The sun is finally peeking through the clouds on a fresh spring afternoon. You want something light but still warm and filling for your family. This Crockpot Lemon Chicken Soup is exactly what your kitchen needs right now.
It is bright, zesty, and so very comforting. You can prep it in minutes and let your slow cooker do the work. It delivers a restaurant-quality meal with almost zero effort on your part.
Why You’ll Love This Recipe
This recipe is a total game-changer for your busy weeknight routine. It is packed with protein to keep everyone full and happy. The lemon adds a spark of freshness that brightens up even the longest day.
It is also a fantastic choice for a healthy reset. You get all the comfort of a creamy soup without any heavy cream. Your family will love the tender chicken and soft rice in every bite.
Simple Cooking Steps
Making this soup is incredibly straightforward and beginner-friendly. You start by letting the chicken and veggies simmer until they are perfectly tender. There is no fancy equipment needed for this one.
Even the egg-lemon mixture is easy once you try it. It creates a velvety texture that feels very special. You will feel like a pro chef in your own home.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry or fridge. Using fresh lemons makes a world of difference here.
- 1.5 lbs boneless skinless chicken breasts
- 1 cup long-grain white rice
- 6 cups chicken bone broth
- 3 large lemons, juiced
- 2 large eggs
- 1 cup carrots, diced
- 1 cup celery, diced
- 0.5 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh dill, chopped
Step-by-Step Directions
- Place chicken, carrots, celery, onion, garlic, oregano, salt, pepper, and chicken broth into a slow cooker.
- Cover and cook on high for 3.5 hours or low for 7 hours.
- Remove the chicken breasts, shred them using two forks, and return the shredded meat to the slow cooker.
- Stir in the uncooked white rice, cover, and cook on high for an additional 30 to 40 minutes until the rice is tender.
- In a separate bowl, whisk together the eggs and lemon juice until well combined.
- Temper the egg mixture by slowly pouring in one ladle of hot broth while whisking constantly.
- Pour the tempered lemon-egg mixture back into the crockpot and stir to combine until the soup thickens slightly.
- Garnish with fresh dill and serve immediately.
Best Ways to Enjoy It
Serve this soup warm in your favorite large bowls. A piece of crusty bread is perfect for soaking up the broth. It makes a lovely, light lunch or a satisfying dinner.
You can also pair it with a crisp side salad. It is a wonderful way to treat yourself after a busy day. Sit back, relax, and enjoy the bright flavors of spring.
Storage & Reheating
This soup stores beautifully in the fridge for up to three days. The rice will continue to absorb the liquid as it sits. You may need to add a splash of broth when reheating.
Gently warm it on the stove over low heat. Avoid boiling it to keep the egg base smooth and creamy. It is a meal prep dream for your weekday lunches.
Tips for Best Results
- Do not skip the tempering step for the eggs.
- Use fresh lemon juice rather than the bottled kind.
- Add extra broth if you prefer a thinner soup.
- Rinse your rice before adding it to the pot.
- For a spring twist, add a handful of fresh spinach at the end.
- Keep the chicken pieces large while cooking for better texture.
- Use bone broth for a richer flavor and extra protein.
Easy Flavor Ideas
- Swap the rice for cauliflower rice for a low-carb version.
- Use fresh parsley if you do not have dill on hand.
- Add a pinch of red pepper flakes for a little heat.
- Try using chicken thighs for a deeper, richer taste.
Common Questions
Can I use brown rice instead?
Brown rice takes much longer to cook than white rice. It might make the chicken too soft if added late. Stick with white rice for the best results in this recipe.
What does tempering the eggs mean?
Tempering means slowly warming the eggs so they do not scramble. By adding hot broth slowly, you create a silky smooth sauce. It is a simple trick that adds amazing texture.
Will my kids like this soup?
Most kids love the mild, citrusy flavor and the soft rice. It is very similar to classic chicken noodle soup but with a bright twist. It is a total crowd-pleaser for all ages.
I hope this bright soup brings a little sunshine to your table this week. It is such a joy to share a healthy, easy meal with the people you love. Happy cooking!
— Lidia
Crockpot Lemon Chicken Soup
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup long -grain white rice
- 6 cups chicken bone broth
- 3 large lemons , juiced
- 2 large egg s
- 1 cup carrots , diced
- 1 cup celery , diced
- 0.5 cup yellow onion, diced
- 3 cloves garlic , minced
- 1 tsp dried oregano
- 1 tsp sal t
- 0.5 tsp black pepper
- 0.25 cup fresh dill, chopped
Instructions
- Place chicken, carrots, celery, onion, garlic, oregano, salt, pepper, and chicken broth into a slow cooker.
- Cover and cook on high for 3.5 hours or low for 7 hours.
- Remove the chicken breasts, shred them using two forks, and return the shredded meat to the slow cooker.
- Stir in the uncooked white rice, cover, and cook on high for an additional 30 to 40 minutes until the rice is tender.
- In a separate bowl, whisk together the eggs and lemon juice until well combined.
- Temper the egg mixture by slowly pouring in one ladle of hot broth while whisking constantly.
- Pour the tempered lemon-egg mixture back into the crockpot and stir to combine until the soup thickens slightly.
- Garnish with fresh dill and serve immediately.
