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slow cooker lemon rice soup

Slow Cooker Chicken Lemon Rice Soup.

Creamy and comforting, this slow cooker chicken lemon rice soup is gluten free and dairy free. 

Course Soup
Cuisine Dairy Free, gluten free
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 233 kcal
Author Kelly Roenicke


  • 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


  1. Place the olive oil, chopped onion and carrots, chicken thighs, rice, and 56 ounces of broth in the slow cooker. 

  2. 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. 
  3. 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. 

  4. 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. 

  5. 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.

Nutrition Facts
Slow Cooker Chicken Lemon Rice Soup.
Amount Per Serving
Calories 233 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 80mg27%
Sodium 1139mg50%
Potassium 588mg17%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 4g4%
Protein 20g40%
Vitamin A 2705IU54%
Vitamin C 40.3mg49%
Calcium 51mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.