Zesty Crockpot Lemon Chicken Soup

Finding a comforting dinner that practically makes itself can feel like searching for a needle in a haystack. Between after-school activities, work deadlines, and the general chaos of weeknight schedules, getting a warm, satisfying meal on the table often seems like mission impossible.

That’s where this crockpot lemon chicken soup comes to the rescue: it’s cozy and nourishing, requires minimal prep work, and lets your slow cooker do all the heavy lifting while you tackle your busy day. Plus, it’s the kind of recipe that tastes even better the next day, making it perfect for lunch leftovers.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are perfect for this soup, but you’ve got options if you want to switch things up. You could use chicken thighs instead – they tend to stay a bit more tender in the slow cooker and bring extra flavor to your soup. If you’re starting with frozen chicken breasts, that’s totally fine too – just add about an hour to your cooking time. When you’re at the store, look for chicken pieces that are roughly the same size so they cook evenly, and try to avoid those super thick pieces that sometimes show up in value packs.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some swaps you can try:

• Chicken breast: You can easily use chicken thighs instead – they actually stay more tender in the slow cooker. Leftover rotisserie chicken works too, just add it during the last 30 minutes of cooking.
• Rice/orzo: The rice and orzo can be swapped for each other, or try small pasta like pastina or stelline. Just remember – no instant rice as it gets too mushy in the slow cooker.
• Fresh lemon juice: While fresh lemon juice gives the best flavor, bottled lemon juice can work in a pinch. Start with half the amount and adjust to taste since bottled juice can be stronger.
• Eggs: The eggs create the traditional creamy texture, but if you need to skip them, you can. Your soup will be more brothy but still tasty. There’s no real substitute for eggs in this recipe if you want that classic avgolemono style.
• Celery: Not a celery fan? Try diced carrots instead, or just leave it out – the soup will still be great without it.

Watch Out for These Mistakes While Cooking

The biggest challenge when making crockpot lemon chicken soup is getting the timing right with the rice or orzo – adding it too early can result in mushy, overcooked grains that break down and cloud your soup. Instead, wait until the last 30-45 minutes of cooking to add your grain of choice, ensuring it maintains the perfect texture. A common mistake is rushing the egg-lemon mixture (avgolemono), which can lead to scrambled eggs in your soup – always temper the eggs by slowly whisking in hot broth before adding them to the pot. For the brightest lemon flavor, avoid the temptation to add the lemon juice at the beginning; adding it near the end of cooking preserves its fresh taste and prevents any bitter notes from developing during the long cooking process. Finally, resist the urge to lift the lid frequently during cooking, as this can add an extra 15-20 minutes to your cooking time for each peek.

What to Serve With Lemon Chicken Soup?

This bright and cozy lemon chicken soup pairs perfectly with a chunk of crusty bread or warm pita for soaking up all that tasty broth. Since it’s a Greek-inspired dish, I love serving it with a simple Mediterranean salad on the side – just toss together some crisp romaine, cucumbers, tomatoes, and feta cheese with a light olive oil dressing. For an extra special touch, you can add some spanakopita (Greek spinach pie) or a plate of mixed olives to round out your meal. If you’re serving this for lunch, a half sandwich made with turkey or tuna would also work really well alongside a bowl of this soup.

Storage Instructions

Keep Fresh: This cozy lemon chicken soup will stay good in the fridge for up to 4 days when kept in an airtight container. The rice might absorb more liquid as it sits, so you might want to add a splash of chicken broth when reheating to get back to that perfect consistency.

Freeze: You can freeze portions of this soup in freezer-safe containers for up to 3 months. Just keep in mind that the rice might get a bit softer after freezing and thawing. If you’re planning to freeze, you could cook the soup without the rice and add freshly cooked rice when reheating.

Warm Up: Gently heat the soup on the stovetop over medium-low heat, stirring occasionally. If using the microwave, warm it in short intervals, stirring between each. Be careful not to bring it to a full boil when reheating to prevent the eggs from curdling.

Preparation Time	10-15 minutes
Cooking Time	180-300 minutes
Total Time	190-315 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 80-90 g
• Fat: 15-20 g
• Carbohydrates: 40-50 g

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 chopped yellow onion
• 1 large stalk of celery, diced
• 1 minced garlic clove
• 4 cups chicken broth (homemade or low sodium)
• 2 cups water (or replace with extra chicken broth for more flavor)
• 1/2 cup uncooked white rice or orzo pasta (avoid instant rice)
• 1/4 cup freshly squeezed lemon juice
• 2 large eggs
• Salt and pepper to taste

Step 1: Prepare the Ingredients and Start Cooking

Begin by seasoning the chicken with salt and pepper to taste.

In your slow cooker, combine the seasoned chicken, chopped onion, celery, minced garlic, chicken stock, and water.

Set the slow cooker to cook on high for about 3 hours or on low for 4-5 hours.

Step 2: Add the Rice or Orzo

During the last hour of cooking, add the rice or orzo to the slow cooker to prevent it from overcooking and becoming mushy.

Stir to ensure everything is evenly distributed in the broth.

Step 3: Prepare and Add the Chicken

Once the cooking time is up, remove the chicken from the slow cooker.

Allow it to cool slightly before chopping it into chunks or shredding it with a fork.

Return the chicken to the slow cooker, making sure it’s well-mixed with the soup.

Step 4: Make the Egg-Lemon Mixture (Avgolemono)

In a medium bowl, lightly beat the eggs.

Whisk in the lemon juice until fully combined.

Take about 1 cup of the hot soup broth from the slow cooker and place it in a measuring cup.

Slowly add a few droplets of the hot broth to the egg-lemon mixture while whisking constantly to temper the eggs.

Continue adding the hot broth in a slow, steady stream, making sure to keep whisking to prevent the eggs from scrambling.

Step 5: Combine and Finish the Soup

Once the egg-lemon mixture is smooth and fully combined with the broth, transfer it back into the slow cooker with the rest of the soup.

Stir well to ensure everything is thoroughly mixed.

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 6: Serve and Enjoy

Your soup is now ready to be served!

Ladle it into bowls and enjoy a warm, comforting meal.

This soup is perfect for a cozy day, and the avgolemono gives it a delightful tang and creamy texture.

Enjoy!