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Crockpot Lemon Chicken Soup Recipe

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4.6 from 11 reviews

This hearty Crockpot Lemon Chicken Soup combines tender chicken, fresh vegetables, and bright lemon flavors in a comforting, nutrient-rich broth. Perfect for an easy, wholesome meal, it simmers slowly to develop deep flavors and can be enhanced with optional greens for added nutrition.

Ingredients

Chicken and Broth

  • 1 lb boneless, skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced

Seasonings and Additions

  • 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. Prepare the Ingredients: Dice the onion, peel and slice the carrots, chop the celery, mince the garlic, and zest and juice the lemon to have all ingredients ready for the crockpot.
  2. Combine Ingredients in Crockpot: Place the chicken breasts or thighs at the bottom of the crockpot. Add the diced onion, sliced carrots, chopped celery, and minced garlic on top. Pour in the 6 cups of low-sodium chicken broth.
  3. Add Seasonings: Sprinkle dried thyme, dried oregano, lemon zest, salt, and pepper evenly into the crockpot. Stir gently to distribute the ingredients.
  4. Cook the Soup: Cover the crockpot with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and the vegetables are tender.
  5. Shred Chicken: Remove the cooked chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir well.
  6. Add Lemon Juice and Greens: Stir in the lemon juice and add the optional baby spinach or kale. Cook for an additional 10 to 15 minutes on high until greens are wilted and tender.
  7. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Adjust seasoning with salt and pepper as needed before serving.

Notes

  • Use boneless, skinless chicken thighs for a juicier texture, or breasts for a leaner option.
  • If you prefer a thicker soup, shred some vegetables further or add cooked rice or noodles before serving.
  • For extra flavor, add a bay leaf during cooking and remove before serving.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust the lemon juice to taste, adding more if you prefer a tangier soup.

Find it online: https://sweetworldtastes.com/crockpot-lemon-chicken-soup-recipe/