Slow cooker chicken lemon rice soup is delicious, comforting, and naturally dairy and gluten free. This is 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’re in need of more soup recipes, try this broccoli potato soup or this dairy free tomato carrot soup.
Ingredient Notes
- Rice – 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.
- Chicken – I like to use boneless, skinless chicken thighs for this soup, as I think they have more flavor. You could use chicken breasts, but I like dark meat better in this recipe.
- Broth – Use any brand of chicken stock or broth that works for your dietary needs.
- Peas – If you don’t like peas, you can leave them out. Feel free to add green beans or a different vegetable if you wish!
Serving Suggestions
Serve this soup with:
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Recipe
Slow Cooker Chicken Lemon Rice Soup.
Ingredients
- 1 Tablespoon olive oil
- 1 sweet onion chopped
- 2 carrots peeled and chopped
- 6 boneless, skinless, chicken thighs
- ¾ cup long grain white rice
- 64 ounces chicken broth
- 1 cup frozen peas
- 2 lemons juiced
- ¾ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place the olive oil, chopped onion and carrots, chicken thighs, rice, and 56 ounces of broth in the slow cooker. Refrigerate the remaining cup of broth – you may need it at the end of the cooking time.
- 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.
Lorna
Devastatingly bad. I made the soup per directions and 3.5 hours later, the rice has fragmented and the soup is garbage. This was long grain rice as suggested.
Find another recipe.
Octavia
Has anyone shopped at Good Nature EVAPOR Vapor Store located in 503 S Loop 4, Ste A?
Kristen
Thank you so much for the recipe! I was curious how many cups is a serving size?
Sallie
So easy and delicious. I added some garlic and thyme as well. Perfection on a cold, snowy day.
Renee
hi!
Can I substitute Chicken Breasts for the Thighs?
Thanks.
R
Kelly Roenicke
Yes, that should be fine!
Mari
This was great! We did it with brown rice and it worked well. Thanks for the delicious recipe! I’d love more slow cooker ideas, as I have thus far been a pressure cooker person. Now that I have a baby, the slow cooker is the only way I get anything done because I can set it up during nap time and then just eat hours later. Thanks for the recipe!
Kelly Roenicke
So happy you loved this recipe! Thanks for letting me know! If you search “slow cooker” on my site, you will see all my slow cooker recipes!
Ann James
Hi Kelly et al, Thanks for this recipe. I love lemon so added the grated zest of the lemons to the soup as well as their juice, along with some chopped parsley & garlic. 15 minutes in my pressure cooker & it was ready to scoff :) I use the Tetrapak chicken broth from Costco for soup, Gf & Df, & just more chickeny than stock cubes which I find a bit salty sometimes altho’ Kallo organic are good.
Thank you for all the lovely recipes you devise & share
Kelly Roenicke
So happy you liked it! Thank you for letting me know!
Ann James
Chicken & lemon rice soup, Hi all, made this again & because I knew we wouldn’t eat the whole pot but would be reheating at later date for lunch, used quinoa instead of rice. Just as delish ! x
Kelly Roenicke
I’m so glad you liked this recipe, thank you for letting me know!
pamela
Thank you for this recipe. I had chicken lemon rice soup at a restaurant and was craving it again! Perfect!