Description
This slow cooker Lemon Chicken Soup is a comforting, Mediterranean-inspired dish featuring tender chicken, fresh vegetables, and a bright lemony flavor. Perfect for cozying up on a chilly day, the soup is easy to prepare and packed with wholesome ingredients. The slow cooking process allows the flavors to meld beautifully while keeping the chicken juicy and tender.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Protein
- 1 1/2 pounds boneless skinless chicken breasts or thighs
Grains
- 1/2 cup uncooked orzo or rice
Flavor Enhancers
- Juice of 2 lemons (about 1/4 cup)
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Lightly sauté the onion, carrots, and celery in olive oil in a skillet over medium heat for 3–4 minutes to soften slightly. Add garlic and cook for 30 seconds until fragrant to enhance the soup’s flavor.
- Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the chicken, chicken broth, oregano, thyme, salt, and pepper. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and cooked through.
- Shred Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken back to the slow cooker to combine with the broth and vegetables.
- Cook Orzo or Rice: Stir in the uncooked orzo or rice. Cover and cook on high for an additional 20–30 minutes, or until the pasta or rice is tender and fully cooked.
- Add Lemon and Garnish: Stir in the fresh lemon juice and lemon zest just before serving to impart bright citrus notes. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley and serve warm for a deliciously hearty meal.
Notes
- For a creamier texture, whisk 2 eggs with 1/4 cup lemon juice and slowly temper with hot broth before stirring back into the soup, giving it a classic Greek flair.
- This soup freezes well; however, cook the pasta separately if freezing to prevent it from becoming mushy on reheating.
