to the crockpot.
- Stir in lemon juice and zest, taste, and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley and lemon slices.
Notes
- Use basmati or jasmine rice for best texture.
- For a thicker soup, add an extra 1/4 cup of rice or simmer uncovered for the last 15 minutes.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 2–6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American