This Crockpot Lemon Chicken Soup is a comforting and flavorful dish made with tender chicken, fresh vegetables, and bright lemon zest and juice. Slow-cooked to perfection, the soup offers a hearty yet light meal that’s perfect for any season. With a blend of herbs, garlic, and optional greens like spinach or kale, it's a nutrient-rich, satisfying option for a healthy dinner.
Total Time:8 hours 15 minutes
Yield:6 servings
Ingredients
Main Ingredients
1 lb boneless, skinless chicken breasts or thighs
6 cups low-sodium chicken broth
1 medium onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
1 cup baby spinach or kale (optional)
Fresh parsley, chopped (for garnish)
Instructions
Prepare Ingredients: Dice the onion, peel and slice the carrots, chop the celery, and mince the garlic. Zest and juice the lemon, keeping both separate for adding at different stages.
Add to Crockpot: Place the chicken breasts or thighs in the crockpot. Add the diced onion, sliced carrots, chopped celery, minced garlic, dried thyme, and dried oregano.
Pour Broth and Season: Pour in the 6 cups of low-sodium chicken broth. Season with salt and pepper according to your taste preferences.
Cook Soup: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and vegetables are cooked through.
Shred Chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Add Lemon and Greens: Stir in the lemon zest and lemon juice into the soup to infuse fresh citrus flavor. Add the baby spinach or kale if using, allowing it to wilt slightly in the hot soup.
Final Touches and Serve: Adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
Use chicken thighs for more tender and flavorful meat, or breasts for a leaner option.
Low-sodium broth allows you to better control the salt level in the soup.
Adding greens like spinach or kale boosts nutritional content and adds texture.
For a thicker soup, you can add a small amount of cornstarch slurry or mashed potatoes toward the end.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
