Save This Recipe

We'll email this post to you, so you can come back to it later!

The Soup That’s Always There When I Need It

You ever have one of those days where the only thing you want is something warm in a bowl?

Not fancy. Not complicated. Just something that makes you feel okay again—something that tastes like home, like safety, like being taken care of even when no one’s around?

Yeah. That’s this soup for me.

I didn’t grow up eating anything like it, weirdly enough. But it feels nostalgic. Like the food you remember from childhood, even if no one in your family ever actually made it. It’s chicken soup, but better. Softer, brighter, more tender. And somehow, every time I make it, it gives me exactly what I need—whether that’s a meal, a mood shift, or just something to do with my hands on a long day.

Why This Soup Feels Like a Hug in a Bowl

Let me say this first: I love a good takeout night. But sometimes? You want something slow. You want the house to smell like food. You want to eat with a spoon. You want lemon and garlic and warm broth and chicken that falls apart with the touch of a fork.

This soup does that.

The lemon makes it feel alive. It brightens everything. It’s like a little burst of sunlight right in the middle of a sleepy, gray evening.
The herbs make it smell like someone’s cooking for you. Even if you’re alone. Even if you’re exhausted.
The chicken shreds beautifully. No dry bites, no weird textures.
It’s simple. Like, “throw it in the slow cooker and walk away” simple.
It’s warm without being heavy. Which is a tough combo to pull off, honestly.

Honestly? It’s just solid. It never lets me down.

What You’ll Need (Don’t Overthink It)

Here’s the thing about this soup: you don’t have to be precise. If your celery’s a little wilted or your carrots are weirdly shaped, it’ll still work. Use what you’ve got. Make it yours.

The basics:

2 boneless, skinless chicken breasts
Or thighs. Or even leftover rotisserie chicken, shredded. You’ve got options.
8 cups chicken broth
I usually use boxed. Homemade if I have it, but let’s be real—that’s rare.
1 onion, chopped
Doesn’t have to be perfect. Just get it in there.
2 carrots, sliced
Peel them if you feel like it. I usually don’t.
2 celery stalks, sliced
They add flavor. Even if you think you hate celery, don’t skip it.
3 cloves garlic, minced
More if you’re a garlic person. I won’t stop you.
1/4 cup lemon juice + 1 tbsp zest
Use fresh lemons if you can. Bottled works in a pinch, but the zest is key.
1 tsp dried thyme
Or Italian seasoning if that’s what you’ve got.
1 tbsp fresh rosemary
If it’s too strong for you, go a little lighter—or swap it for parsley.
1 tbsp fresh basil
Dried is okay here too. Use what you have.
2 tbsp butter
Just trust me on this. It makes everything rounder.
Salt & pepper
To taste. Always to taste.
1 cup minute rice
I know. But it works. Cooked rice added at the end works too if you prefer that.
Fresh parsley
Optional. Pretty. Tasty.

How It Comes Together (With Some Rambly Notes)

Step 1: Just throw it all in.

Put the chicken breasts at the bottom of the slow cooker. Then layer in the onion, carrots, celery, and garlic. Pour in the broth, squeeze in the lemon juice, sprinkle in the zest, add the herbs, and drop in the butter like little happy surprises.

Salt and pepper it. Not too much—you can adjust later.

It looks like a lot. But it’s going to turn into something really, really good.

Step 2: Lid on, walk away.

Cook on low for 6–8 hours, or high for 4–6. That’s it.

And then? Go live your life. Fold laundry. Take a nap. Zone out. Do homework. Play Wordle. Whatever. Just let the soup do its thing while you do yours.

Slow cooking is kind of a weird act of trust. But it always pays off.

Step 3: Shred the chicken.

Once it’s cooked, pull the chicken breasts out and shred them with two forks. They’ll be so tender they basically fall apart. Put the shredded chicken back in the soup and give it a gentle stir.

This part always makes me feel oddly proud. Like, “Look what I made.”

Step 4: Add the rice.

Stir in the minute rice and cook for another 30 minutes on high.

If you’re using cooked regular rice, just stir it in and warm it through.

It’ll thicken slightly, but not in a gloopy way. More like “rich and comforting” thick.

Taste it now. Add more lemon if you want. Salt, pepper, maybe a pinch of something spicy if that’s your thing.

Step 5: Serve. Sigh. Relax.

Scoop it into bowls. Add a sprinkle of parsley if you’re feeling fancy.

Eat slowly. Let it warm your hands, then your stomach, then your brain.

Small Ways to Make It Your Own

Feeling creamy? Stir in a little heavy cream or a splash of coconut milk right before serving.
Need more greens? Toss in spinach, kale, or frozen peas in the last 5 minutes.
Want it heartier? Add a side of crusty bread. Or cheese toast. Or both.
Avoiding rice? Use small pasta. Or cauliflower rice. Or just double up on the veggies.

No rules. Just good soup.

How Long Does It Last?

Fridge:
4 days easy. Reheats great on the stove or in the microwave. Just add a splash of broth or water if it thickens up.

Freezer:
Totally freezable, but leave the rice out and add it fresh when you reheat, or it gets mushy.

Lunchbox-friendly?
100%. Throw it in a thermos and it’ll still be warm by lunchtime.

Last Thought Before You Go

I know it’s just soup. But also, it’s not just soup.

It’s a little act of care. A small win. Something warm you can control when the rest of the day feels chaotic or cold or just… blah.

And hey, even if the day is great—this soup still fits.

So if you try it, I hope you love it. I hope it becomes the one you reach for when you need a reset. Or when someone you love is sick. Or when you just want your kitchen to smell like comfort.

And if you change something or add your own twist, tell me. I wanna hear how you made it yours.

Sending you lemony, herby, buttery comfort—
One bowl at a time.

Slow Cooker Lemon Chicken & Herb Rice Soup

This comforting lemon chicken and herb rice soup is slow-cooked to perfection, with juicy shredded chicken, tender vegetables, and aromatic herbs in a bright lemony broth. It's a cozy meal that’s both refreshing and filling, ideal for chilly days or soothing a cold.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Course Comfort Food, Main Course, Soup

Cuisine American, Mediterranean-Inspired

Servings servings

Calories 310 kcal

Ingredients

2 boneless, skinless chicken breasts
8 cups chicken broth
1 onion chopped
2 carrots sliced
2 celery stalks sliced
3 cloves garlic minced
1/4 cup lemon juice
1 tbsp lemon zest
1 tsp dried thyme
1 tbsp fresh rosemary chopped
1 tbsp fresh basil chopped
2 tbsp butter cut into chunks
salt and pepper to taste
1 cup minute rice
fresh parsley for garnish

Instructions

Place the chicken breasts in the slow cooker.
Add the chicken broth, onion, carrots, celery, and garlic.
Stir in the lemon juice, lemon zest, dried thyme, rosemary, and basil.
Add the butter chunks, and season with salt and pepper.
Cover and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked through and the vegetables are tender.
Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.
Stir in the minute rice, cover, and cook on high for an additional 30 minutes.
Serve hot, garnished with fresh parsley and a sprinkle of fresh herbs.

Notes

For extra flavor, add a bay leaf during cooking and remove it before serving. You can also substitute brown rice for a heartier texture, but adjust cooking time accordingly.

Nutrition

Calories: 310kcal

Keyword comfort food, easy soup, herb rice soup, lemon chicken soup, slow cooker

Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more