A quick and comforting chicken and rice soup made in a crockpot in just 30 minutes, featuring tender chicken, perfectly cooked rice, and a bright lemon-dill finish.
Don’t skip the lemon juice—it brightens the soup. For best results, use chicken thighs instead of breasts. If using frozen chicken, cook on high for 30-35 minutes before shredding. The soup thickens as it sits; add extra broth when reheating.
Keywords: chicken and rice soup, crockpot soup, quick soup, comfort food, chicken soup, slow cooker soup