There’s something deeply satisfying about coming home to a warm, inviting bowl of soup after a long day. One of my go-to recipes is this Crockpot Lemon Chicken Soup. It’s one of those meals that not only fills your belly but also nourishes your soul. I remember the first time I made it; I had just discovered the beauty of meal prepping with a slow cooker, and I threw together ingredients that were languishing in my fridge. The result was nothing short of magical!
What Makes This So Good:
- Zesty Flavor: The bright lemon juice lifts the dish, making it refreshing and light.
- Tender Chicken: Cooking it low and slow allows the chicken to become irresistibly tender.
- Nutritious Ingredients: Packed with chicken and vegetables, it’s both hearty and healthy.
Ingredients:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
- 4 cups (960 ml) chicken broth
- 1 cup (130 grams) carrots, diced
- 1 cup (130 grams) celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) lemon juice (about 4 lemons)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Smart Swaps:
- For a low-sodium version: Use low-sodium chicken broth.
- If you prefer a vegetarian option: Substitute the chicken with chickpeas and the broth with vegetable broth.
- For added creaminess: Stir in a splash of coconut milk or heavy cream at the end.
Sourcing Tips:
- When selecting chicken breasts, look for ones with a firm texture and no bruises.
- For the freshest produce, consider visiting a local farmer’s market or selecting organic items when possible.
Directions:
- Place the chicken breasts at the bottom of the crockpot.
- Add the diced carrots, celery, onion, and minced garlic.
- Pour in the chicken broth and lemon juice.
- Add the dried thyme, salt, and pepper.
- Cover and cook:
- On low for 6-8 hours, or
- On high for 3-4 hours until the chicken is tender.
- Shred the chicken directly in the crockpot before serving.
- Serve hot, garnished with chopped parsley.
Pro Tips:
- Make-Ahead: Prepare the ingredients the night before and store them in the fridge for a quicker morning setup.
- Transport: This soup travels well; just keep it in an insulated container for potlucks.
- Reheat: Add a splash of broth when reheating to maintain the soup’s moisture.
Quick Variations:
- Lemon Herb Variation: Add fresh herbs like dill or cilantro for an extra burst of flavor.
- Spicy Kick: Toss in some red pepper flakes or a dash of hot sauce for those who love a little heat.
- Creamy Chicken Soup: Stir in a creamy base, such as cream cheese or heavy cream, towards the end of cooking.
Serving Suggestions:
This soup is delightful on its own but can also be paired with crusty bread or a simple salad for a complete meal.
Storage and Reheat Guidance:
- Storage: Store leftover soup in an airtight container in the fridge for up to 3 days.
- Reheat: Warm it gently on the stove or in the microwave, adding a touch of broth if it thickens too much.
FAQs
Can I freeze this soup?
Yes! It freezes well. Just let it cool completely before transferring to freezer bags or containers.
How do I make it gluten-free?
This soup is naturally gluten-free, but always check your broth label to ensure it’s gluten-free.
What can I use instead of chicken?
You can use diced turkey or even plant-based protein like tofu or tempeh if you prefer a vegetarian option.
With its hearty goodness and vibrant lemony flavor, this Crockpot Lemon Chicken Soup is bound to become a family favorite. Enjoy!
Print
Crockpot Lemon Chicken Soup
A delightful and nutritious soup that combines tender chicken with zesty lemon for a comforting meal.
- Total Time: 255 minutes
- Yield: 6 servings
Ingredients
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
- 4 cups (960 ml) chicken broth
- 1 cup (130 grams) carrots, diced
- 1 cup (130 grams) celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) lemon juice (about 4 lemons)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the diced carrots, celery, onion, and minced garlic.
- Pour in the chicken broth and lemon juice.
- Add the dried thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours until the chicken is tender.
- Shred the chicken directly in the crockpot before serving.
- Serve hot, garnished with chopped parsley.
Notes
For a low-sodium version: Use low-sodium chicken broth. For a vegetarian option: Substitute the chicken with chickpeas and the broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free