Slow Cooker Creamy Chicken Soup With Lemon, Rice, and Dill
Slow Cooker Creamy Chicken Soup with Lemon, Rice, and Dill is the ultimate blend of comfort and sophistication. This hearty yet elegant dish combines tender chicken, velvety broth, and vibrant lemon for a bright and satisfying flavor profile.
Perfect for cozy evenings, this soup also serves as a fantastic way to repurpose leftover rice, with its creamy texture enhanced by tempered egg yolks and sour cream. A sprinkle of fresh dill adds a fragrant finish, balancing the tartness of lemon.
Whether you prefer a bold citrus tang or a milder zest, this adaptable recipe will delight your taste buds. It’s a fuss-free slow cooker meal that tastes like pure culinary artistry.
Ingredients for Slow Cooker Creamy Chicken Soup with Lemon, Rice, and Dill
- Chicken Thighs: The heart of this comforting dish, adding richness and tender meat that absorbs the vibrant flavors of the broth.
- White Rice: A gentle thickener and soothing base, perfect for balancing the soup’s tangy notes.
- Lemon Juice: A zesty burst of freshness, lending brightness and depth to the creamy broth.
- Egg Yolks and Sour Cream: The key to the soup’s velvety texture, creating a luxurious consistency without overwhelming the palate.
- Fresh Dill: A fragrant herbaceous finish that enhances the soup’s delicate citrusy and savory notes.
Recipe Tips
- Tempering the Egg Yolks: To achieve a silky, creamy texture without scrambling the yolks, ensure you whisk the hot broth into the yolks slowly and consistently. Start with a small drizzle, gradually increasing to prevent curdling.
- Using Leftover Rice: This recipe is ideal for leftover rice of any kind, whether basmati, jasmine, or even short-grain varieties. If the rice feels too dry or clumped, fluff it gently with a fork before adding to the broth.
- Adjusting the Lemon Flavor: For a bright and bold citrus flavor, use the full half-cup of lemon juice. Prefer a subtler tang? Start with ⅓ cup and taste as you go, adding more if desired to suit your palate.
What to Serve with Slow Cooker Creamy Chicken Soup
- Crusty Artisan Bread: A warm loaf of sourdough or baguette pairs beautifully with the soup, providing the perfect vehicle for soaking up the creamy, lemony broth.
- Simple Green Salad: Toss together crisp greens, cucumbers, and a light vinaigrette for a refreshing contrast to the soup’s rich and comforting flavors.
- Roasted Vegetables: Oven-roasted carrots, parsnips, or asparagus add a rustic touch and complement the soup’s earthy and tangy notes.
FAQ
Q1: Can I use chicken breasts instead of thighs?
Yes, but thighs provide more flavor and tenderness. If using breasts, consider brining them first to avoid dryness.
Q2: Can I make this soup without a slow cooker?
Absolutely. Use a large pot or Dutch oven and simmer the soup on low heat, covered, for 2–3 hours.
Q3: How long does this soup keep in the fridge?
Store in an airtight container for up to 3 days. Reheat gently to maintain the creamy consistency.
Q4: Is there a dairy-free alternative for the sour cream?
Yes, you can substitute the sour cream with unsweetened coconut cream or a plant-based yogurt for a dairy-free version.
Slow Cooker Creamy Chicken Soup With Lemon, Rice, and Dill
Ingredients
- Bone-in skin-on chicken thighs (approximately 3½ to 4 pounds, about 8 pieces)
- Chicken broth or stock 6 cups
- Cooked white rice 2 cups
- Fresh lemon juice ⅓ to ½ cup, about 2 large lemons, adjust to taste
- Yellow onion peeled and quartered (1 large)
- Carrots peeled, trimmed, and halved (2 pieces)
- Celery stalks halved (2 pieces)
- Garlic cloves peeled (5 large)
- Bay leaf 1 piece
- Egg yolks 4 large
- Sour cream ½ cup
- Fresh dill chopped (1 small bunch)
- Kosher salt adjust as needed
- Ground black pepper
Instructions
- Step 1:
- In a slow cooker (5- to 8-quart capacity), arrange the onion, carrots, celery, garlic, and bay leaf. Remove the skin from half of the chicken thighs and discard it or reserve it for another use. Place the chicken thighs in the slow cooker, then pour in the chicken broth. Generously season with black pepper. Add ½ teaspoon of salt if using low-sodium broth, or 1 teaspoon for unsalted homemade stock. If the broth is pre-salted, omit additional salt at this stage. Cover the slow cooker and cook on low for 4 to 6 hours. For added convenience, the slow cooker can be switched to warm after 6 hours, keeping the soup ready for up to 2 additional hours before the chicken dries out.
- Step 2:
- Using a ladle or spoon, skim off any foam or fat visible on the soup’s surface. Remove the chicken and vegetables with tongs or a slotted spoon and transfer them to a bowl. Strain the broth and discard the vegetables unless they still retain flavor. Let the chicken cool briefly. Return the strained broth to the slow cooker and increase the heat to high. Add the cooked rice, cover, and heat for about 10 minutes until the soup is steaming or lightly bubbling at the edges.
- Step 3:
- In a medium mixing bowl, whisk together the lemon juice, egg yolks, and sour cream until the mixture is smooth and creamy. Gradually incorporate about 2 cups of hot broth into the lemon mixture, whisking constantly to prevent curdling. Pour the tempered mixture into the slow cooker and whisk for about a minute until the soup thickens enough to coat the back of a spoon. Shred the chicken meat, discarding the bones and skin, and add it back to the soup. Stir in the chopped dill and taste, adjusting with additional salt, lemon juice, or pepper as needed. If the soup requires additional heating, cover and cook on high for 10 more minutes before serving.
