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.