Description
Discover an easy-to-make Crockpot Lemon Chicken Soup recipe. Follow our step-by-step guide for the best flavor and a comforting meal.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 tsp dried oregano (or 1 tbsp fresh)
- 1/2 tsp black pepper
- 1/4 cup fresh lemon juice (from 1–2 lemons)
- 1 tbsp lemon zest
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 3 tbsp cornstarch
- 3 tbsp cold water
- Salt to taste
Instructions
- Prep Ingredients: Dice onion, carrots, celery, and mince garlic. Trim chicken if necessary.
- Combine in Crockpot: Place chicken at the bottom of the slow cooker. Layer with onion, carrots, celery, and garlic. Pour in chicken broth. Add dried oregano, pepper, and a pinch of salt.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is fork-tender.
- Shred Chicken & Thicken Soup: Remove chicken and shred. In a small bowl, whisk cornstarch with cold water to create a slurry. Stir slurry into the hot soup in the crockpot. Cook on high for 15-20 minutes, or until thickened.
- Final Touches & Serve: Turn off heat. Stir in fresh lemon juice, lemon zest, chopped dill, and parsley. Return shredded chicken to the pot. Taste and adjust seasoning as needed. Ladle into bowls and serve warm.
- Prep Time: 15 mins
- Cook Time: 6-8 hours (low) / 3-4 hours (high)