Lemon Chicken and Rice Soup

Lemon Chicken and Rice Soup
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Serve with crescent rolls or fresh bread.
Yields:6 servings
Ingredients

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
  2. Add all ingredients except broth to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook

  1. Thaw freezer bag overnight in refrigerator or in water in the morning.
  2. Pour contents of freezer bag into your crockpot and add broth.
  3. Cook on "low" setting for 6-8 hours or until carrots and onions are tender.
  4. Shred chicken.
  5. Garnish with lemon slices.


3 Comments

  • jackielayne22 says:

    My soup didn’t turn out very soupy… The rice made it almost glue-like. I’ll probably make the rice separate if I do this one again. Unless there is better advice? I might cut the dill and salt a bit too.

  • Linda Morris says:

    Excellent soup! My son, who was very sick last week and lost his sense of smell (tested negative for Covid), said in the afternoon “man, what are you making for dinner, it smells so good”. My immediate reply was “soup”. But then we both realized he could smell and were so excited we started celebrating. This soup tasted as good as it made the house smell. So yummy and delicious.

    Also, I have NEVER added white rice directly into any soup in the crock pot before. My concern was it would be too soft or mushy or make the soup too starchy. But this was not the case with this recipe. It was the perfect balance and tasted incredible. Thank goodness because the last thing I needed was to disappoint a sick kid.

    Two thumbs up on this recipe.

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