This Lemon Chicken Artichoke Soup is a hearty, slow cooker soup recipe that’s bursting with fresh lemon flavor. It’s high protein, packed with veggies, and takes just 10 minutes of hands on prep work. Dump everything into the slow cooker and it does the rest for you!

Slow cooker lemon chicken artichoke soup in a bowl.

I can never get enough soup recipes, especially in the colder winter months. And it’s a bonus when they’re quick and easy with minimal prep.

Dump and go slow cooker soup recipes are the easiest way to make soup. All the ingredients are dumped into the slow cooker, then the slow cooker does the rest.

This Slow Cooker Lemon Chicken Artichoke Soup is a prime example. Simply season the chicken breasts, chop up some veggies, and then pop everything into your slow cooker.

A few hours later, shred the chicken, add some lemon juice and baby spinach, and dinner is served.

This soup is cozy and satisfying, high in protein, and packed with nutritious veggies like leeks, carrots, celery, artichoke hearts and baby spinach.

The lemon provides a bright, fresh flavor, and the artichoke hearts give it a Mediterranean feel.

This is a delicious twist on chicken soup, and it’s great for meal prep. 🙂

If you’re looking for more recipes like this, my Greek lemon chicken soup is made in the slow cooker for an easier version of the classic.

Lemon chicken artichoke soup in the slow cooker with lemon slices.
Save This Recipe
I’ll send it to your inbox right away!
Please enable JavaScript in your browser to complete this form.
Your privacy

Why you’ll love this recipe

  • This lemon chicken artichoke soup is packed with tender shredded chicken, plenty of veggies and is bursting with fresh lemon flavor.  
  • The soup requires just 10 minutes of hands on prep work, then everything goes straight into your slow cooker.
  • It’s great for special diets as it is dairy and gluten-free, paleo-friendly and Whole30 compliant.
  • It is the perfect cozy meal prep dinner and it’s freezer friendly as well.

Recipe ingredients

This recipe calls for minimal ingredients, but the finished soup is full of big flavor!

Lemon chicken artichoke soup recipe ingredients.
  • Chicken breasts. I recommend using bone-in skinless chicken breasts as the bones add chicken flavor to the soup. Boneless skinless chicken thighs are great options as well.
  • Leeks. Clean the leeks very well as sand and grit tends to collect in between their layers. For more information, see my post on leek recipes, which includes how to clean them.
  • Aromatics. Celery, carrot and garlic are the foundation of great flavor in this soup!
  • Bay leaf. Adds flavor to the broth. Sub with your favorite dried herbs such as thyme or oregano as desired.
  • Artichoke hearts. Be sure to use canned artichoke hearts packed in water or frozen artichoke hearts work as well.
  • Chicken stock. Make your own homemade chicken stock to make this soup next level or use your favorite store brand.
  • Spinach. Sub with chopped kale, Swiss chard or your favorite greens.
  • Lemon juice. Add refreshing flavor. I suggest adding the juice of 1/2 lemon first and adding more depending on the level of zesty flavor you prefer.

See the recipe card below for the full list of ingredients and quantities.

How to make lemon chicken artichoke soup in a slow cooker

The prep for this lemony chicken and artichoke soup is minimal, and a lot of it can be done in advance!

Once your ingredients are all prepped, just pop everything in the slow cooker and cook on low until the chicken is cooked through.

Pro tip: Use bone-in chicken breasts for big chicken flavor. Boneless skinless chicken breasts or thighs are great as well, but check for doneness sooner as they will cook faster depending on their size.

See the recipe card below for full instructions.

How to make chicken soup with artichoke hearts.
  1. Season the chicken breasts with salt and pepper. Place in the slow cooker.
  2. To the slow cooker, add the leeks, celery, garlic, bay leaf, artichoke hearts, stock, and water. Season with salt and pepper. Cover and cook on low for 4 to 6 hours, or until the chicken is tender and the internal temperature is 165 degrees.
  3. Remove the cooked chicken to a cutting board and shred.
  4. Return the chicken to the slow cooker along with the baby spinach and lemon juice.
Lemon chicken soup with artichokes in slow cooker.

