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- 1 pound boneless, skinless chicken breasts - 4 cups chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 stalks celery, diced - 1 cup frozen peas - 1 cup heavy cream - 1 tablespoon lemon zest - 1/4 cup lemon juice - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in making this soup rich and tasty. The chicken gives the soup its base. The broth adds depth and flavor. Onions and garlic bring sweetness and aroma. Carrots and celery add crunch and color. Peas make it bright and fresh. Cream makes the soup smooth and rich. Lemon zest and juice provide a tangy kick. Finally, seasoning brings everything together. You can substitute chicken breasts with thighs if you prefer dark meat. For a lighter option, use low-fat cream or coconut milk. If you want a veggie version, replace chicken with chickpeas or tofu. You can also swap chicken broth for vegetable broth for a plant-based choice. Use lime juice if you want a different citrus flavor. Choose chicken breasts that feel firm and have no odor. Look for onions that are dry and firm. Garlic should be plump and not sprouting. Opt for carrots and celery that are crisp, not limp. When buying peas, frozen is often better as they are picked at peak freshness. For lemons, pick ones that feel heavy for their size and have a bright yellow color. Fresh parsley should be vibrant and fragrant, adding a nice touch to your soup. To start, gather your ingredients. You need: - 1 pound boneless, skinless chicken breasts - 4 cups chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 stalks celery, diced - 1 cup frozen peas - 1 cup heavy cream - 1 tablespoon lemon zest - 1/4 cup lemon juice - Salt and pepper to taste - Fresh parsley, chopped (for garnish) First, place the chicken breasts in your slow cooker. Make sure they sit at the bottom. Next, add the diced onion, minced garlic, diced carrots, and diced celery on top of the chicken. This mix adds flavor and texture. Now, pour the chicken broth into the slow cooker. Make sure the chicken and veggies are fully covered. Season everything with salt and pepper to taste. Cover the slow cooker and set it to cook. You have two options: cook on low for 6-8 hours or high for 3-4 hours. I prefer low heat for a richer flavor. Check the chicken after the time is up. It should be cooked through and very tender. Once the chicken is ready, take it out of the slow cooker. Use two forks to shred the chicken into bite-sized pieces. This step adds a nice texture to the soup. Return the shredded chicken to the pot. Next, stir in the frozen peas, heavy cream, lemon zest, and lemon juice. Mix everything well. Allow the soup to cook on low for an extra 30 minutes. This helps all the flavors blend together beautifully. Taste the soup before serving. Adjust the seasoning with more salt or pepper if needed. Serve the soup in bowls and garnish with freshly chopped parsley. Enjoy this warm, creamy delight! To make your soup pop, add spices. I love using thyme and dill. They blend well with chicken and lemon. You can also try adding a pinch of cayenne for heat. Just a little will do! If you're in a hurry, cook on high for 3-4 hours. For a richer flavor, cook on low for 6-8 hours. The longer cooking time lets the chicken soak up the broth. This makes it juicy and tender. Kids often like milder flavors. You can skip the lemon zest if they don’t like sour. Adding more cream can make it richer and smoother. Serve with fun crackers or bread for dipping. Kids love to dunk! {{image_2}} You can boost the nutrition of your creamy lemon chicken soup by adding vegetables. Carrots and celery are classic choices, but you can mix it up. Try adding chopped spinach or kale for extra greens. Bell peppers add a sweet crunch. You can also throw in zucchini or green beans for color and texture. Adding veggies will make your soup heartier and more filling. Just chop them up and toss them in at the start with your other ingredients. If you want a lighter soup, consider using cream alternatives. You can swap heavy cream for coconut milk or almond milk. These options keep the soup creamy without the extra calories. For a more tangy flavor, you can use plain Greek yogurt. Just stir it in at the end, so it doesn’t curdle. These swaps make your soup healthier while still keeping it delicious and satisfying. You can change the protein in your soup to suit your taste. Instead of chicken, try turkey or even shredded pork. Both will give your soup a nice flavor. If you want a meat-free option, use beans or lentils. They add protein and fiber. Just make sure to adjust your cooking time so everything cooks evenly. These variations keep your creamy lemon chicken soup exciting and new every time you make it. After you make your slow cooker creamy lemon chicken soup, let it cool first. Once it cools, you can store it in the fridge. Use an airtight container for best results. The soup will stay fresh for about 3 to 4 days. When you’re ready to eat, just check that it smells good and looks nice. If you want to save some soup for later, freezing is a great option. Let the soup cool completely before you freeze it. Use freezer-safe containers or bags to store it. The soup can last up to 3 months in the freezer. When you’re ready to use it, just thaw it in the fridge overnight. To reheat, you can use the stovetop or microwave. If using the stovetop, heat it on low. Stir the soup often to avoid sticking. In the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. Always check that it is hot all the way through before serving. Enjoy your delicious soup! Yes, you can use frozen chicken breasts. Just place them in the slow cooker. You may need to cook the soup a bit longer. Ensure the chicken reaches 165°F for safety. Frozen chicken will still work well with the broth and veggies. To make this soup gluten-free, use gluten-free chicken broth. Many brands offer gluten-free options. Always check the labels. Also, avoid any added ingredients that contain gluten. This way, everyone can enjoy the soup! This soup pairs nicely with crusty bread. A fresh salad is also a great choice. You can add a slice of lemon on the side for extra zest. This makes for a bright and tasty meal. You learned about choosing and using the right ingredients for soup. You also saw how to prepare and cook it step by step. We explored ways to enhance flavors and make the soup kid-friendly. I shared some variations to suit your taste and healthy goals. Finally, you got tips on storing and reheating the soup. With this guide, you have all you need to create a delicious meal. Enjoy your cooking adventure!

Slow Cooker Creamy Lemon Chicken Soup

Savor the deliciousness of Slow Cooker Creamy Lemon Chicken Soup with this easy recipe! Featuring tender chicken, fresh veggies, and a zesty lemon kick, this comforting dish is perfect for any day. Just toss everything into your slow cooker, and let the magic happen! Click to explore more delicious recipes and elevate your meal planning. #SlowCookerRecipes #LemonChickenSoup #ComfortFood #EasyRecipes
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Ingredients
  

1 pound boneless, skinless chicken breasts

4 cups chicken broth

1 medium onion, diced

3 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 cup frozen peas

1 cup heavy cream

1 tablespoon lemon zest

1/4 cup lemon juice

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Place the chicken breasts at the bottom of your slow cooker.

    Add the diced onion, minced garlic, diced carrots, and diced celery over the chicken.

      Pour the chicken broth into the slow cooker, ensuring that the chicken and vegetables are submerged.

        Season the mixture with salt and pepper to taste.

          Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.

            Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.

              Stir in the frozen peas, heavy cream, lemon zest, and lemon juice. Mix well.

                Allow the soup to cook for an additional 30 minutes on low to let the flavors meld together.

                  Taste and adjust seasoning if necessary.

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

                      - Presentation Tips: Serve the soup in bowls and garnish with freshly chopped parsley for a pop of color. Consider serving with a slice of crusty bread on the side for a complete meal.