Description
A cozy and nourishing crockpot chicken soup made with tender shredded chicken, hearty vegetables, and a bright splash of lemon for the perfect comfort meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 3 cups water
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- 1 cup chopped fresh parsley
- Juice of 1 lemon
Instructions
1. Begin by preparing the vegetables: chop the onion, slice the carrots and celery, and mince the garlic.
2. Place the chicken breasts at the bottom of the crockpot in an even layer.
3. Add the chopped onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.
4. Pour in the chicken broth and water to cover the ingredients.
5. Add the dried thyme, basil, oregano, bay leaves, salt, and black pepper.
6. Cover the crockpot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
7. Once cooking is complete, use tongs to carefully remove the chicken breasts from the crockpot. Shred the chicken using two forks.
8. Return the shredded chicken to the crockpot and stir in the chopped parsley and lemon juice.
9. Taste and adjust seasoning with more salt and pepper, if needed.
10. Discard the bay leaves before serving the soup warm.
Notes
Add cooked noodles or rice for a heartier meal. This soup freezes well for up to 3 months. For extra richness, stir in a tablespoon of olive oil or butter before serving.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg