Crockpot Lemon Chicken Soup
This Crockpot Lemon Chicken Soup is light, refreshing, and comforting. It features tender shredded chicken, zesty lemon flavor, and wholesome vegetables — all slow-cooked to perfection for an easy and cozy meal.
Ingredients
For the Soup
- 1.5 lb boneless skinless chicken breasts
- 6 cups chicken broth low-sodium preferred
- 2 cups carrots sliced
- 1 cup celery chopped
- 1 cup onion diced
- 3 cloves garlic minced
- 1 lemon zested and juiced
- 1 tsp dried thyme
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
Optional Add-Ins
- 1 cup baby spinach added at the end for extra greens
- 1 cup cooked rice or orzo for a heartier meal
Instructions
- Place the chicken breasts in the bottom of the Crockpot.
- Add chicken broth, carrots, celery, onion, garlic, lemon zest, lemon juice, thyme, salt, and pepper to the pot. Stir gently to combine.
- Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, and return it to the soup. Stir well.
- If desired, stir in baby spinach or cooked rice/orzo during the last 10 minutes of cooking until warmed through.
- Taste and adjust seasoning with additional lemon juice, salt, or pepper before serving.
Notes
For extra brightness, add a squeeze of fresh lemon just before serving. This soup stores well in the refrigerator for up to 3 days or can be frozen for later.
Nutrition Information
- Calories: 245 kcal
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 65mg
- Sodium: 890mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 28g
- Vitamin C: 15% DV