Crockpot Lemon Chicken Soup (Printable)

Tender chicken, fresh vegetables, and zesty lemon slow-cooked to perfection in a comforting 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)

# Directions:

01 - Place chicken breasts or thighs into the crockpot as the base layer.
02 - Layer carrots, celery, onion, and garlic over the chicken.
03 - Pour in the chicken broth, fresh lemon juice, and add the lemon zest.
04 - Stir in dried thyme, oregano, bay leaf, sea salt, and black 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 the chicken from the crockpot, 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, garnished with freshly chopped parsley.

# Expert Hints:

01 -
  • The crockpot does practically everything while you go about your day
  • Fresh lemon brightens up traditional chicken soup in the most unexpected way
  • It freezes beautifully so you can always have comfort soup ready
02 -
  • The rice will continue absorbing liquid if left in the soup too long so add it only if eating within a few hours
  • Removing the bay leaf before serving is crucial as biting into one ruins the whole experience
  • The soup will taste even better the next day as flavors meld together
03 -
  • Zest your lemon before juicing as it is much easier to handle when the fruit is whole
  • If the soup is too tart, add a teaspoon of honey to balance the brightness

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