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Crockpot Lemon Chicken Soup Recipe

This crockpot lemon chicken soup is cozy, fresh, and super easy. You just dump everything in the slow cooker, walk away, and come back to a warm bowl of comfort. The lemon makes it bright, the chicken is soft, and even picky kids will eat it. Perfect for busy nights, sick days, or just when you want something chill but homemade.
Prep Time 9 minutes
Cook Time 5 hours
Pasta/Rice 30 minutes
Servings 5
Author Fareeha

Equipment

Ingredients

  • 1 pound boneless, skinless chicken breast or thighs
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 small onion , chopped
  • 3 garlic cloves, smashed or chopped
  • 6 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil or butter
  • Juice of 1 to 2 lemons
  • Zest of 1 lemon optional but yummy
  • 1 cup orzo pasta or white rice
  • 2 handfuls fresh spinach optional
  • Lemon slices for garnish if you want it cute

Instructions

Step 1: Load the Crockpot

  • Add chicken, carrots, celery, onion, garlic, broth, salt, pepper, oregano, and olive oil to the crockpot. Stir gently.

Step 2: Slow Cook It

  • Put the lid on. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is soft and cooked through.

Step 3: Shred Chicken

  • Take the chicken out and shred it using two forks. Then put it back into the soup.

Step 4: Add Pasta or Rice

  • Stir in your orzo or rice. Let it cook for another 20–30 minutes until tender. Stir once or twice so it does not stick.

Step 5: Finish with Lemon and Spinach

  • Squeeze in the lemon juice. Add zest if using. Toss in spinach and let it wilt. Taste and adjust lemon or salt if needed.

Notes

 Tips

  • Add more broth if the soup thickens too much.
  • Orzo or rice both work—just do not overcook it.
  • Use lemon zest for extra flavor pop.
  • Skip the spinach if your kids are anti-green.
  • Shredded rotisserie chicken can be used to save time.

 Variations

  • Creamy Twist: Stir in a splash of cream at the end.
  • Herb Boost: Add thyme or rosemary for a deeper flavor.
  • Pressure Cooker: Make it an Instapot soup with chicken by cooking the base for 10–12 minutes on high, then add pasta and lemon after.