Slow Cooker Lemon Chicken Soup (Cozy, Bright & Hands-Off)

This slow cooker lemon chicken soup is everything you want on a busy night: warm, bright, and completely hands-off.
This slow cooker lemon chicken recipe is trending fast — cozy, bold, and perfect for busy nights.

You toss the ingredients into the crockpot in the morning and come back to tender shreds of chicken, soft carrots and celery, and a golden broth that tastes like classic chicken soup with a fresh squeeze of sunshine. The lemon keeps it bright and uplifting, while garlic, herbs, and a touch of creaminess make every spoonful feel comforting and satisfying.

It’s the kind of slow cooker lemon chicken soup that feels special enough to share on Discover, but simple enough that you can make it on repeat all winter long.

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Slow Cooker Lemon Chicken Soup (Cozy, Bright & Hands-Off)

This slow cooker lemon chicken soup is a bright, cozy classic perfect for busy nights. Toss everything into your crockpot and come home to a flavorful broth full of tender chicken, carrots, and celery—with a fresh lemony finish and optional creaminess for added comfort.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Dinner, Soup

Cuisine American

Servings 6 servings

Ingredients

  

For the Soup Base

• 1.75 lb boneless, skinless chicken breasts or thighs 680–900g
• 3 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 leaves bay leaves
• 1 teaspoon dried thyme (or 2 tsp fresh)
• 0.5 teaspoon dried oregano
• 0.75 teaspoon salt, plus more to taste
• 0.5 teaspoon black pepper

For the Lemon Finish

• 1 zest of 1 lemon
• 0.25 cup lemon juice (from 1–2 lemons) add more to taste

Optional Creamy Twist

• 0.5 cup half-and-half or heavy cream use up to ¾ cup if desired

Optional Add-Ins

• 0.75 cup uncooked orzo or white rice (rinsed) add during last 30 minutes

For Serving

• fresh parsley or dill, chopped for garnish
• extra lemon wedges
• freshly ground black pepper
• crusty bread or crackers optional for serving

Instructions

 

• Step 1: Load the Slow Cooker – Add carrots, celery, onion, and garlic to the bottom of your slow cooker. Place chicken on top. Pour in broth and add bay leaves, thyme, oregano, salt, and pepper.
• Step 2: Cook Low and Slow – Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is very tender and shreds easily.
• Step 3: Add Orzo or Rice (Optional) – About 30–35 minutes before serving, stir in orzo or rice. Cook on HIGH until grains are tender: orzo (20–25 min), rice (30–35 min).
• Step 4: Shred the Chicken – Remove chicken to a cutting board, shred with two forks, then return to slow cooker and stir.
• Step 5: Add Lemon and Cream (If Using) – Stir in lemon zest and juice. Taste and add more lemon if desired. For a creamy finish, stir in half-and-half or cream. Adjust seasoning as needed.
• Step 6: Serve – Remove bay leaves. Ladle soup into bowls. Top with herbs, black pepper, and serve with lemon wedges and bread if desired.

Notes

Use chicken thighs for juicier results; add lemon at the end to preserve brightness; adjust starch to your broth preference; season in layers; don’t overcook orzo/rice. Variations include herb swaps, extra veggies, low-carb versions, or adding white beans for protein. For dairy-free, skip cream or use plant milk. Soup without cream or grains freezes well for 3 months.

Keyword chicken soup recipe, crockpot chicken soup, lemon chicken soup, slow cooker soup

Why You’ll Love This Slow Cooker Lemon Chicken Soup

1. True dump-and-go recipe
   Most of the work is just chopping a few veggies. The slow cooker does the rest while you’re at work or running errands.
2. Cozy but not heavy
   The broth is rich and comforting, but the lemon keeps it light and bright so it never feels too heavy.
3. Family-friendly flavor
   Simple, familiar ingredients: chicken, carrots, celery, lemon, and herbs. You can keep it mild or add extra black pepper and chili flakes at the table.
4. Flexible base recipe
   Add rice, orzo, or potatoes; switch up the herbs; make it creamy or keep it clear broth. It’s easy to adapt to what you have.
5. Perfect for leftovers and meal prep
   This soup reheats beautifully, making it ideal for next-day lunches or freezing for future busy nights.

Ingredients for Slow Cooker Lemon Chicken Soup

For the Soup Base

• 1½–2 lb boneless, skinless chicken breasts or thighs
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 small yellow onion, finely diced
• 3–4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• ½ teaspoon dried oregano
• ¾ teaspoon salt, plus more to taste
• ½ teaspoon black pepper

For the Lemon Finish

• Zest of 1 lemon
• Juice of 1–2 lemons (start with ¼ cup, add more to taste)

Optional Creamy Twist

• ½–¾ cup half-and-half or heavy cream

Optional Add-Ins

Choose one, or leave it brothy:

• ¾ cup uncooked orzo or
• ¾ cup uncooked white rice, rinsed

For Serving

• Fresh parsley or dill, chopped
• Extra lemon wedges
• Freshly ground black pepper
• Crusty bread or crackers (optional)

How to Make Slow Cooker Lemon Chicken Soup

Step 1: Load the Slow Cooker

1. Add the carrots, celery, onion, and garlic to the bottom of your slow cooker.
2. Place the chicken breasts or thighs on top of the vegetables.
3. Pour in the chicken broth.
4. Add the bay leaves, thyme, oregano, salt, and black pepper.

Step 2: Cook Low and Slow

• Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is very tender and easily shreds with a fork.

Always start with thawed chicken and follow trusted slow cooker food safety tips so the soup doesn’t stay too long in the 40°F–140°F “danger zone.”

