Slow Cooker Lemon Chicken Artichoke Soup is a hearty slow cooker chicken soup that’s full of fresh lemon flavor.  This is clean eating at it’s best and easiest!

slow cooker chicken soup in white bowl with lemon slice on top

It’s been so flipping cold in these parts that all I want to do is bundle up and eat bowl after bowl of this Slow Cooker Lemon Chicken Artichoke Soup!  

This soup came about because I was at Whole Foods Market recently and I decided to see what type of soup they had in the prepared food section.  

I’m a soup fanatic, and I always look.

I found a chicken artichoke soup, which I’d  never seen there before.  I grabbed a to-go cup and filled it up stat.  I could barely wait until I got home to try it, and was it ever delicious.

overhead shot of lemon chicken artichoke soup in white bowl

The soup had a simple fresh, clean flavor that I loved.  It’s the kind of flavor that I would associate with spring because it was so light with a pop of citrus.  Which we need more of during these dreary winter days/nights, right?

I thought you’d say yes…so I knew I had to recreate this soup. I figured it would be perfect as a dump ‘n go soup, and obviously it was!

The good news about this Lemon Chicken Artichoke Soup is that it fits into a wide variety of diets, including gluten-free, dairy-free, paleo and Whole30.  

While I don’t follow any of these diets specifically, I am trying to eat healthfully, so it completely works for me too.

big spoonful of slow cooker chicken soup over slow cooker

Since this is a dump ‘n go soup, I used a couple of tricks to get some extra flavor going on.  I didn’t have any homemade stock on hand, so I used bone-in chicken breasts to help give the store bought chicken stock a nice boost.  If you want to try making your own stock, use chicken parts in my Homemade Turkey Stock.

Instead of onion, I used (3) leeks in this recipe because they’re in season and they add a fresh, mild onion flavor that’s very distinctive to  me.  I also tossed in some celery and a bay leaf as well.

The real flavor booster here is the lemon.  It perks up all of the ingredients, and will perk up your mood too. 🙂

I added kale to this soup because it’s in season and abundant in my garden.  I love the texture, the color, and it’s so nutritious.  You can add your favorite greens like spinach, arugula, or chard if kale isn’t for you.

This Lemon Chicken Artichoke Soup recipe is extremely satisfying, and will leave you feeling nice and cozy.  The bonus is that it freezes well too, so you can make a double batch for those cold nights ahead. 🙂

Bowl of lemon chicken artichoke soup in white bowl with lemon slice on top
 
slow cooker chicken soup in white bowl with lemon slice on top

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
Slow Cooker Lemon Chicken Artichoke Soup is a healthy, low carb chicken soup that's full of fresh lemon flavor!  This is clean eating at it's best and easiest.
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Equipment

Ingredients

  • 1 – 1 1/2 lbs. bone-in skinless chicken breasts
  • 3 leeks white and light green parts only, cleaned, halved, and sliced into half moons
  • 1 stalk celery halved and chopped
  • 3 cloves garlic minced
  • 1 bay leaf
  • 14 ounces artichoke hearts packed in water drained, or frozen artichoke hearts
  • 4 cups chicken stock
  • 2 cups water or you may use more chicken stock
  • 1 bunch kale torn (discard the tough stems)*
  • Additional salt and freshly ground black pepper to taste
  • 1 lemon juiced

Instructions 

  • Season the both sides of the chicken breasts generously with salt and pepper and place in the slow cooker.
  • Add the leeks, celery, garlic, bay leaf, artichoke hearts, chicken stock, and water. Add 1 teaspoon kosher salt and pepper, to taste.
  • Cover and cook on low for 4-6 hours or high for about 3-4 hours or until the chicken is tender and cooked through.
  • Remove the lid and place the chicken breasts on a cutting board. Shred the chicken with two forks and place back in the slow cooker. Add the kale and lemon juice and stir. Season with salt and pepper, if necessary, and serve. Enjoy!

Notes

  • This soup is best when it’s cooked just until the chicken is done so the artichokes and leeks don’t get mushy (this took 4-5 hours on low).
  • Prep your veggies the day before so all you have to do is dump everything in the slow cooker and go the next day!
  • Bone-in chicken breasts gives the broth a lot more flavor — you can use homemade chicken stock for even more.
  • If kale isn’t for you, substitute it with your favorite greens such as spinach, arugula, or chard.

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!

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