Description
This Crockpot Lemon Chicken Soup is the ultimate comfort food with a bright, zesty twist. The slow-cooked chicken, veggies, and fresh lemon create a soul-soothing meal that will warm you from the inside out. Whether you’re under the weather or simply craving something cozy, this soup is a perfect choice. It’s hearty, flavorful, and incredibly easy to make—let the crockpot do the work for you!
Ingredients
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2 boneless, skinless chicken breasts
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2 large carrots, peeled and sliced
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2 celery stalks, chopped
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1 small onion, finely chopped
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3 garlic cloves, minced
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6 cups low-sodium chicken broth
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1/3 cup freshly squeezed lemon juice (about 2 lemons)
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1 teaspoon lemon zest
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1/2 cup uncooked white rice or orzo (optional)
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1 teaspoon dried thyme
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1/2 teaspoon dried oregano
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Salt and pepper to taste
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Fresh parsley or dill for garnish
Instructions
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Place chicken breasts at the bottom of the crockpot.
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Add the sliced carrots, chopped celery, diced onion, and minced garlic on top.
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Pour in the chicken broth, lemon juice, and lemon zest.
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Sprinkle in the thyme, oregano, salt, and pepper, then stir gently.
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If using rice or orzo, add it now.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove the chicken, shred it with two forks, and return it to the soup.
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Taste and adjust seasoning if needed, then serve hot, garnished with parsley or dill.
Notes
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For a creamier texture, stir in coconut milk or plain Greek yogurt just before serving.
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Add spinach or kale in the last 30 minutes of cooking for extra greens.
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Substitute quinoa or cauliflower rice for a gluten-free or low-carb version.
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This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on low