Description
A comforting and tangy Lemon Chicken Soup slow-cooked to perfection with tender chicken, fresh vegetables, and a zesty lemon finish. This healthy, gluten-free main course is packed with protein and bright flavors, perfect for any day.
Ingredients
Scale
Soup Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup uncooked long-grain white rice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Lemon Mixture
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Slow Cooker Base: Place the chicken breasts at the bottom of the slow cooker. Add the chicken broth, diced carrots, celery, chopped onion, minced garlic, uncooked rice, olive oil, dried oregano, dried thyme, salt, and black pepper. Stir gently to combine all ingredients.
- Slow Cook the Soup: Cover and cook the mixture on low for 6 to 7 hours or alternatively on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them finely using two forks. Return the shredded chicken back into the slow cooker with the soup.
- Temper Egg and Lemon Mixture: In a medium bowl, whisk together the eggs and freshly squeezed lemon juice until smooth. Slowly ladle about one cup of the hot broth from the slow cooker into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Incorporate Tempered Mixture: Gradually pour the tempered egg and lemon mixture back into the slow cooker while stirring gently to combine evenly.
- Finish Soup: Stir in the lemon zest and chopped fresh parsley. Cover and cook on low for an additional 10 to 15 minutes, allowing the soup to slightly thicken and the flavors to meld.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper if needed before serving hot.
Notes
- For a low-carb variation, substitute the rice with cauliflower rice; reduce the cooking time slightly to avoid overcooking the cauliflower.
- Add a handful of fresh spinach at the end of cooking for extra greens and nutrients.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
