Crockpot Lemon Chicken Soup (Printable)

Tangy, comforting soup with tender chicken and vegetables slowly simmered with zesty lemon and herbs.

# 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)

# How to Make It:

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 crockpot.
04 - Stir in thyme, oregano, bay leaf, salt, and pepper.
05 - If using rice or orzo, add it now and stir to combine.
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 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 Tips:

01 -
  • The slow cooker does absolutely all the work while you go about your day
  • Fresh lemon adds this incredible brightness that cuts through the richness
  • Makes enough for dinner tonight plus lunch for the rest of the week
02 -
  • The rice will absorb liquid as it sits, so add more broth when reheating leftovers
  • Removing the bay leaf before serving is non-negotiable, nobody wants that surprise
  • Lemon flavor fades over time, so squeeze in fresh juice when reheating day-old soup
03 -
  • Cut your vegetables into similar sized pieces so they cook evenly
  • Use a microplane for the lemon zest to avoid bitter white pith

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