Go Back
- 1 pound boneless, skinless chicken breasts - 1 cup carrots, diced - 1 cup celery, diced - 1 onion, finely chopped - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste The main ingredients are simple yet flavorful. I love using boneless chicken breasts for this soup. They cook tender and juicy. Diced carrots and celery add sweetness and crunch. Onion and garlic give depth and a nice aroma. Oregano and thyme bring a lovely herbal note. Don’t forget to season with salt and pepper to make the flavors pop. - 4 cups low-sodium chicken broth - 1 cup heavy cream - ½ cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon Liquid ingredients are the heart of this soup. Chicken broth adds rich flavor and warmth. Heavy cream makes the soup creamy and smooth. Fresh lemon juice and zest brighten the dish. The lemon gives a fresh, tangy taste that lifts the soup. - 2 cups baby spinach - Fresh parsley for garnish Garnishing is where the soup shines. Baby spinach adds color and nutrients. It wilts quickly and tastes mild. Fresh parsley adds a burst of freshness on top. It makes each bowl look beautiful. A little garnish goes a long way in making the dish inviting. To start, gather your ingredients. You need 1 pound of boneless, skinless chicken breasts. Next, chop 1 cup each of carrots and celery. Finely chop 1 onion and mince 4 cloves of garlic. In the slow cooker, add the chicken breasts, carrots, celery, onion, and garlic. Now, pour in 4 cups of low-sodium chicken broth. Season the mix with 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, salt, and pepper to taste. Stir gently to combine everything well. Cover the slow cooker. Cook on low for 6 to 7 hours or on high for 4 to 5 hours. You know the chicken is cooked when it’s tender and easy to shred. The soup will smell amazing during this time. Once the cooking time is up, take the chicken out. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Now, stir in 1 cup of heavy cream, ½ cup of fresh lemon juice, and the zest of 1 lemon. Let it heat through for an additional 15 to 20 minutes. Just before serving, add 2 cups of baby spinach. Stir until the spinach is wilted. Taste your soup and adjust the seasoning if needed. Serve it in bowls and garnish with fresh parsley. Enjoy! - Choosing the right chicken I prefer boneless, skinless chicken breasts. They cook evenly and shred nicely. Avoid using chicken with skin, as it can make the soup greasy. - Ensuring balanced flavors The key to great soup is balance. Use fresh lemon juice for a bright taste. Taste your soup before serving. Adjust with salt, pepper, or more lemon juice if needed. - Cooking times and adjustments For best results, set the slow cooker on low for 6 to 7 hours. If you're in a rush, use high for 4 to 5 hours. Check the chicken for doneness. - Maintaining moisture and texture Keep the lid closed during cooking. This helps keep moisture in. If the soup seems too thick, add a little more chicken broth before serving. - Pairing with bread or salads Serve the soup with crusty bread or a fresh salad. This adds texture and makes it a complete meal. - Recommended dishes to complement the soup Try a light side dish, like a green salad or roasted veggies. They pair well and enhance the meal's flavors. {{image_2}} You can make this creamy lemon chicken soup lighter with a few simple swaps. - Using low-fat cream options: Try using half-and-half or a low-fat cream. These options cut down on fat without losing creaminess. - Adding more veggies: Toss in extra vegetables like zucchini or bell peppers. They add nutrients and bulk to the soup without many calories. To elevate the flavor of your soup, consider these fun tweaks. - Experimenting with spices or herbs: Add a pinch of cayenne for heat or fresh basil for a twist. Each new flavor adds depth and excitement. - Incorporating different proteins: Swap chicken for shrimp or tofu. These ingredients give a new taste and texture, making the dish unique. If you have dietary needs, you can easily adapt this soup. - Making it gluten-free: Ensure your chicken broth is gluten-free. Most brands offer gluten-free options. This keeps the soup safe for those with gluten sensitivities. - Vegetarian or vegan adaptations: Use vegetable broth and skip the chicken. Add chickpeas for protein, or use coconut milk in place of heavy cream. These swaps still create a creamy, hearty soup. To keep your Slow Cooker Creamy Lemon Chicken Soup fresh, use airtight containers. Ensure the soup cools to room temp before sealing it. This method helps prevent bacteria growth. You can store the soup in the fridge for up to three days. If you want to keep it longer, consider freezing it instead. Freezing this soup is easy. First, allow it to cool completely. Then, pour it into freezer-safe bags or containers. Label them with the date for easy tracking. You can freeze it for up to three months. When you’re ready to eat, thaw the soup in the fridge overnight. This gradual thawing helps maintain the flavor and texture. When it’s time to enjoy your soup, reheating is key. The best way is to use the stove over low heat. Stir it gently to avoid burning. You can also use the microwave, but cover the bowl to trap moisture. Heat in short intervals and stir often. This keeps the soup creamy and delicious. You can store this soup in the fridge for up to four days. Keep it in an airtight container. Make sure it cools before sealing. If you want to keep it longer, you can freeze it. Yes, you can use frozen chicken. Just add a little extra cooking time. If you cook on low, it may take about 7 to 8 hours. On high, it might take 5 to 6 hours. Ensure the chicken reaches 165°F for safety. You can use coconut cream as a non-dairy option. It gives a rich texture and a hint of coconut flavor. For a lighter choice, use unsweetened almond milk mixed with a thickener like cornstarch. This soup pairs great with crusty bread or a fresh salad. You can also serve it with rice or quinoa for a hearty meal. A sprinkle of lemon zest on top adds a nice touch. Yes, you can easily make it on the stovetop. Sauté the veggies first, then add the chicken and broth. Let it simmer for about 30 minutes until the chicken is cooked. Shred the chicken and add the cream and lemon last. This post shared how to make a creamy lemon chicken soup in a slow cooker. We explored the main ingredients, step-by-step instructions, and helpful tips to boost your dish. You learned about variations to fit different diets and storage tips to keep your soup fresh. Remember, cooking is about enjoying the process and making it your own. Try new flavors and have fun. This soup is simple yet delicious, perfect for any meal. Enjoy your cooking adventure!

Slow Cooker Creamy Lemon Chicken Soup

Warm up your day with this Slow Cooker Creamy Lemon Chicken Soup! Bursting with flavor, this easy recipe combines tender chicken, fresh veggies, and a zesty lemon kick. Perfect for a cozy dinner, this soup brings comfort and nourishment to your table. Ready in just a few hours with minimal prep, it's a go-to for busy weeknights. Click through to discover the full recipe and bring this delicious dish to life!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken breasts

4 cups low-sodium chicken broth

1 cup carrots, diced

1 cup celery, diced

1 onion, finely chopped

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 cup heavy cream

½ cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

Salt and pepper to taste

2 cups baby spinach

Fresh parsley for garnish

Instructions
 

In the base of the slow cooker, add the chicken breasts, diced carrots, diced celery, chopped onion, and minced garlic.

    Pour in the chicken broth and season with oregano, thyme, salt, and pepper. Stir gently to combine the ingredients.

      Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 4 to 5 hours, until the chicken is cooked through and tender.

        Once cooked, take the chicken out, shred it using two forks, and return it to the slow cooker.

          Stir in the heavy cream, fresh lemon juice, and lemon zest. Allow it to heat through for an additional 15-20 minutes.

            Just before serving, add the baby spinach to the soup and stir until wilted.

              Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice according to your preference.

                Ladle the soup into bowls and garnish with freshly chopped parsley.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6