🍋 Crockpot Chicken Lemon Soup with Herbs
Mediterranean Style
🌿 Description
This Crockpot Chicken Lemon Soup is light yet deeply nourishing, made with tender slow-cooked chicken, fresh lemon juice, olive oil, and fragrant herbs. Inspired by Mediterranean comfort soups, it’s soothing, immune-boosting, and perfect for busy days—just set it and let the crockpot do the work.
🛒 Ingredients (Serves 6)
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700 g (1½ lb) chicken thighs or breasts, boneless or bone-in
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8 cups chicken broth
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1 medium onion, finely chopped
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3 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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¼ cup short-grain rice or orzo (optional)
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Zest of 1 lemon
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Juice of 2 fresh lemons (or to taste)
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3 tbsp extra-virgin olive oil
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1 tsp dried oregano
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½ tsp dried thyme
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1 bay leaf
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Salt & black pepper, to taste
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¼ cup fresh parsley or dill, chopped
👩🍳 Instructions
1️⃣ Load the Crockpot
Add chicken, broth, onion, garlic, carrots, celery, rice/orzo (if using), oregano, thyme, bay leaf, salt, and pepper.
2️⃣ Slow Cook
Cover and cook:
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LOW: 6–7 hours
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HIGH: 3–4 hours
Until chicken is very tender.
3️⃣ Shred the Chicken
Remove chicken, shred with forks, and return to the crockpot.
4️⃣ Add Lemon & Herbs
Stir in lemon zest, lemon juice, olive oil, and fresh herbs. Taste and adjust seasoning.
5️⃣ Rest & Serve
Let sit 10 minutes before serving for flavors to meld.
🍽️ Serving Suggestions
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Serve with crusty bread or pita
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Add a drizzle of olive oil before serving
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Enjoy as-is or with a side salad
❓ Q & A
Q: Can I make this without rice or orzo?
A: Yes—leave it out for a lighter, low-carb soup.
Q: Can I add eggs like avgolemono?
A: Yes! Whisk 2 eggs with extra lemon juice and temper with hot broth before stirring in.
Q: Is this freezer-friendly?
A: Yes—freeze up to 2 months (best without rice).
Q: Can I use bone-in chicken?
A: Absolutely—it adds more flavor. Remove bones after cooking.
Q: How do I keep the lemon flavor fresh?
A: Always add lemon juice at the end, not during long cooking.
