Crockpot Lemon Chicken Soup

Crockpot Lemon Chicken Soup is one of my go-to recipes when I need something light but satisfying. This bright, tangy soup combines tender shredded chicken with fluffy rice and a refreshing lemon flavor that never fails to lift my spirits. I discovered this recipe during a particularly busy work week when I needed something healthy that practically cooked itself.

There’s something magical about coming home to a house filled with the aroma of chicken broth, fresh lemon, and herbs. This crockpot lemon chicken soup has become my secret weapon for hectic days. The slow cooker does all the work while you go about your day, and the result is a comforting bowl of soup that tastes like you spent hours in the kitchen. The tangy lemon adds a brightness that makes this chicken soup feel lighter than traditional versions, perfect for any season.

Simple Ingredients for Bright Flavor

I always use fresh lemon juice and zest for the best flavor in this crockpot lemon chicken soup. Pro tip: zest your lemon before juicing it, and keep the zest separate to add at the beginning while saving the juice for the end.

• 1 lb boneless, skinless chicken breasts (about 2 medium breasts)
• 6 cups chicken broth (low-sodium works best)
• 1/2 cup long-grain white rice (uncooked)
• 1 lemon, juiced and zested (keep separate)
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• Salt, to taste (start with 1/2 teaspoon)
• Pepper, to taste (start with 1/4 teaspoon)
• Fresh parsley for garnish
• Lemon slices for garnish

Pro tip: I prefer using chicken breasts for their lean protein, but chicken thighs add extra moisture and richness if you want a more indulgent soup.

Step-by-Step Cooking Instructions

I recommend starting this crockpot lemon chicken soup in the morning so it’s ready by dinner time. The slow cooking process makes the chicken incredibly tender and allows the flavors to develop beautifully.

Step 1: Add the chicken breasts, chicken broth, uncooked rice, lemon zest (not the juice yet), diced onion, minced garlic, thyme, salt, and pepper to your crockpot. Stir gently to distribute the seasonings evenly.

Step 2: Cover and cook on low for 6-7 hours or on high for 3-4 hours. The soup is ready when the chicken is cooked through (internal temperature of 165°F) and the rice is tender but not mushy. Check rice texture at the 6-hour mark on low or 3-hour mark on high.

Step 3: Carefully remove the chicken breasts from the crockpot using tongs and place them on a cutting board. Let rest for 2-3 minutes.

Step 4: Shred the chicken using two forks by pulling the meat apart in opposite directions until you have bite-sized pieces.

Step 5: Return the shredded chicken to the crockpot and stir to combine with the soup. At this point, stir in the fresh lemon juice. This is when the soup really comes alive with that bright, tangy flavor.

Step 6: Taste and adjust seasonings if needed. Add more salt, pepper, or lemon juice to your preference.

Step 7: Ladle into bowls and garnish with fresh parsley and lemon slices. Serve hot.

Perfect Pairings for Lemon Chicken Soup

This crockpot lemon chicken soup pairs beautifully with simple, hearty sides that complement its bright flavor.

Crusty Artisan Bread: A thick slice of warm, crusty bread is perfect for soaking up the tangy broth and adds satisfying texture contrast to the tender soup.

Simple Green Salad: A crisp salad with cucumber, tomatoes, and a light vinaigrette balances the warmth of the soup and adds fresh crunch.

Garlic Breadsticks: Buttery garlic breadsticks are ideal for dunking and add a savory richness that complements the lemon’s brightness.

Roasted Vegetables: Roasted Brussels sprouts or asparagus make excellent sides for crockpot lemon chicken soup, especially during cooler months when you want a more substantial meal.

Storing Your Leftover Soup

Store your crockpot lemon chicken soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious.

For reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or water since the rice continues to absorb liquid as it sits. I recommend adding about 1/4 cup of broth per serving when reheating.

Pro tip: You can freeze this soup for up to 3 months, though the rice texture may soften slightly after thawing. To freeze, cool completely and store in freezer-safe containers, leaving some space at the top for expansion. Thaw overnight in the refrigerator before reheating.

More Delicious Soup Recipes You’ll Love

If you enjoyed this crockpot lemon chicken soup, you’ll love these other comforting soup recipes from my kitchen:

Looking for more chicken soup inspiration? Try my Easy Chicken Noodle Soup for classic comfort or my Greek Lemon Chicken Soup for another tangy twist. For a creamier option, my Chicken Pot Pie Soup is like a hug in a bowl.

Want to explore more crockpot recipes? My Crockpot Chicken Gnocchi Soup and Slow Cooker Chicken Enchilada Soup are both incredibly easy and delicious.

For more healthy, high-protein soups, check out my High Protein Vegetable Soup or Anti-Inflammatory Turmeric Chicken Soup.

Common Questions About Lemon Chicken Soup

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