Crockpot Lemon Chicken Soup (Printable version)

A tangy, comforting soup with tender chicken, vegetables, and zesty lemon—slow-cooked to perfection.

# 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 in the bottom of the crockpot.
02 - Layer carrots, celery, onion, and garlic over the chicken.
03 - Pour in chicken broth, lemon juice, and add lemon zest to the pot.
04 - Stir in thyme, oregano, bay leaf, salt, and pepper until well distributed.
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 chicken from crockpot and shred using two forks, then return meat to the soup.
08 - Taste soup and add additional salt or pepper if needed.
09 - Ladle hot soup into bowls and garnish with fresh chopped parsley.

# Expert advice:

01 -
  • The lemon brightens everything without overpowering the classic chicken soup comfort you crave
  • Its practically hands-off cooking that leaves you free to do literally anything else
  • Freezes beautifully so you can pull out homemade soup on busy nights
02 -
  • The rice will continue absorbing liquid as it sits so add extra broth before reheating leftovers
  • Lemon flavor mellowes during long cooking so add an extra squeeze right before serving if you want more brightness
  • Removing the bay leaf before serving is not just tradition it actually matters for texture
03 -
  • Cut your vegetables into uniform sizes so they finish cooking at the same time
  • Reserve some fresh parsley to add right before serving so it stays bright and vibrant

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