If you are craving a bowl of comfort packed with bright, zesty flavors and tender chicken, this Lemon Chicken Soup (Slow Cooker) Recipe is your new best friend in the kitchen. This soup brings together the soothing warmth of a classic chicken broth with the fresh, invigorating burst of lemon, creating a dish that soothes the soul while enlivening your taste buds. Thanks to the gentle, hands-off cooking method of the slow cooker, the flavors meld beautifully, resulting in a rich, satisfying soup that feels like a hug in a bowl.
Ingredients You’ll Need
The magic of this Lemon Chicken Soup (Slow Cooker) Recipe lies in its simplicity—each ingredient is thoughtfully chosen to build layers of flavor, texture, and color that make this soup truly unforgettable.
- 1 1/2 pounds boneless skinless chicken breasts: These provide lean, tender protein that effortlessly shreds and absorbs the broth’s flavors.
- 8 cups low-sodium chicken broth: The soulful base that hydrates all the ingredients while keeping the soup light and nourishing.
- 3 medium carrots diced: They add sweetness and a vibrant pop of orange color.
- 2 celery stalks diced: Celery brings a subtle crunch and savory depth.
- 1 small onion finely chopped: Onions create a foundational layer of aromatic sweetness.
- 3 cloves garlic minced: Garlic enhances the savory notes with a mild pungency.
- 1/2 cup uncooked long-grain white rice: Rice thickens the soup and adds comforting heartiness.
- 1/4 cup freshly squeezed lemon juice: The star ingredient, lending a lively, citrus brightness.
- 1 tablespoon lemon zest: Intensifies the lemon flavor with its fragrant oils.
- 2 tablespoons olive oil: Adds a silky richness and helps meld flavors.
- 1 teaspoon dried oregano: Oregano’s earthy, slightly peppery notes complement the herbs beautifully.
- 1/2 teaspoon dried thyme: Thyme adds a subtle floral touch.
- 1 teaspoon salt: Balances all the flavors perfectly.
- 1/2 teaspoon black pepper: Provides gentle heat to round out the profile.
- 2 large eggs: Whisked in to create a creamy, silky texture reminiscent of traditional lemon soups.
- 2 tablespoons chopped fresh parsley: Brings a fresh, herbal finish and a delicate green burst.
How to Make Lemon Chicken Soup (Slow Cooker) Recipe
Step 1: Combine Ingredients in Slow Cooker
Start by placing the chicken breasts at the bottom of your slow cooker—their position ensures they cook evenly and soak up all the flavors from the broth and vegetables. Add in the chicken broth, diced carrots, celery, finely chopped onion, minced garlic, uncooked rice, olive oil, oregano, thyme, salt, and pepper. This vibrant aromatic mix promises a comforting, flavorful foundation for your soup.
Step 2: Cook Low and Slow
Cover your slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. This patient cooking lets the chicken become incredibly tender while infusing the broth with the sweet and savory notes of vegetables and herbs. The rice also has time to soften and release its natural starches, gently thickening the soup.
Step 3: Shred the Chicken
Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the delectable shredded chicken back into the soup to mingle with the broth and vegetables, ensuring every spoonful bursts with hearty goodness.
Step 4: Temper the Eggs and Lemon Juice
In a separate medium bowl, whisk together the eggs and freshly squeezed lemon juice until smooth. This mixture is crucial for adding the signature silky texture and a bright zing to the soup. Slowly ladle about 1 cup of the hot broth into the egg mixture while whisking vigorously—this step tempers the eggs to prevent scrambling when added back.
Step 5: Finish Cooking and Add Flavors
Gradually pour the tempered egg and lemon mixture back into the slow cooker while stirring gently to combine. Stir in the lemon zest and fresh parsley—these final touches brighten the soup with extra citrus fragrance and fresh greenery. Cover again and cook on low for an additional 10 to 15 minutes, allowing the soup to thicken slightly and flavors to harmonize before serving.
How to Serve Lemon Chicken Soup (Slow Cooker) Recipe
Garnishes
To truly elevate your bowl of Lemon Chicken Soup (Slow Cooker) Recipe, sprinkle freshly chopped parsley on top for a pop of color and a burst of herbaceous aroma. A few grinds of black pepper or a thin lemon slice perched on the rim of the bowl also make lovely garnishes that enhance the experience visually and flavor-wise.
Side Dishes
This soup shines as a main course but pairs beautifully with crusty bread or warm pita for dipping. A light side salad with crisp greens and a lemon vinaigrette complements the citrus notes, balancing the richness and keeping your meal fresh and bright.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy, homey vibe or opt for sleek, modern white soup bowls to showcase its vibrant color. For a fun twist at gatherings, present the soup in mini mason jars or espresso cups as delightful shooters to let guests sample this soothing delight.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer your leftover Lemon Chicken Soup (Slow Cooker) Recipe to airtight containers. Stored in the refrigerator, the soup will stay fresh and flavorful for up to 4 days, making it a perfect make-ahead meal for busy days.
Freezing
This soup freezes beautifully. Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion. It can be frozen for up to 3 months, so you’ll always have a comforting homemade meal ready at a moment’s notice.
Reheating
When ready to enjoy again, thaw the soup overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking or curdling. The texture and flavor will be just as delightful as when freshly made.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken will add even more depth and richness to the broth, though cooking times may be slightly longer. Just be sure to remove the bones before shredding and serving.
Is it possible to make this soup without rice?
Yes! For a lower-carb version, you can substitute the rice with cauliflower rice or omit it entirely. The soup will still be delicious and comforting, just with a lighter texture.
Can I add other vegetables to the soup?
Feel free to customize! Fresh spinach stirred in during the last few minutes of cooking adds a lovely pop of green and extra nutrients without overwhelming the classic flavor profile.
How can I make the soup creamier without adding dairy?
The whisked eggs in this recipe already create a silky, creamy texture without the need for cream or milk, making it a naturally creamy soup that’s also gluten-free and dairy-free.
What is the best way to adjust the lemon flavor?
If you prefer a milder lemon touch, reduce the lemon juice and zest slightly. For a more intense citrus kick, add a bit more lemon zest or a splash of lemon juice just before serving.
Final Thoughts
This Lemon Chicken Soup (Slow Cooker) Recipe is truly one of those heartwarming dishes that brings joy with every spoonful. It’s easy to prepare, incredibly flavorful, and perfect for any day when you need something cozy yet fresh. I wholeheartedly encourage you to try this recipe—you’ll find it quickly becomes a staple in your meal rotation, promising comfort and delight in every bowl.
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Lemon Chicken Soup (Slow Cooker) Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Lemon Chicken Soup is slow-cooked to perfection, blending tender chicken, fresh vegetables, and a zesty lemon flavor. A hearty yet light meal, this soup features a delicate balance of herbs and the brightness of lemon juice and zest, thickened gently with eggs for a creamy texture without cream. Perfect for a nourishing lunch or dinner, it’s easy to prepare and packed with protein and wholesome ingredients.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup uncooked long-grain white rice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Lemon and Flavorings
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare and Cook Soup Base: Place the chicken breasts in the bottom of the slow cooker. Add the chicken broth, diced carrots, diced celery, chopped onion, minced garlic, uncooked rice, olive oil, dried oregano, dried thyme, salt, and black pepper. Cover 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.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker pot to combine with the soup.
- Temper Egg and Lemon Mixture: In a medium bowl, whisk together the eggs and freshly squeezed lemon juice until smooth. Slowly ladle about 1 cup of the hot broth from the slow cooker into the egg mixture, whisking constantly to gently raise the temperature and prevent curdling.
- Combine and Thicken Soup: Gradually pour the tempered egg and lemon mixture back into the slow cooker while stirring gently. Add the lemon zest and chopped fresh parsley. Cover and cook on low for an additional 10 to 15 minutes, allowing the soup to thicken slightly and the flavors to meld.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve hot and enjoy a flavorful, comforting bowl of lemon chicken soup.
Notes
- For a low-carb alternative, replace the rice with cauliflower rice and decrease the cook time slightly to prevent overcooking.
- Add fresh spinach at the end of cooking for extra greens and nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
