This Crock Pot Lemon Chicken Rice Soup recipe is a delicious twist on chicken soup. It is easy to make and has tender chicken with plenty of flavor!
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Aunt Lou here.
My friend, Heather, told me about a soup she loves. While I couldn’t find the exact recipe of what she was talking about, I think this Crock Pot Lemon Chicken Rice Soup comes pretty close. I love how tender the chicken comes out and the delicious flavor!
Crock Pot Lemon Chicken Rice Soup
Note: Scroll to the bottom for the printable recipe.
How to Make Lemon Chicken Rice Soup in a Crock Pot
Combine your chicken, lemon juice, carrots, onions, celery and chicken broth in your 6-quart crock pot. Cover and cook on low for 6-7 hours or high for 3-3.5 hours. Mix together your butter and your flour, stir gradually into your crock pot. If your crock pot is not already on high, turn it on high. Cover and continue cooking while you whisk your egg yolks until light in color in a medium bowl. Take a ladle and pour some of your soup from your crock pot into your bowl while you continually stir. Once it is fully combined, add into your crock pot and stir well. Cover and continue cooking for an additional 30 minutes. Stir in your cooked rice and serve.
Crock Pot Lemon Chicken Rice Soup Notes
- If you love lemon flavoring, then you can use 2 tablespoons of lemon juice. If you would like a milder flavor, then use 1 tablespoon.
- I cooked up 1 cup of rice for our soup, however, if you would like to have a heartier soup or make it stretch a little farther, you can use the larger amount of rice.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Lemon Chicken Rice Soup
Crock Pot Lemon Chicken Rice Soup
Ingredients
- 2-3 chicken breasts cubed
- 1.5 tablespoons fresh lemon juice
- 1/2 cup shredded carrots
- 1/2 cup onion chopped
- 1/2 cup celery sliced
- 1/4 cup butter melted
- 1/4 cup all-purpose flour
- 4 egg yolks
- 4 cups chicken broth
- 1.5 cups cooked rice
Instructions
- Combine your chicken, lemon juice, carrots, onions, celery and chicken broth in your 6-quart crock pot.
- Cover and cook on low for 6-7 hours or high for 3-3.5 hours.
- Mix together your butter and your flour, stir gradually into your crock pot.
- If your crock pot is not already on high, turn it on high.
- Cover and continue cooking while you whisk your egg yolks until light in color in a medium bowl.
- Take a ladle and pour some of your soup from your crock pot into your bowl while you continually stir.
- Once it is fully combined, add into your crock pot and stir well. Cover and continue cooking for an additional 30 minutes.
- Stir in your cooked rice and serve.
Notes
- If you love lemon flavoring, then you can use 2 tablespoons of lemon juice. If you would like a milder flavor, then use 1 tablespoon.Â
- I cooked up 1 cup of rice for our soup, however, if you would like to have a heartier soup or make it stretch a little farther, you can use the larger amount of rice.Â
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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Could this be frozen after cooking?
Hi Wendy!
I’m not sure how well the rice would hold up with freezing this recipe. If you give it a try, let me know how it goes!
Aunt Lou
Love this recipe! I made it last night into this morning. I just added a little more lemon because my boyfriend loves lemon. Can’t wait to have it for lunch!
Have this soup in my crockpot as we “speak”. After checking many crockpot recipes for this soup, I chose to add the raw rice to the broth (after cooking chicken thighs to make the broth}, then cooked on high for three hours. Rice is just fine. Then added the skinned, boned and shredded thigh meat with the rice. Lemon goes in next, then the tempered eggs for the last half hour. Tastes and looks delicious! Nice and thick!I upped the original broth to accomodate cooking the rice–using a total of 8 cups broth/water and 1C long-grain rice.
I’m so glad you liked it so well Carol! I like the adjustments you made! Thanks for sharing!
Aunt Lou
I am only giving this recipe four stars because I haven’t made it yet but it sounds delicious. The reason I haven’t made it yet is that I want to know why I have to cook the rice separately. Why can’t I cook the rice IN the soup so not only am I saving an extra step but the rice is also soaking up all the delicious flavors from the soup broth?! Please let me know.
Hi Rob!
Cooking rice in a crock pot is not easy. If a crock pot cooks hotter on one side or in one spot, you will have some rice cooking to mush while other pieces are hard and crunchy. I wanted to make this recipe as easy for readers as possible, so I added it at the end. However, if you have a slow cooker you know cooks evenly and want to try cooking the rice in your crock pot, you will want to add in more broth or water for the rice to absorb as it cooks. If you do give it a try, let me know how it goes!
~Aunt Lou