Description
A heartwarming dish featuring tender chicken, fluffy rice, and a refreshing lemon flavor, perfect for chilly days.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup minute rice
- 6 cups chicken broth
- 1 medium onion (diced)
- 4 whole carrots (sliced)
- 4 stalks celery (sliced)
- 3 cloves garlic (minced)
- 1 whole lemon (juiced and zested)
- 1 tsp dried thyme
- 2 tbsp salted butter (cut into chunks)
- 1/8 tsp salt and pepper (to taste)
- 1 tbsp fresh parsley (chopped for garnish)
Instructions
- Place the boneless, skinless chicken breasts in the bottom of your slow cooker.
- Layer the diced onion, sliced carrots, sliced celery, and minced garlic over the chicken.
- Squeeze the juice of the lemon over the ingredients and sprinkle lemon zest and dried thyme on top.
- Distribute the butter chunks evenly and pour in the chicken broth. Season with salt and pepper. Stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- About 30 minutes before serving, remove the chicken, shred it, and return it to the soup.
- Stir in the minute rice, cover, and cook on high for 30 minutes until the rice is tender.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Notes
This soup can be prepared in advance and refrigerated for up to 3 days or frozen for up to 3 months. Add a splash of cream for a richer texture if desired.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg