Crockpot Lemon Chicken Soup (Printable version)

Tender chicken, vegetables, and zesty lemon simmer slowly for a comforting bowl.

# Ingredient list:

01 - 2 lbs boneless, skinless chicken breasts or thighs

02 - 3 carrots, peeled and sliced

03 - 2 celery stalks, sliced

04 - 1 medium yellow onion, diced

05 - 3 cloves garlic, minced

06 - 8 cups low-sodium chicken broth

07 - 1/3 cup freshly squeezed lemon juice

08 - Zest of 1 lemon

09 - 1/2 cup uncooked white rice or orzo

10 - 1 teaspoon dried thyme

11 - 1 teaspoon dried oregano

12 - 1 bay leaf

13 - 1 1/2 teaspoons sea salt

14 - 1/2 teaspoon black pepper

15 - 1/4 cup fresh parsley, chopped

01 - Place chicken breasts or thighs into the crockpot as the base layer.

02 - Arrange carrots, celery, onion, and garlic evenly over the chicken.

03 - Pour in chicken broth and lemon juice. Add lemon zest, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.

04 - If using rice or orzo, add to the crockpot now and stir.

05 - 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.

06 - Remove cooked chicken from the crockpot and shred using two forks. Return shredded chicken to the soup.

07 - Taste the soup and add more salt or pepper if needed.

08 - Ladle hot soup into bowls and garnish with fresh chopped parsley.

01 -

The lemon adds such a bright, warming quality that clears your head and comforts your soul all at once
Everything cooks together in one pot while you go about your day, coming back to a house filled with incredible aromas

02 -

Adding the lemon at the beginning allows the acidity to mellow and permeate every element of the soup
The rice will continue absorbing liquid if left in the slow cooker on warm, so turn it off once the cooking time is complete

03 -

Squeeze your lemons into a separate bowl first to catch any seeds that might try to sneak into your soup
If you have time, bloom your dried herbs in a little warm broth before adding them for maximum flavor