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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.

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

Instructions

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

Notes

  • Add grains or noodles at the end for a heartier soup.
  • Spinach or kale can be stirred in during the last 10 minutes.
  • Adjust lemon juice to taste for more or less brightness.
  • This soup freezes well for meal prep.

Nutrition

Find it online: https://recipesbyliza.com/crockpot-lemon-chicken-soup/