Go Back
–+ servings
Crockpot Lemon Chicken Soup

Crockpot Lemon Chicken Soup for Cozy Weeknight Comfort

This Crockpot Lemon Chicken Soup is a comforting dish that combines tender chicken, vibrant veggies, and a refreshing zing from lemon juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Boneless Skinless Chicken Thighs or Breasts Thighs offer richer flavor and juiciness during slow cooking.
  • 2 cups Carrots Diced.
  • 2 stalks Celery Chopped.
  • 4 cloves Garlic Minced.
  • 1 teaspoon Salt Adjust according to taste preferences.
  • 1/2 teaspoon Freshly Cracked Black Pepper
  • 1 teaspoon Poultry Seasoning
  • 2 leaves Bay Leaves Introduce a subtle background flavor; remember to remove before serving.
  • 6 cups Chicken Broth Warm to the touch.
For the Zesty Twist
  • 1 tablespoon Lemon Zest
  • 1/4 cup Fresh Lemon Juice Adjust to achieve ideal level of brightness.
For the Hearty Texture
  • 1 cup Uncooked Orzo Can be substituted with small pasta or rice.
  • 1/4 cup Fresh Parsley Optional, for garnish.

Equipment

  • Slow Cooker

Method
 

Directions
  1. Start by gathering all your ingredients for the Crockpot Lemon Chicken Soup. In a 6-quart slow cooker, place the boneless skinless chicken thighs or breasts, along with diced carrots, chopped celery, minced garlic, salt, pepper, poultry seasoning, and bay leaves.
  2. Pour in enough chicken broth to cover the chicken and vegetables, ensuring the soup will be hearty and flavorful. Gently stir the ingredients to combine. Cover the slow cooker with its lid.
  3. Set your slow cooker to LOW and let the soup simmer for 6-8 hours or HIGH for 3-4 hours.
  4. About 30 minutes before serving, remove the bay leaves and shred the chicken directly in the crockpot.
  5. Stir in the lemon zest and fresh lemon juice, then add the uncooked orzo.
  6. Turn the slow cooker to HIGH and let the soup cook for an additional 20-30 minutes.
  7. Once orzo is cooked, taste the soup and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 180IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This soup can be customized with your choice of pasta or leafy greens, and can be made gluten-free by using gluten-free orzo.

Tried this recipe?

Let us know how it was!