Description
This comforting Lemon Chicken Soup is made effortlessly in a slow cooker, combining tender chicken, fresh vegetables, and a bright lemony flavor. Packed with wholesome ingredients and a hint of lemon zest, this soup is perfect for a nourishing meal that’s both light and satisfying.
Ingredients
Scale
Chicken and Broth
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups low-sodium chicken broth
Vegetables & Aromatics
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Grains & Seasonings
- 1/2 cup uncooked long-grain white rice
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Lemon & Egg Mixture
- 1/4 cup freshly squeezed lemon juice
- 2 large eggs
Finishing Touch
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Ingredients: Place the chicken breasts in the bottom of the slow cooker. Add chicken broth, diced carrots, celery, chopped onion, minced garlic, rice, olive oil, oregano, thyme, salt, and black pepper on top.
- Slow Cook Soup: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked through.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup pot.
- Temper Eggs and Lemon: In a medium bowl, whisk together the eggs and freshly squeezed lemon juice until smooth. Slowly ladle about 1 cup of hot broth from the slow cooker into the egg mixture while whisking constantly to temper the eggs and avoid curdling.
- Incorporate Egg Mixture: Gradually pour the tempered egg and lemon mixture back into the slow cooker while stirring gently to combine evenly.
- Final Seasoning and Cook: Stir in lemon zest and fresh parsley. Cover again and cook on low for an additional 10 to 15 minutes until the soup is slightly thickened and flavors melded.
- Adjust and Serve: Taste the soup and adjust seasoning with salt or pepper if needed before serving hot.
Notes
- For a low-carb alternative, substitute the white rice with cauliflower rice but reduce the cooking time slightly to prevent overcooking the cauliflower.
- Add fresh spinach at the end of cooking for extra greens and nutrients.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To enhance the lemon flavor, you can add a little extra lemon juice just before serving if desired.
