Crockpot Lemon Chicken Soup (Printer-friendly)

Tender chicken and vegetables slow-cooked with zesty lemon, herbs, and aromatic broth for ultimate comfort in a bowl.

# 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

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 in the bottom of the slow cooker.
02 - Arrange carrots, celery, onion, and garlic evenly over the chicken.
03 - Pour in chicken broth, lemon juice, and sprinkle lemon zest over the ingredients.
04 - Stir in thyme, oregano, bay leaf, salt, and pepper until combined.
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 the meat 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 Hints:

01 -
  • It cooks itself while you go about your day, filling the house with aromas that make everything feel better
  • The lemon wakes up the whole pot without being overpowering, bright enough to surprise but gentle enough to crave
02 -
  • The rice will continue absorbing liquid as it sits, so if you are making this ahead you might need to add more broth when reheating
  • Adding the lemon juice at the beginning gives it time to mellow and blend perfectly with the broth
03 -
  • If you are sensitive to lemon acidity, start with half the amount and add more to taste at the end
  • Chicken thighs will not dry out even if you forget about it for an extra hour, making them more forgiving than breasts

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