Crockpot Lemon Chicken Soup Recipe

Introduction

This Crockpot Lemon Chicken Soup is a comforting and zesty meal perfect for any day of the week. It combines tender chicken, fresh vegetables, and bright lemon flavors in an easy slow-cooked recipe that’s both nutritious and satisfying.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 6 cups low-sodium chicken broth
• 1 medium onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup baby spinach or kale (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Prepare the ingredients by dicing the onion, slicing the carrots, chopping the celery, mincing the garlic, and zesting and juicing the lemon.
2. Step 2: Add the chicken, diced onion, sliced carrots, chopped celery, minced garlic, lemon zest and juice, thyme, oregano, salt, and pepper into the crockpot.
3. Step 3: Pour in the chicken broth, ensuring all ingredients are fully submerged.
4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Step 5: Remove the chicken from the crockpot and shred it using two forks.
6. Step 6: Return the shredded chicken to the crockpot. If using, stir in the baby spinach or kale and cook for an additional 10-15 minutes until the greens are wilted.
7. Step 7: Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.

Tips & Variations

• Use chicken thighs for a juicier, more flavorful soup or breasts for a leaner option.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Substitute kale with Swiss chard or collard greens for a different leafy green variation.
• For thicker soup, remove some broth and puree it with cooked vegetables, then stir it back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

Yes, you can use frozen chicken, but increase the cooking time slightly to ensure it is fully cooked and tender.

Can I make this soup without a crockpot?

Absolutely. You can cook the ingredients in a large pot on the stove. Simmer on low heat for about 45 minutes to an hour, or until the chicken is cooked and the vegetables are tender.

Crockpot Lemon Chicken Soup Recipe

Print Recipe

★★★★★

5 from 136 reviews

This Crockpot Lemon Chicken Soup is a comforting, protein-rich dish featuring tender chicken simmered with fresh vegetables, fragrant herbs, and bright lemon zest and juice. Cooked slowly to meld the flavors, it’s a nourishing and easy-to-make soup perfect for any season, with an optional healthy boost from spinach or kale.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 6-7 hours on low or 3-4 hours on high
• Total Time: 6 hours 15 minutes to 7 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein

• 1 lb boneless, skinless chicken breasts or thighs

Vegetables

• 1 medium onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup baby spinach or kale (optional)

Liquids and Flavorings

• 6 cups low-sodium chicken broth
• 1 lemon, juiced and zested

Herbs and Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Ingredients: Dice the onion, slice the carrots, chop the celery, mince the garlic, and zest and juice the lemon to get everything ready for cooking.
2. Add Ingredients to the Crockpot: Place the chicken, diced onion, sliced carrots, chopped celery, minced garlic, lemon zest and juice, dried thyme, dried oregano, salt, and pepper into the crockpot.
3. Add Chicken Broth: Pour the low-sodium chicken broth over the ingredients, ensuring everything is submerged for even cooking.
4. Cook the Soup: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
5. Shred the Chicken: Remove the cooked chicken from the crockpot and shred it into bite-sized pieces with two forks, then return it to the crockpot.
6. Add Greens (Optional): Stir in baby spinach or kale if using, and cook for another 10-15 minutes until the greens are wilted and tender.
7. Garnish and Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve immediately for a fresh and comforting meal.

Notes

• The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Use chicken thighs for extra richness and tenderness.
• For a thicker soup, blend a portion of the soup and stir it back in before serving.
• Adjust the seasoning with additional salt and pepper as needed after cooking.
• Leafy greens are optional but add valuable nutrients and texture.

Keywords: Crockpot lemon chicken soup, slow cooker soup, healthy chicken soup, easy soup recipe, lemon chicken broth, chicken and vegetable soup