Crockpot Lemon Chicken Soup (Print Version)

Tender chicken and vegetables slow-cooked with bright lemon and herbs for a comforting, nourishing bowl.

# What You 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

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 Prepare:

01 - Place chicken breasts or thighs in the bottom of the crockpot.
02 - Layer carrots, celery, onion, and garlic on top of the chicken.
03 - Pour in chicken broth, lemon juice, and add lemon zest to the pot.
04 - Stir in thyme, oregano, bay leaf, salt, and pepper until well combined.
05 - If using rice or orzo, add it to the soup 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 the shredded meat to the soup.
08 - Taste the soup and add more salt or pepper if needed.
09 - Serve hot, garnished with fresh chopped parsley.

# Expert Advice:

01 -
  • The slow cooker does almost all the work while you go about your day
  • Fresh lemon brightens everything without tasting sour or harsh
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • The lemon flavor mellow significantly during long cooking, so do not be afraid of the initial tartness
  • Removing the chicken to shred it prevents the meat from becoming stringy or overprocessed in the soup
  • If planning to freeze portions, add the rice or orzo when reheating instead of during initial cooking
03 -
  • Use a vegetable peeler to remove lemon zest in wide strips instead of tiny gratings, easier to fish out later
  • If the soup seems too thick after adding rice, just stir in a bit more broth before serving

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