This dish always hits the spot; I find myself wanting seconds.

Slow Cooker Creamy Lemon Chicken & Rice Soup is a comforting, hearty dish that's perfect for those cooler Midwestern days when you crave something warm and satisfying. This recipe brings together the tangy brightness of lemon with the creamy richness of a traditional chicken soup, making it both rejuvenating and soothing. The use of a slow cooker simplifies the process, creating a fuss-free meal that allows the flavors to meld beautifully over time. Originating from classic European and Mediterranean influences, this dish seamlessly blends familiar ingredients with a twist, offering both novelty and nostalgia in every spoonful.

This soup pairs wonderfully with a slice of crusty artisan bread, ideal for soaking up the rich broth. A simple green side salad with a light vinaigrette can provide a refreshing contrast to the creaminess of the soup. For a more substantial meal, consider serving it with a savory quiche or a grown-up grilled cheese sandwich filled with aged cheddar and caramelized onions.

Servings: 6-8 servings

1.5 lbs boneless, skinless chicken breasts
1 cup long-grain white rice, rinsed
1 medium onion, finely chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cups low-sodium chicken broth
2 cups water
1 cup heavy cream
2 lemons, zest and juice
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
Salt and pepper to taste
Fresh parsley, chopped for garnish

1. Place the chicken breasts at the bottom of your slow cooker.

2. Add the chopped onion, carrots, celery, minced garlic, thyme, and basil on top of the chicken.

3. Pour in the chicken broth and water, then season with salt and pepper.

4. Cover and cook on low for 6-7 hours or until the chicken is tender and fully cooked.

5. Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.

6. Add the rinsed rice and stir to combine. Cover and cook on low for another 30-40 minutes or until the rice is cooked.

7. Stir in the heavy cream, lemon zest, and lemon juice. Adjust seasoning with additional salt and pepper if needed.

8. Serve the soup hot, garnished with freshly chopped parsley.

For a lighter version, substitute the heavy cream with half-and-half or coconut milk. You can also use brown rice for added nutrients, but it may require a longer cooking time. Adding a handful of spinach or kale towards the end of the cooking process can introduce some healthy greens into the soup. If you prefer a thicker soup, stir in a slurry made from cornstarch and water before adding the rice. For a more intense lemon flavor, consider adding thin lemon slices during the cooking process and removing them before serving.