Crockpot Lemon Chicken Soup (Printable)

Comforting slow-cooked soup with tender chicken, vegetables, and bright lemon flavors perfect for cozy meals.

# What you 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 (optional)

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 - Arrange carrots, celery, onion, and garlic on top of 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.
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 the crockpot and shred using two forks, then return meat to the soup.
08 - Taste the soup and add more salt or pepper if needed.
09 - Ladle hot soup into bowls and garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • The lemon brightens without overwhelming, letting the chicken flavor shine through
  • Your whole kitchen smells like comfort before you even sit down to eat
02 -
  • Lemon flavor intensifies as it sits, so start with less and add more before serving
  • The rice will continue absorbing liquid if left in the soup, making leftovers thicker
03 -
  • Zest your lemon before squeezing to make the most of every fruit
  • If the soup tastes flat, it probably needs more salt rather than more lemon

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