Name: Crockpot Lemon Chicken Soup
Prep time: 10 min
Cook time: PT-491805H13M40S
Total time: PT-491805H13M40S
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breast or thighs; 3 carrots, sliced; 3 celery stalks, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 6 cups chicken broth; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme or oregano; 1 bay leaf; 1/4 cup fresh lemon juice; 1 teaspoon lemon zest; 2 tablespoons fresh parsley, chopped

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I make Crockpot Lemon Chicken Soup when I want something light, comforting, and full of bright flavor with almost no effort. The slow cooker gently cooks the chicken until tender while the lemon adds a fresh, uplifting finish that makes this soup feel soothing and refreshing at the same time.

Why You’ll Love This Recipe

I love this recipe because it’s mostly hands-off and perfect for busy days. The flavors develop slowly, the chicken stays juicy, and the lemon keeps everything from feeling heavy. I also like how versatile it is, since I can adjust the vegetables or add grains depending on what I have. Crockpot Lemon Chicken Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breast or thighs
carrots, sliced
celery, sliced
onion, chopped
garlic, minced
chicken broth
olive oil
salt
black pepper
dried thyme or oregano
bay leaf
lemon juice
lemon zest
fresh parsley

Directions

I start by placing the chicken, carrots, celery, onion, and garlic into the crockpot. I drizzle in the olive oil and sprinkle everything with salt, pepper, thyme, and the bay leaf. I pour the chicken broth over the top and give it a gentle stir.

I cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender. I remove the chicken, shred it with two forks, and return it to the soup.

I stir in the lemon juice and lemon zest, then let the soup cook for another 10 to 15 minutes. I finish with fresh parsley and adjust the seasoning before serving.

Servings and Timing

I usually get 6 servings from this recipe.
Prep time: about 10 minutes
Cook time: 6 to 7 hours on low or 3 to 4 hours on high
Total time: about 6 to 7 hours

Variations

I sometimes add cooked rice, orzo, or quinoa to make the soup heartier. When I want extra greens, I stir in spinach or kale near the end. I also like adding a pinch of red pepper flakes for a little heat.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months. Crockpot Lemon Chicken Soup

FAQs

Can I make crockpot lemon chicken soup ahead of time?

I often make it ahead because the flavors deepen as it sits.

Can I use bone-in chicken?

I use bone-in chicken sometimes and remove the bones after shredding.

Is this soup very lemony?

I find it balanced, and I adjust the lemon juice to my taste.

Can I add noodles to this soup?

I add cooked noodles at the end so they don’t get too soft.

What should I serve with lemon chicken soup?

I like serving it with crusty bread, crackers, or a simple side salad.

Conclusion

I keep Crockpot Lemon Chicken Soup in my regular rotation because it’s easy, comforting, and full of fresh flavor. With tender chicken and bright lemony broth, this recipe gives me a nourishing meal that always feels soothing and satisfying.

Crockpot Lemon Chicken Soup

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A light and comforting slow-cooker soup made with tender chicken, vegetables, and a bright lemony broth that feels soothing, fresh, and effortless.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 6–7 hours
Total Time: 6–7 hours
Yield: 6 servings
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Low Fat

Ingredients

1 1/2 lbs boneless, skinless chicken breast or thighs
3 carrots, sliced
3 celery stalks, sliced
1 medium onion, chopped
3 cloves garlic, minced
6 cups chicken broth
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme or oregano
1 bay leaf
1/4 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped

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Instructions

Add the chicken, carrots, celery, onion, and garlic to the crockpot.
Drizzle with olive oil and season with salt, black pepper, thyme, and bay leaf.
Pour the chicken broth over the ingredients and stir gently.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
Remove the chicken, shred it with two forks, and return it to the soup.
Stir in the lemon juice and lemon zest.
Cook for an additional 10–15 minutes.
Remove the bay leaf, stir in fresh parsley, adjust seasoning, and serve.