Slow Cooker Lemon Chicken & Rice Soup (Page 3 ) | August 25, 2024

Annonce:

Instructions

Set Up Your Slow Cooker: Begin by preparing your slow cooker. Place the boneless, skinless chicken breasts into the bottom of the slow cooker. Add the diced onion, sliced carrots, sliced celery, and minced garlic. These vegetables will cook down, infusing the broth with their flavors. Squeeze the juice of one lemon over the ingredients, then sprinkle in the lemon zest. The lemon will add a refreshing brightness to the soup. Add the dried thyme and place chunks of salted butter throughout. Finally, pour in the chicken broth, and season with salt and pepper to taste. Stir gently to combine all the ingredients.

Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 4-6 hours. The slow, steady heat will allow the flavors to meld together beautifully. The chicken will become tender and the vegetables will soften, creating a deliciously hearty broth.

Shred and Simmer: About 30 minutes before the soup is finished cooking, carefully remove the chicken breasts from the slow cooker using tongs or a slotted spoon. Place them on a cutting board and shred them using two forks. This step helps the chicken integrate better into the soup. Return the shredded chicken to the slow cooker and stir to combine. Add the minute rice to the slow cooker at this point. The rice will cook quickly and absorb the flavorful broth, making the soup even more satisfying. Continue cooking on high for an additional 30 minutes, or until the rice is tender and has absorbed the flavors of the soup.