There is something undeniably healing about the scent of lemon and herbs slowly filling the house. We all have those days where we feel a bit under the weather or simply drained, and nothing but a warm bowl of soup will do. This Crockpot Lemon Chicken Soup is my answer to those days.
Unlike a traditional chicken soup that can sometimes feel heavy or one-note, this recipe is bright, zesty, and incredibly uplifting. It reminds me of the sunshine we sometimes miss during the colder months. It fits perfectly into my rotation of crock pot meals because it requires almost zero active cooking time. You simply toss everything in, go about your day, and come back to a meal that tastes like it took hours of effort.
If you are looking for crockpot soup recipes that feel fresh rather than heavy, this is the one. It strikes that beautiful balance between cozy comfort food and clean, vibrant flavors. It’s light enough for a spring lunch but comforting enough for a winter dinner.
Why This Citrusy Pot is Pure Magic
I have made many versions of lemon soup, but the slow cooker method is by far my favorite. Here is why this recipe wins every time.
First, the infusion of flavor is unmatched. Because the chicken simmers slowly with the lemon zest and herbs, the broth becomes incredibly fragrant. It’s a depth of flavor you just can’t get with a quick stove-top boil.
Second, it is the ultimate “set it and forget it” meal. Just like my crockpot white lasagna soup, this recipe respects your busy schedule. You don’t need to stand over a hot stove stirring.
Finally, it is versatile. You can add pasta, rice, or keep it low carb with just veggies. It’s a flexible base that adapts to whatever is in your pantry, much like my crockpot chicken meatball and veggie soup.
Recipe
Print
Crockpot Lemon Chicken Soup
- Total Time: 7 hrs 15 mins
- Yield: 6 Servings
Description
A bright and restorative slow cooker soup featuring tender shredded chicken, fresh veggies, and a zesty lemon-herb broth. The perfect “set it and forget it” meal that feels like sunshine in a bowl.
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth (low sodium)
- 1 small yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 cup uncooked orzo pasta (or white rice)
- 1 large lemon (zested and juiced)
- 2 cups fresh spinach (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Combine Ingredients: Place the chicken breasts at the bottom of a 6-quart slow cooker. Add the diced onion, carrots, celery, minced garlic, oregano, thyme, bay leaf, and lemon zest. Pour the chicken broth over everything.
- Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken should be completely tender and cooked through.
- Shred Chicken: Remove the chicken breasts from the pot. Shred the meat using two forks and return it to the slow cooker.
- Cook Pasta: Stir in the uncooked orzo pasta. Cover and switch the slow cooker to HIGH. Cook for an additional 20-30 minutes until the orzo is tender. (Stir occasionally to prevent sticking).
- Finish & Serve: Stir in the fresh lemon juice and spinach (if using). Let the spinach wilt for about 2 minutes. Remove the bay leaf. Taste and season with salt and pepper. Garnish with fresh parsley before serving.
Notes
Creamy Greek Style: For an “Avgolemono” twist, whisk 2 eggs with the lemon juice in a separate bowl. Slowly whisk in a ladle of the hot broth to temper the eggs, then stir the mixture back into the soup.
Storage: The pasta will absorb the broth as it sits in the fridge. You may need to add a splash of extra broth or water when reheating leftovers.
Low Carb: Swap the orzo for cauliflower rice or simply omit the pasta and double the veggies.
- Prep Time: 15 mins
- Cook Time: 7 hrs
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: American, Greek-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg
Related Recipes
The Fresh & Zesty Lineup
To make this soup sing, we need fresh ingredients. Here is what goes into the pot.
The Protein
I use boneless, skinless chicken breasts or thighs. Thighs will give you a richer broth, while breasts keep it leaner. Both become fork-tender after a long soak in the slow cooker.
The Veggie Base
We stick to the classics: carrots, celery, and onion. They provide that essential savory foundation. I chop them a bit chunky so they don’t turn into mush during the long cook time.
The Brightness
Fresh lemon is non-negotiable here. We use both the zest and the juice. The zest goes in at the beginning to infuse the broth, while the juice is added at the end to keep the flavor bright and punchy.
The Herbs
Fresh thyme and rosemary are my go-to herbs. They pair beautifully with lemon. If you don’t have fresh, dried works too, just use a little less.
The Starch
I love using orzo or couscous in this soup. They cook quickly right in the broth at the end. If you prefer a gluten-free option, rice works wonderfully too, similar to a classic lemon chicken and rice soup.
Slow Simmering: Step-by-Step
Cooking this lemon chicken soup is a breeze. The slow cooker does all the heavy lifting for you.
Step 1: Layer the Flavors
Place your chicken breasts at the bottom of the crock pot. Top them with the diced onions, carrots, and celery.
Step 2: Season and Soak
Sprinkle the dried oregano, salt, pepper, and minced garlic over the veggies. Add the lemon zest (save the juice for later!). Pour the chicken broth over everything. Toss in a bay leaf for good measure.
Step 3: The Long Wait
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You want the chicken to be completely tender and shreddable.
Step 4: Shred and Thicken
Remove the chicken from the pot and shred it with two forks. Return it to the broth. If you are adding pasta (like orzo), stir it in now. Cover and cook on HIGH for another 20-30 minutes until the pasta is tender.
Step 5: The Final Zest
This is the most important step. Stir in the fresh lemon juice and fresh herbs (like parsley or dill) right before serving. This ensures the citrus flavor pops and doesn’t get cooked out. It’s a trick I use in my crockpot thai coconut chicken soup to keep the flavors distinct.
Ways to Customize Your Bowl
This recipe is super adaptable. Here are a few ideas to make it your own.
Creamy Twist
If you crave a creamier texture like my crockpot chicken gnocchi soup, you can temper in a mixture of eggs and lemon juice (avgolemono style) at the end, or simply stir in a splash of heavy cream.
Veggie Overload
Feel free to add spinach or kale in the last 5 minutes of cooking. It adds color and nutrition without altering the flavor profile, similar to the greens in my crockpot cabbage roll soup.
Extra Hearty
If you want something more filling than soup, serve this with crusty bread or a grilled cheese sandwich. It’s robust enough to stand alone, but great sides never hurt.
Low Carb Option
Skip the pasta and double the veggies. You can even add cauliflower rice for texture without the carbs.
A Final Ladle of Sunshine
Healthy comfort food doesn’t have to be boring. This Crockpot Lemon Chicken Soup proves that you can have a nourishing, flavorful meal with minimal effort. It is bright, cheery, and exactly what you need to lift your spirits.
Whether you are fighting a cold or just fighting the winter blues, I hope this recipe brings a little sunshine to your kitchen.
