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Someone messaged me on Instagram the other day asking for a Crockpot Lemon Chicken and Rice Soup recipe and I got to work! I knew a recipe like this would be right up my alley because it would be simple, healthy, and delicious. I can’t wait to hear what you think.

Crockpot Lemon Chicken and Rice Soup RecipeMy family loves chicken and rice soup and the lemon in this recipe is such a fun twist. It’s kind of a combination of my favorite crockpot chicken noodle soup and the lemon chicken with baby spinach in my cookbook eBook.   I didn’t add any baby spinach to this soup, but I certainly think you could.

When I was researching other lemon chicken rice soup recipes I found that the traditional Greek soup calls for adding raw egg right before serving. I’m sure it’s delicious, but the thought grossed me out so I skipped that step. Just something to keep in mind because this soup will probably taste different than what you’d get at your local Greek restaurant.

Yum! Enjoy, Friend!!

Crockpot Lemon Chicken and Rice Soup Recipe


Crockpot Lemon Chicken and Rice Soup Recipe

  • Author: Kelly McNelis
  • Yield: 6 servings 1x


This is a fresh and flavorful recipe that you can cook in your slow cooker or freeze (raw) and cook later. Serve with crescent rolls or fresh bread.


  • 1 pound boneless skinless chicken breasts, fat trimmed
  • 2 large carrots, peeled and diced
  • 2 ribs celery, diced (one cup)
  • 1 small yellow onion, diced (one cup)
  • 1/4 cup dry white rice, uncooked
  • 1/2 lemon (for juice)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill
  • 32oz chicken broth (4 cups) (not needed until day of cooking)


  1. Combine all items in crockpot and cook on “low” setting for 6-8 hours or until carrots and onions are tender.
  2. Shred chicken.

To Freeze and Cook Later

  1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
  2. Add all ingredients to freezer bag (except broth), seal, and freeze up to three months.
  3. When ready to cook, thaw freezer bag overnight in the refrigerator or in the morning in water.
  4. Add to crockpot with broth and cook on “low” setting for 6-8 hours.
  5. Shred chicken.

Thoughts or questions? Leave a comment below and I’ll respond asap. -Kelly

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Angela Gallion
Angela Gallion
5 years ago

I made this over the weekend and we loved it! Will definitely make it again. It was just the light, comforting soup I was craving in this cold Ohio weather we are experiencing right now. I did add a bit more dill at the end, and the white rice broke down almost completely after cooking and sitting on warm for a few hours, so I may experiment with a more hearty rice next time, maybe Jasmine or wild rice. Will definitely be making this again, yum!! Love that I had all the ingredients already on hand.

5 years ago

The heat of the soup should cook the egg

4 years ago

I’d love to try this in my pressure cooker. Any suggestions?