Slow Cooker Lemon Chicken and Rice Soup with Kale

5 from 1 review


  • 1 lb boneless skinless Chicken Breasts
  • 1 cup sliced Carrots
  • 1 cup chopped Yellow Onion
  • 1 Garlic Clove chopped
  • 6 cups Chicken Broth
  • 1 Tbs dried Thyme
  • 2 Bay Leaves
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 cup uncooked Arborio Rice
  • 2 cups chopped Kale, thick stems removed
  • 1/2 cup fresh Lemon Juice (approximately 3 Lemons)


  1. Add Chicken, Carrots, Onion, Garlic, Chicken Broth, Thyme, Bay Leaves, Salt, and Pepper to a slow cooker.
  2. Cover and cook on low 6 hours or high 3 hours.
  3. Remove Chicken and shred with a fork until bite size pieces are created, add back to slow cooker.
  4. Remove Bay Leaves and discard.
  5. Add Rice and Kale.
  6. Cover and cook 1/2 hour.
  7. Stir in Lemon Juice (Note, start with a little bit at a time until desired taste. I like mine very lemony so I used 1/2 cup).
  8. Serve immediately.
  9. Enjoy!
  10. Note: if the rice absorbs too much liquid you can add more broth and reheat.
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