Recipe FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work very well in this soup. I prefer using bone-in chicken breasts because the bones release so much flavor into the broth, but that is personal preference.

If using boneless chicken breasts or thighs, cooking time will be reduced. I recommend checking for doneness after 3 hours on low heat and going from there.

Will the artichokes get too soft in the slow cooker?

Canned or jarred artichoke hearts packed in water generally hold up well in the slow cooker. The key is to cook the soup just until the chicken has reached an internal temperature of 165 degrees. This typically takes about 4 hours on low heat.

Does this soup freeze well?

Yes, this chicken artichoke lemon soup freezes incredibly well, which makes it great for meal prep. Simply cool the soup to room temperature, then place it in a freezer safe storage container and freeze for up to 3 months.

Serving suggestions

This soup is great served with a hunk of bread on the side for dipping, or with a leafy side salad for added freshness.

Recipe notes

  • Pro tip: Use bone-in chicken breasts for big chicken flavor. Boneless skinless chicken breasts or thighs are great as well, but check for doneness sooner as they will cook faster depending on their size.
  • Prep your veggies 1-2 days in advance to make soup prep even easier.
  • If you prefer less lemon flavor, start with the juice of half a lemon and add more as needed.
  • Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Lemon chicken soup with artichokes in a bowl.

More slow cooker soup recipes you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Slow cooker lemon chicken artichoke soup in a bowl.

Slow Cooker Lemon Chicken Artichoke Soup

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 6 hours
Additional Time: 0 minutes
Total Time: 6 hours 10 minutes
This Lemon Chicken Artichoke Soup is a cozy, nourishing slow cooker soup recipe that's full of fresh lemon flavor. It takes just 10 minutes of hands on prep work, then your slow cooker does the rest for you!
Print Recipe Pin Recipe
1
reviews
Leave a Review »

Equipment

Ingredients

  • 1 – 1 1/2 lbs. bone-in skinless chicken breasts see note 1
  • 3 leeks white and light green parts only, cleaned, halved, and sliced into half moons
  • 1 carrot halved and chopped into 1/2" chunks
  • 1 stalk celery chopped into 1/2" chunks
  • 3 cloves garlic minced
  • 1 bay leaf
  • 14 ounces artichoke hearts packed in water drained (or frozen artichoke hearts)
  • 6 cups chicken stock
  • 5 ounces baby spinach coarsely chopped if desired
  • 1 lemon juiced; see note 3
  • salt and pepper to taste

Instructions 

  • Season the both sides of the chicken breasts generously with salt and pepper and place in the slow cooker.
    1 – 1 1/2 lbs. bone-in skinless chicken breasts
  • Add the leeks, celery, carrot, garlic, bay leaf, artichoke hearts and chicken stock.
    3 leeks, 1 carrot, 1 stalk celery, 3 cloves garlic, 1 bay leaf, 14 ounces artichoke hearts packed in water, 6 cups chicken stock
  • Cover and cook on low for 4-6 hours or high for about 3-4 hours or until the chicken is tender and a meat thermometer registers 165 degrees when inserted into the thickest part of the chicken. If using boneless skinless breasts or thighs, begin checking for doneness after 3 hours on low heat.
  • Remove the chicken breasts from the pot and place on a cutting board. Shred the chicken with two forks or chop into chunks and place back in the slow cooker. Add the lemon juice and spinach and stir until the spinach has wilted. Season with salt and pepper, to taste, and serve. Enjoy!
    5 ounces baby spinach, 1 lemon, salt and pepper

Notes

  1. Pro tip: Use bone-in chicken breasts for big chicken flavor. Boneless skinless chicken breasts or thighs are great as well, but check for doneness sooner as they will cook faster depending on their size.
  2. Prep your veggies 1-2 days before to make soup prep go even more quickly!
  3. If you prefer less lemon flavor, start with the juice of half a lemon and add more as needed.
  4. Store lemon chicken artichoke soup in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Calories: 219kcal, Carbohydrates: 17g, Protein: 31g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 72mg, Sodium: 563mg, Fiber: 4g, Sugar: 6g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Soups
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!