Dinner

Crockpot Lemon Chicken Soup Recipe

Bylina moretti February 12, 2026February 12, 2026

Introduction

This Crockpot Lemon Chicken Soup is a comforting and flavorful dish perfect for any day. Tender chicken and vegetables simmer with bright lemon and savory herbs, creating a nourishing meal that’s easy to prepare and sure to please the whole family.

The image shows a white bowl filled with chicken soup. The soup has a clear, golden broth with visible small bubbles on the surface. Inside the broth, there are shredded pieces of white chicken meat, round slices of bright orange carrots, and finely chopped green herbs scattered throughout. Two thin slices of lemon with a pale yellow color float near the top of the soup. A spoon is held above the bowl by a woman's hand, lifting a portion of the soup that contains a carrot slice, chicken, and herbs. The background is a white marbled texture and a kitchen appliance is seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken thighs or breasts
3 large carrots (peeled & sliced)
3 celery stalks (sliced)
4 cloves garlic (minced)
1 teaspoon salt (plus more to taste)
1 teaspoon freshly cracked black pepper (plus more to taste)
1 teaspoon poultry seasoning
2 bay leaves
6 cups chicken broth
Zest from ½ lemon
Juice from 1 lemon
1 cup uncooked orzo
Fresh chopped parsley (optional for garnish)

Instructions

Step 1: Add the chicken, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth.
Step 2: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
Step 3: About 30 minutes before serving, remove and discard the bay leaves. Take the chicken out and shred it with two forks.
Step 4: Stir in the lemon zest, lemon juice, orzo, and shredded chicken. Turn the slow cooker to HIGH and cook for another 20–30 minutes, stirring occasionally so the orzo doesn’t stick to the bottom.
Step 5: Give everything a taste, adjust with more salt and pepper if needed, and serve topped with fresh chopped parsley. Enjoy!

Tips & Variations

For extra brightness, add a splash of lemon juice just before serving.
Substitute orzo with other small pasta shapes like acini di pepe or ditalini.
Use chicken breasts for leaner soup or thighs for more richness.
Include fresh spinach or kale in the last 10 minutes of cooking for added greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if it thickens too much. The orzo may absorb liquid and soften further upon reheating.

How to Serve

A white bowl filled with clear golden broth soup that has thin shredded chicken, bright orange carrot slices, and small pieces of green herbs floating in it. Two thin pale yellow lemon slices float on top inside the soup. A silver spoon held by a woman's hand lifts a spoonful showing a thick carrot slice, shredded chicken, and green herbs. The bowl sits on a white marbled surface with a glimpse of a white kitchen appliance in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken, but increase the cooking time slightly to ensure it is fully cooked.

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stovetop by simmering the ingredients in a large pot. Cook the chicken and vegetables until tender, then add orzo and lemon near the end, cooking until pasta is done.