Description
Warm, comforting, and bursting with citrusy goodness Instant Pot or Crockpot lemon chicken rice soup is a delightful twist on the classic chicken soup and is perfect to make for anyone who is feeling under the weather.
Ingredients
Scale
- 5 cups chicken broth
- 1 pound chicken tenderloins
- 1 Tbsp minced dry onion
- 3 carrots, peeled and sliced
- 1/2 cup uncooked converted or long grain white rice
- 2 cups chopped cabbage
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried sage
- 3/4 tsp kosher salt
- 1 Tbsp butter
- 1 1/2 tsp lemon zest
- 1 1/2 Tbsp fresh lemon juice
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting so it can start heating up while you add in the ingredients. Add in the broth, chicken, onion, carrots, rice, cabbage, garlic powder, parsley, thyme, rosemary, sage, salt and butter. Turn off saute setting.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the lemon zest and lemon juice. Break up chicken into smaller pieces. Salt and pepper to taste.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Add broth, chicken, onion, carrots, rice, cabbage, garlic powder, parsley, thyme, rosemary, sage, salt and butter into slow cooker.
- Cover and cook for 4 hours on low, or until rice is cooked through.
- Stir in the lemon zest and lemon juice. Break up chicken into smaller pieces. Salt and pepper to taste.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker