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Crockpot Lemon Chicken Soup

Bowl of crockpot lemon chicken soup with shredded chicken, carrots, celery and fresh parsley garnish
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Bright and comforting slow cooker soup with tender chicken, fresh lemon, and vegetables in a light broth. Perfect for busy weeknights.

Ingredients

Scale
  • 1 pound 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

  1. Dice the onion, slice the carrots into even rounds, chop the celery, mince the garlic, and zest and juice the lemon.
  2. Place chicken breasts or thighs, diced onion, sliced carrots, chopped celery, minced garlic, lemon zest, lemon juice, thyme, oregano, salt, and pepper into the crockpot.
  3. Pour in the chicken broth, making sure all ingredients are fully submerged in liquid.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken reaches 165°F internal temperature and is tender.
  5. Remove cooked chicken from crockpot, shred it using two forks, and return shredded chicken to the soup.
  6. Stir in baby spinach or kale if using, cover, and cook for an additional 10-15 minutes until greens are wilted.
  7. Ladle soup into bowls, garnish with fresh parsley, and serve immediately.

Notes

  • Use chicken breasts for leaner soup or thighs for richer flavor. Adjust lemon juice to your preferred citrus level.
  • Can substitute rotisserie chicken – add during last 30 minutes and heat through. Fresh herbs can replace dried – use 3 times the amount.
  • Add extra vegetables like zucchini or bell peppers for more nutrition. Soup stores well for meal prep.

Nutrition

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