Slow cooker chicken lemon rice soup is delicious, comforting, and naturally dairy and gluten free. A wonderfully warming soup for the winter months!
The winter weather is really something right now, isn’t it? Here in the Midwest, we are in the middle of a bitter cold snap. Temps in the single digits have me hiding inside with a cup of tea in my hand at all times.
Or better yet, a bowl of soup in my hands. Specifically, a bowl of chicken lemon rice soup.
The ingredients are so simple…rice, chicken, broth, and lots of fresh lemon juice. But after a few hours in the slow cooker, they combine into a deliciously warm and comforting soup.
The chicken thighs are fall-apart tender, and the rice cooks down to the point of adding some creaminess to the sauce, which is nice – there’s no need to add any dairy to make this soup creamy.
If you prefer to make this with brown rice, you can do that! The brown rice will probably stay a little firmer than the white rice does, resulting in a slightly different texture.
If you don’t like peas, you can leave them out. Feel free to add green beans or a different vegetable if you wish!
This slow cooker chicken lemon rice soup is:
- gluten free and dairy free
- free of the top 8 allergens
- creamy and comforting
- perfect for cold weather
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Slow Cooker Chicken Lemon Rice Soup.
Creamy and comforting, this slow cooker chicken lemon rice soup is gluten free and dairy free.
- 1 Tablespoon olive oil
- 1 sweet onion chopped
- 2 carrots peeled and chopped
- 6 boneless, skinless, chicken thighs
- 3/4 cup long grain white rice
- 64 ounces chicken broth
- 1 cup frozen peas
- 2 lemons juiced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Place the olive oil, chopped onion and carrots, chicken thighs, rice, and 56 ounces of broth in the slow cooker.
- Place the remaining 8 ounces of broth in the refrigerator. Close the slow cooker and cook the soup on high for 4 hours, or low for 7-8 hours.
About a half hour before the end of the cooking time, place the frozen peas in a colander and rinse them to thaw. Add them to the slow cooker.
Add the lemon juice, salt, and pepper. If the soup looks like it needs a little more liquid, add the remaining 8 ounces of broth - you should warm it in the microwave before adding to the slow cooker.
Let the soup cook for another half an hour. It will be thick, and the rice will be somewhat broken down. Season with more salt and pepper if desired.