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Crockpot Lemon Chicken Soup Recipe
Ben Carraoli

Crockpot Lemon Chicken Soup Recipe

I recently tried making Crockpot Lemon Chicken Soup, and I have to say, it instantly became a favorite in my household. The bright, zesty lemon flavor combined with tender shredded chicken makes it a comforting yet light meal. I love how easy it is to throw all the ingredients in the crockpot in the morning and come home to a warm, hearty soup
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Total Time 4 hours 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts – tender and perfect for shredding
  • 6 cups chicken broth – opt for low-sodium to control saltiness
  • 1 onion diced – adds sweetness and depth to the broth
  • 2 carrots sliced – fresh carrots bring subtle natural sweetness
  • 2 celery stalks sliced – balances flavors and adds crunch
  • 2 garlic cloves minced – enhances the aroma and flavor
  • 1 tsp dried thyme – provides an earthy herbal note
  • 1 tsp dried rosemary – gives a fragrant savory touch
  • 1/2 tsp black pepper – for a gentle kick
  • 2.5 oz spinach – fresh spinach wilts nicely and adds color
  • 2 lemons zest and juice – adds brightness and freshness
  • Salt to taste – balances all the flavors
  • Cauliflower rice or zucchini noodles optional – low-carb noodle alternative

Method
 

  1. Start by dicing onions, slicing carrots and celery, and mincing garlic. Zest and juice the lemons, and wash the spinach thoroughly. Having everything prepped makes the cooking process smooth and efficient.
  2. Place chicken breasts at the bottom of the crockpot. Add chicken broth, vegetables, garlic, thyme, rosemary, black pepper, and salt. Stir gently to combine, ensuring flavors mingle while cooking.
  3. Cover and cook on high for 4 hours or low for 8 hours. The chicken should be fully cooked, and vegetables tender. The slow cooking allows the herbs and lemon to infuse the broth.
  4. Remove the chicken and shred it with two forks. Return it to the crockpot to soak up all the delicious flavors.
  5. Stir in lemon zest, juice, and spinach. Allow the spinach to wilt and the lemon flavor to infuse the soup. Taste and adjust seasoning as needed.
  6. If using cauliflower rice or zucchini noodles, stir them in and cook an additional 20 minutes until tender. This adds body to the soup without traditional noodles.
  7. Ladle the soup into bowls and garnish with a slice of lemon for a fresh, vibrant look. Enjoy it steaming hot for maximum comfort.

Notes

  • I like to use fresh herbs when possible for a brighter taste.
  • Shredding chicken directly in the crockpot keeps it moist and flavorful.
  • Adding lemon at the end preserves the bright citrus flavor.
  • I sometimes roast the carrots and celery lightly before adding for extra depth.
  • Taste as you go and adjust seasoning gradually for the perfect balance.