# Crockpot Chicken Lemon Soup

A clear lemon and herb chicken soup with vegetables and shredded chicken. About 345 calories and 36.5 g protein per serving.

 

 

 ![Crockpot Chicken Lemon Soup](https://irenpins.com/wp-content/uploads/2026/11/ire-118-crockpot-chicken-lemon-soup-phot-f4ddf4ae.webp)  

 [Print](#wpzoom-recipe-card-crockpot-chicken-lemon-soup) 

  

 

 

 

## Crockpot Chicken Lemon Soup

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: SoupDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

A clear lemon and herb chicken soup with vegetables and shredded chicken. About 345 calories and 36.5 g protein per serving.

### Ingredients

- 1 1/2 lb boneless skinless chicken breasts
- 6 cups [lower sodium chicken broth](/go/amazon/?p=B000R2Z2GS)
- 1 yellow onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup cooked rice or small pasta
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup fresh lemon juice
- 1/4 cup chopped fresh dill or parsley

### Directions

- Put the onion, carrots, celery and garlic in the slow cooker.
- Lay the chicken breasts on top of the vegetables.
- Sprinkle with thyme, salt and pepper.
- Pour in the chicken broth.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender.
- Remove the chicken and shred it with two forks.
- Return the chicken to the pot and add the cooked rice or pasta.
- Stir in the lemon juice and herbs.
- Taste, adjust the salt and serve hot.

 

### Notes

 

For a creamy version, whisk an egg yolk with a ladle of hot broth and stir it back in. Add the cooked rice only to the bowls you plan to eat, so leftovers stay brothy. The soup keeps 4 days and freezes for 3 months without the rice. Add a fresh squeeze of lemon on reheating.

 

  

## Chicken Lemon Soup, clear

 

Lemon juice and herbs go in at the end, so they stay bright. The broth stays clear, and the shredded chicken makes it filling. Rice or pasta added at the end keeps it from turning mushy.

 

Lower sodium broth gives you control over the salt.

 

## Swaps

 

Orzo works. Dill or parsley both work. A yolk makes it creamy.

 

Do not cook the rice in the pot for hours. It absorbs all the broth.

 

## Store

 

Freeze without the rice. Add a fresh squeeze of lemon on reheating. Keeps four days.

 

Dill gives a fresh, slightly sweet note, and parsley is a milder choice. Use whichever you have, and chop it fine so it spreads through the broth.

 

## A mistake to skip

 

Boiling the soup hard after the lemon goes in. Heat dulls the bright taste, and too much lemon in a boiling pot can turn it sour. Add the juice off the heat and taste. If you add an egg yolk for creaminess, stir fast so it does not scramble. Fresh herbs on top finish each bowl.