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CROCKPOT LEMON CHICKEN SOUP Recipe

CROCKPOT LEMON CHICKEN SOUP Recipe
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★★★★★

5 from 18 reviews

This Crockpot Lemon Chicken Soup is a comforting, protein-rich meal featuring tender chicken, fresh vegetables, and a bright lemony twist. Slow-cooked to perfection, this hearty soup is enhanced with savory herbs and optional leafy greens, making it both nutritious and flavorful – perfect for a cozy dinner or meal prep.

Ingredients

Scale

Proteins

  • 1 lb boneless, skinless chicken breasts or thighs

Vegetables & Aromatics

  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup baby spinach or kale (optional)
  • Fresh parsley, chopped (for garnish)

Liquids & Seasonings

  • 6 cups low-sodium chicken broth
  • 1 lemon, juiced and zested
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Prepare the Ingredients: Dice the onion, peel and slice the carrots, chop the celery stalks, mince the garlic cloves, and zest and juice the lemon completely to ensure all fresh flavors are ready for cooking.
  2. Add Ingredients to the Crockpot: Place the chicken breasts or thighs into the crockpot followed by the diced onion, sliced carrots, chopped celery, minced garlic, lemon zest and juice, dried thyme, dried oregano, salt, and pepper. Layer everything evenly for balanced cooking.
  3. Pour in Chicken Broth: Pour 6 cups of low-sodium chicken broth over the ingredients, ensuring they are fully submerged to allow for even cooking and flavor infusion.
  4. Cook on Low or High: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked through, absorbing the herbaceous and lemon flavors.
  5. Shred the Chicken: Remove the cooked chicken from the crockpot, shred it finely using two forks, then return the shredded chicken back into the soup to combine all flavors thoroughly.
  6. Add Greens (Optional): If using baby spinach or kale, stir it into the soup after shredding the chicken and cook for an additional 10 to 15 minutes until the greens wilt and soften, adding nutritious texture to the dish.
  7. Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a bright and fresh finish. Serve immediately to enjoy the comforting warmth and vibrant flavors.

Notes

  • Use low-sodium chicken broth to control the salt level better.
  • For a creamier texture, add a splash of heavy cream or coconut milk at the end.
  • Chicken thighs offer juicier results, but breasts are leaner with less fat.
  • Adjust herbs and seasoning to personal taste.
  • The lemon can be adjusted in quantity depending on your preference for brightness.
  • Add cooked rice or small pasta if you want a more filling soup.
  • Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot lemon chicken soup, slow cooker chicken soup, healthy chicken soup, lemon chicken recipes, easy crockpot soup

Find it online: https://leofoster.com/crockpot-lemon-chicken-soup-recipe/