Slow-Cooker Lemon Chicken and Rice Soup

Try this Slow-Cooker Lemon Chicken and Rice Soup for dinner
Chicken and Rice

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This Lemon Chicken and Rice Soup recipe uses lemongrass, cilantro, and serrano chile peppers to give it a unique flavor and heat.

6
Servings
280
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon vegetable oil
  • 3 chicken breast, diced
  • 4 cloves garlic, minced
  • 1/4 Cup lemon juice
  • 2 serrano chile peppers, seeded and minced
  • 1 Teaspoon fish sauce
  • 1/4 Cup green onion, thinly sliced
  • 6 Cups chicken stock, unsalted
  • Salt and pepper, to taste
  • 1 stalk of lemongrass, smashed to release flavor
  • 2 Cups cooked rice
  • 1/2 Cup cilantro, chopped for garnish
  • Chile oil for garnish (optional)

Directions

In a sauté pan, heat the oil on medium-high heat. When the pan is hot, add the chicken and brown. After a minute, add the garlic. Keep the pan moving so that the garlic turns golden, but doesn’t burn. Deglaze the pan with the lemon juice, being sure to use a wooden spoon to scrap up any browned bits that stuck to the pan.

Transfer the chicken and garlic to your slow-cooker, and add the peppers, fish sauce, green onion, chicken stock, and season with salt and pepper. Place the lid on the slow-cooker and cook on low heat for 6 hours. In the last 30 minutes of cooking, add the lemongrass.

Just before serving, stir in the rice and cilantro. Ladle the soup into individual bowls and serve while still hot. Garnish with chile oil.

Nutritional Facts

Total Fat
5g
7%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
10mg
3%
Carbohydrate, by difference
49g
38%
Protein
9g
20%
Vitamin A, RAE
57µg
8%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
52µg
58%
Calcium, Ca
38mg
4%
Choline, total
4mg
1%
Fiber, total dietary
4g
16%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
42mg
13%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
110mg
16%
Selenium, Se
2µg
4%
Sodium, Na
804mg
54%
Water
235g
9%
Zinc, Zn
1mg
13%

Lemon Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Lemon Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Lemon Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.