Crockpot Lemon Chicken Soup (Printable view)

Tender chicken, fresh vegetables, and zesty lemon simmer slowly for a comforting, healthy meal ready when you are.

# What You'll Need:

→ Meats

01 - 2 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 3 carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced

→ Broth & Liquid

06 - 8 cups low-sodium chicken broth
07 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
08 - Zest of 1 lemon

→ Grains (optional)

09 - 1/2 cup uncooked white rice or orzo (optional)

→ Herbs & Seasoning

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - 1 1/2 teaspoons sea salt, or to taste
14 - 1/2 teaspoon black pepper
15 - 1/4 cup fresh parsley, chopped (for garnish)

# Steps:

01 - Place chicken breasts or thighs at the bottom of the crockpot.
02 - Layer carrots, celery, onion, and garlic over the chicken.
03 - Add chicken broth, lemon juice, and lemon zest to the pot.
04 - Stir in thyme, oregano, bay leaf, salt, and pepper.
05 - If using rice or orzo, add it to the mixture now.
06 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is fully cooked and vegetables are tender.
07 - Remove chicken from the crockpot and shred using two forks, then return it to the soup.
08 - Taste the soup and add more salt or pepper if needed.
09 - Ladle hot soup into bowls and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The slow cooker does absolutely all the heavy lifting while you go about your day
  • That lemon brightness cuts through the richness in a way regular chicken soup just cant achieve
  • It freezes beautifully so you can always have comfort food ready for sick days or lazy nights
02 -
  • The rice will continue absorbing liquid as it sits, so if meal prepping, cook rice separately and add it when reheating
  • Removing the bay leaf before serving is crucial, nobody wants that surprise bitter bite in their otherwise perfect spoonful
03 -
  • Use a microplane for the lemon zest to get just the outer yellow layer, the white pith underneath is bitter
  • If the soup seems too thick, add more broth rather than water, you want to maintain that deep chicken flavor

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