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Crockpot Lemon Chicken Soup

Bowl of crockpot lemon chicken soup with fresh parsley and lemon slices garnish
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Bright and tangy lemon chicken soup with tender shredded chicken, fluffy rice, and refreshing lemon flavor. Easy crockpot recipe perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2 medium breasts)
  • 6 cups chicken broth (low-sodium recommended)
  • 1/2 cup long-grain white rice (uncooked)
  • 1 lemon, juiced and zested (keep separate)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)
  • Fresh parsley for garnish
  • Lemon slices for garnish

Instructions

  1. Add chicken breasts, chicken broth, uncooked rice, lemon zest (reserve juice), diced onion, minced garlic, thyme, salt, and pepper to crockpot. Stir gently to distribute seasonings.
  2. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken reaches 165°F internal temperature and rice is tender. Check rice at 6 hours (low) or 3 hours (high).
  3. Remove chicken breasts with tongs and place on cutting board. Let rest 2-3 minutes, then shred using two forks.
  4. Return shredded chicken to crockpot and stir in fresh lemon juice. Mix well to combine.
  5. Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh parsley and lemon slices. Serve hot.

Notes

  • Don’t add lemon juice until the end to preserve bright, fresh flavor and prevent bitterness.
  • If rice absorbs too much liquid, add extra broth 1/2 cup at a time before serving.
  • Chicken thighs can be substituted for more flavor and moisture.
  • Fresh lemon zest is key to the bright citrus aroma throughout cooking.

Nutrition

Find it online: https://www.benefitiany.com/crockpot-lemon-chicken-soup/