Step 3: Add Orzo or Rice (Optional)

If you’re adding orzo or rice:

1. About 30–35 minutes before serving, stir the orzo or rice into the slow cooker.
2. Cover and continue cooking on HIGH until the grains are tender.
   • Orzo usually takes about 20–25 minutes.
   • Rice may take closer to 30–35 minutes.

(If you prefer it extra brothy, skip this step and serve the soup without starch.)

Step 4: Shred the Chicken

1. Transfer the cooked chicken to a cutting board or large plate.
2. Use two forks to shred the chicken into bite-size pieces.
3. Return the shredded chicken to the slow cooker and stir to combine.

Step 5: Add Lemon and Cream (If Using)

1. Stir in the lemon zest and lemon juice. Start with ¼ cup juice, taste, and add more if you like a stronger lemon flavor.
2. If you want a creamier soup, stir in the half-and-half or heavy cream.
3. Taste and adjust seasoning with more salt, pepper, or lemon to balance the flavors.

Step 6: Serve

1. Remove the bay leaves.
2. Ladle the soup into bowls.
3. Top with fresh parsley or dill, extra black pepper, and lemon wedges on the side.
4. Serve hot with crusty bread or crackers if you like.

Tips for the Best Slow Cooker Lemon Chicken Soup

• Use thighs for extra tenderness
  Chicken thighs stay juicy and shred beautifully after hours in the slow cooker, but breasts also work if you prefer leaner meat.
• Add lemon at the end
  Adding lemon juice too early can dull its brightness. Stir it in after cooking so the flavor stays fresh and vibrant.
• Adjust broth vs. starch
  If you like a very brothy soup, use less or no orzo/rice. If you love a thicker, heartier bowl, you can add a bit more.
• Season in layers
  Start with a moderate amount of salt, then taste again after the chicken is shredded and lemon is added. Lemon will change how salty it tastes.
• Don’t overcook the grains
  Add orzo or rice toward the end. If they sit in the slow cooker for too long, they can get mushy and soak up too much broth.

For food safety, always cook chicken and chicken soups to an internal temperature of 165°F (74°C), measured with a food thermometer.

Variations and Substitutions

• Creamy lemon chicken soup
  Stir in more cream or a splash of evaporated milk at the end for a richer, creamier texture.
• Herb swap
  Use fresh dill, rosemary, or Italian seasoning instead of thyme and oregano for a different flavor profile.
• Extra veggies
  Add baby spinach, kale, or chopped zucchini during the last 20–30 minutes of cooking for more color and nutrients.

To keep this slow cooker lemon chicken soup extra nourishing, follow nutrition experts’ advice and load it up with colorful vegetables, lean protein, and, if you like, a scoop of whole grains.

• Low-carb version
  Skip the orzo/rice and load up on extra veggies instead. The soup will be light but still filling thanks to the protein-rich chicken.
• Gluten-free
  Use rice instead of orzo, and confirm your broth and seasonings are certified gluten-free.
• More protein
  Stir in a can of drained chickpeas or white beans at the end for an extra protein boost.

How to Store and Reheat Slow Cooker Lemon Chicken Soup

• In the fridge
  Let the soup cool to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days.
• In the freezer
  For a broth-based version (without orzo/rice or cream), you can freeze the soup for up to 3 months. Thaw in the fridge overnight before reheating. Cream and starch don’t freeze as well, so add them fresh if possible.
• Reheat on the stove
  Warm the soup over low–medium heat, stirring occasionally, until hot. If it has thickened, stir in a splash of broth or water to loosen it.
• Reheat in the microwave
  Transfer to a microwave-safe bowl, cover loosely, and heat in 45–60 second bursts, stirring between each, until heated through.

What to Serve with Slow Cooker Lemon Chicken Soup

This slow cooker lemon chicken soup can be a full meal on its own, but it pairs nicely with:

• Crusty sourdough or baguette
• Garlic bread or simple toast with butter
• A crisp green salad with lemon vinaigrette
• Roasted vegetables like broccoli, green beans, or asparagus
• Simple pita or flatbread for dipping

Approximate Nutrition (Per Serving)

These numbers are estimates and will vary based on your ingredients, cream amount, and whether you include orzo/rice.

For about 6 servings, using chicken breast, broth, veggies, lemon, a small amount of orzo, and a modest splash of cream:

• Calories: approximately 320–380 kcal
• Protein: approximately 28–32 g
• Carbohydrates: approximately 25–32 g
• Fat: approximately 10–14 g
• Saturated fat: approximately 4–6 g
• Fiber: approximately 2–4 g
• Sodium: varies depending on the broth and added salt

If you skip the cream or the orzo/rice, calories and carbs will be lower.

Tastyinspo Notes

This slow cooker lemon chicken soup is the kind of recipe that quietly becomes a habit in real kitchens. It’s easy to picture readers tossing everything into the crockpot before work and coming home to a house that smells like pure comfort.

As they lift the lid and stir in the lemon, the broth changes from simple chicken soup to something brighter and more special. The steam carries that citrusy, herby aroma, and suddenly everyone wandering through the kitchen is asking when dinner will be ready.

You can gently encourage readers to see this as a flexible “base” recipe: once they’ve made it once, it’s very natural to change the herbs, add different veggies, or tweak the level of creaminess and lemon without losing what makes it so comforting. That sense of trust—that they can play with the recipe and it will still turn out—is what keeps people coming back to a dish like this all season long.

FAQs Slow Cooker Lemon Chicken Soup