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Chicken Lemon Rice Soup Crockpot Recipe

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Creamy Chicken Lemon Rice Soup Simply Scratch
Creamy Chicken Lemon Rice Soup Simply Scratch from www.simplyscratch.com

Description

There's nothing quite like a warm bowl of soup on a chilly day. This chicken lemon rice soup crockpot recipe is not only delicious, but it's also easy to make. The combination of tender chicken, tangy lemon, and fluffy rice makes for a satisfying and comforting meal. Plus, with the convenience of a crockpot, you can set it and forget it, allowing the flavors to meld together while you go about your day.

Prep Time

The prep time for this recipe is minimal, taking only about 15 minutes to gather and chop the ingredients.

Cook Time

Cooking this soup in a crockpot requires about 6 hours on low heat.

Ingredients

For this recipe, you will need:
  • 1 pound boneless, skinless chicken breasts
  • 1 cup uncooked white rice
  • 6 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/4 cup chopped fresh parsley

Equipment

To make this soup, you will need a crockpot, a cutting board, a knife, and measuring cups and spoons.

Method

1. Begin by heating the olive oil in a skillet over medium heat. 2. Add the chopped onion and garlic to the skillet, and sauté until the onion is translucent. 3. Add the chicken breasts to the skillet, and cook until browned on both sides. 4. Transfer the chicken, onion, and garlic to the crockpot. 5. Add the uncooked rice, chicken broth, dried thyme, dried oregano, dried basil, salt, and black pepper to the crockpot, and stir to combine. 6. Cover the crockpot with a lid, and cook on low heat for 6 hours. 7. After 6 hours, remove the chicken from the crockpot, and shred it with two forks. 8. Return the shredded chicken to the crockpot, and add the fresh lemon juice, lemon zest, and chopped parsley. 9. Stir to combine, and cook for an additional 10-15 minutes on low heat. 10. Serve the soup hot, garnished with additional fresh parsley if desired.

Notes

If you prefer a thicker soup, you can add an additional 1/2 cup of uncooked rice to the crockpot.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 335
  • Protein: 29g
  • Carbohydrates: 35g
  • Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 60mg
  • Sodium: 400mg
  • Potassium: 625mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 7%
  • Vitamin C: 24%
  • Calcium: 3%
  • Iron: 9%

Recipe Tips

To save time, you can use pre-cooked shredded chicken instead of cooking the chicken breasts in the skillet. You can also customize this recipe by adding in your favorite vegetables, such as carrots, celery, or spinach. Simply chop the vegetables and add them to the crockpot with the other ingredients.

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