Lemon Chicken Rice Soup; a failure and a success

The other day I had my first slow cooker failure.

It should have been simple.

It was soup.

How can one screw up soup?

Apparently with ease.

It was a simple premise: we were going out for lunch which I knew would be long and a lot of food. I decided soup would be perfect for dinner that night and doing it in the slow cooker would be easy. I could come home, put my feet up and a light dinner would be ready when we were.

I found a recipe (which I modified, of course). It was meant to cook on low for 7 hours.

I had a choice of 10 hours (before we left) or 5 hours (after we got home).

I decided to cook it for 5 hours: the first 2 hours on high followed by 3 hours on low.

It’s soup – how could I mess it up?

I did all the prep work and put it in the fridge before we left. I put it in the slow cooker and cooked as planned when we got back.

At dinner time I checked it and the carrots were barely started. I dumped the whole lot into a dutch oven and put it on the cook-top.

Which is when I discovered that the rice had not even started to cook.

Thirty-five minutes later we had a lovely, thick, creamy soup – but the rice had almost disappeared. It was like I had used broken rice. Instead of broth and rice it was like porridge.

I finished it with the lemon and yogurt.

It was wonderful!

I have no idea what happened, but this is how I’ll cook it next time.

This made 6 – 8 servings. I have no idea if it freezes ’cause we’ve eaten it all.

Lemon Chicken Rice Soup

Total time: 60 minutes


  • 16oz (500gr) chicken breasts, 2 – 3 breasts, cut into small pieces
  • 1 tbs flour
  • 3 large carrots, peeled, chopped
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 cup Basmati rice
  • 1 tsp dry mustard
  • 1 tsp lemon pepper
  • 1 tsp thyme
  • 4 tsp parsley
  • 7 – 8 cups (64oz, 1000ml) chicken stock
  • 1/4 cup (2oz, 60ml) fresh lemon juice
  • 1/2 cup Greek yogurt
  • 1 1/2 tbs maizena (cornstarch)

Lemon Chicken Rice Soup


  • Combine chicken and flour.
  • Put chicken, vegetables, rice, seasonings, herbs and stock into soup pot or Dutch oven.
  • Cover, bring to a boil, reduce heat and simmer for 35 – 45 minutes, stirring occasionally.
  • Add more stock or water if needed.
  • Check carrots – when ready add lemon juice.
  • Combine cornstarch and yogurt, Add to soup, stirring well until it returns to a simmer
  • Serve.

Print Recipe

Since we loved the soup I suppose that really wasn’t a failure…. more of a mishap.

This, on the other hand, was a smashing success.

You may think you know what this is…. but you don’t.

Not really.

It’s not used for pounding nails or tapping tacks.

This is my chocolate hammer.

We don’t have chocolate chips here.

When I want chocolate chips I buy a good bar of Lindt dark chocolate and break it up with my chocolate hammer.

I have also, through sheer laziness, discovered that it can also be used to ‘chop’ walnuts much more quickly than the usual knife.

Last week I found another use for my trusty hammer: iPad repair tool.

Yes, I fixed the iPad with my hammer.

No, that is not a euphemism, I am not being sarcastic or ironic.

The iPad, which was not working, is now working thanks to judicial application of my trusty hammer.

Someone, who shall remain nameless, dropped the iPad.

When it was retrieved and turned on, instead of the ‘blue screen of death’ it had a red screen.

I, who google how to fix / do everything all the time, didn’t. I just assumed it was kaput.

The state of the iPad came up in conversation with our daughter who DID google it and sent me a few links.

After smacking my head repeatedly with my hammer for being an idiot I smacked (okay, tapped) the iPad with the hammer and Voila! It worked!

No more red screen; everything works and looks exactly as it should.

I do love a good 3-in-1 tool, don’t you?

Last update on November 22, 2017

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