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Slow cooker lemon chicken artichoke soup in a bowl.
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5 from 1 vote

Slow Cooker Lemon Chicken Artichoke Soup

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!
Prep Time10 minutes
Cook Time6 hours
Additional Time0 minutes
Total Time6 hours 10 minutes
Course: Soups
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 219kcal
Author: Marcie

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