slow cooker lemon chicken & brown rice soup

This version of chicken & rice soup is laced with a tangy hint of lemon and oregano…  2 flavors that pack a punch of brightness and freshness to an otherwise simple soup.

This soup is comfort food at it’s finest!

Chicken soup in any form has been one of the only things I can (fairly) easily eat so far this pregnancy.  I have no appetite for anything else, and have to force food down most of the time.

But chicken soup?  I love it!  Chicken Noodle Soup, this Chicken & Rice soup, even Perpetual Chicken Stock, are all things I can eat and enjoy.

So enjoy them I do!

I especially like that the brown rice adds another healthy element to this soup, but feel free to swap it out with white rice if you’d like, or even use half brown and half white if you’re not so sure!

Also, if you don’t like the idea of your rice being quite mushy (unavoidable cooking that long in a slow cooker, but doesn’t bother us one bit!)…  feel free to add it in for the last few hours instead of the whole cooking time!

Oh and if you have any leftover parmesan rinds in your freezer (and please tell me you keep those!  They are gold!!)…  throw one in!  It makes a great soup, amazing!

As with all soups, this just tastes better and better the longer it sits…  so start it in the morning, have some for dinner and reheat it all in the slow cooker again for leftovers the next day!  Delicious!

Slow Cooker Lemon Chicken & Brown Rice Soup Recipe

Ingredients:
1 large onion, diced
2 large carrots, chopped
2 large celery stalks, chopped
1 clove garlic, minced
2 cups leftover cooked chicken (or raw boneless breast or thighs!)
1 cup uncooked brown rice
8 cups chicken stock
salt & pepper, to taste
1/2 teaspoon dried oregano
1/2-1 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
juice of two large lemons*
1 parmesan rind, optional

Directions:
Dump everything into the slow cooker.  Add more water to top it off, if you’d like.

*If you’re not sure how much lemon flavor you would enjoy, start with the juice of one lemon and then add more at the end if you think it needs it!

Turn on LOW and cook for 6 hours or longer, until the chicken is cooked through (if you used raw).  Season with more salt, pepper & lemon juice, if needed, and shred or chop the chicken if you used a whole breast!

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