Crockpot Lemon Chicken Soup (Printable Version)

Tender chicken, fresh vegetables, and zesty lemon simmer slowly for a comforting bowl perfect for cozy meals any season.

# 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 - Add chicken breasts or thighs to the crockpot.
02 - Layer in carrots, celery, onion, and garlic.
03 - Pour in the chicken broth, lemon juice, and add lemon zest.
04 - Stir in thyme, oregano, bay leaf, salt, and pepper.
05 - If using rice or orzo, add it now.
06 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and vegetables are tender.
07 - Remove the chicken from the crockpot, shred with two forks, then return to the soup.
08 - Taste and adjust seasoning if necessary.
09 - Serve hot, garnished with fresh parsley.

# Top Tips:

01 -
  • The lemon does something magical that makes people ask whats different about your soup
  • You can throw everything in the crockpot and forget about it until your house smells incredible
  • It freezes beautifully so you can squirrel away portions for desperately busy nights
02 -
  • Rice can become mushy if you cook it too long—check it at the 5 hour mark on low heat
  • The lemon flavor mellows significantly during long cooking so dont be afraid of the initial tang
  • If youre reheating leftover soup the rice will keep soaking up liquid so add a splash of broth when warming
03 -
  • Use a microplane for the lemon zest to get just the bright yellow part without the bitter white pith
  • If your broth tastes flat add a pinch of salt to the finished soup rather than during cooking—salt can intensify over time

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