Crockpot Lemon Chicken Soup (Printable)

Comforting, tangy chicken soup with tender meat, fresh vegetables, and zesty lemon simmered slowly for hours.

# Ingredient List:

→ 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:

01 - Place chicken breasts or thighs in 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 pot.
04 - Stir in thyme, oregano, bay leaf, salt, and pepper.
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 it to the soup.
08 - Taste the soup and add more salt or pepper if needed.
09 - Serve hot, sprinkled with fresh chopped parsley.

# Expert Tips:

01 -
  • The lemon cuts through the richness just enough to wake up your tastebuds without overwhelming that comforting soup feeling you crave on gray days
  • Everything goes into the slow cooker raw, so youre not standing over a hot stove when you could be resting or catching up on laundry
02 -
  • If using rice, it will continue absorbing liquid and may become mushy after hours, so add it during the last hour if you prefer distinct grains
  • The soup will thicken considerably in the refrigerator, so you may need to add extra broth when reheating leftovers
03 -
  • Use a microplane or fine grater for your lemon zest to avoid the bitter white pith
  • Let the chicken rest for a few minutes after removing it from the broth, it shred much more easily when it is not piping hot

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