Slow Cooker Lemon Chicken Soup

This easy Slow Cooker Lemon Chicken Soup is perfect for the busy family. Made with zucchini noodles, this low carb soup is perfect to prep in the morning and will warm you up during the fall and winter months.

slow cooker lemon chicken soup

It’s officially soup season over here in South Carolina which means its probably 70 degrees.  *womp womp* Good thing I don’t let that stop me from making soup this time of year because if I waited for the weather, it would never happen!

Chicken soup is definitely good for the soul, but slow cooker lemon chicken soup is even better because it can be prepped in the morning so you can come home to a hearty comforting meal that has the tangy zest of lemon that will cure any sickness. 

Unlike traditional greek chicken soup or avgolemono, slow cooker lemon chicken soup is a traditional broth chicken soup without eggs or orzo pasta. 

🍋 Low Carb Slow Cooker Lemon Chicken Soup

This recipe is made with the low carb, keto or Whole30 dieter in mind as the pasta or noodles are completely left out of the recipe. Instead, zucchini noodles are used in as a replacement to keep the carbohydrates low.

Whether you use store bought zucchini noodles or purchase them already spiralized, make sure they are chopped into 2-3 inch pieces.  Add them to the soup AFTER it’s done cooking.  

The heat of the soup will wilt down the zucchini noodles but not so much that they will be a mushy mess. 

Another keto, whole30 or low carb alternative to pasta would be to use some cooked spaghetti squash

Can I use cooked chicken or rotisserie chicken?

If you have a rotisserie chicken or chicken breast that is already cooked, you can use it in this slow cooker soup.  Simply shred cooked chicken beforehand and add to the pot when you add the cooked vegetables and broth. 

BONUS: if you’re using a rotisserie chicken, make sure you save the bones to make a nutritious rotisserie chicken bone broth

🥣 How To Make Slow Cooker Lemon Chicken Soup

1️⃣ Heat 2 tsp Avocado oil in large skillet over medium high heat. Add chopped garlic, onion, celery, carrots, thyme, rosemary, sage, salt and pepper. Saute until vegetables begin to soften or until onions are translucent. This will take about 8-10 minutes.

2️⃣ Trim fat from chicken breasts and filet each chicken breast long ways into 2 thin pieces each. Add to the bottom of the slow cooker.

3️⃣ Add cooked vegetables on top of chicken, then add chicken stock, bay leaves, lemon zest and lemon juice.

4️⃣ Cook on high for 3-4 hours or low for 6-8 hours until chicken breast is cooked all the way through.

5️⃣ Once chicken is cooked, remove with tongs and shred. Add chicken back in and remove bay leaves.

6️⃣ Stir in raw zucchini noodles. Adjust seasonings if needed and serve hot.

More Low Carb Soups

slow cooker lemon chicken soup

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slow cooker lemon chicken soup

Slow Cooker Lemon Chicken Soup

This easy slow cooker lemon chicken soup is perfect for the busy family. Made with zucchini noodles, this low carb soup is perfect to prep in the morning and will warm you up during the fall and winter months.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 -10 Servings
Calories: 213kcal

Ingredients

  • 1.5 lb Boneless Skinless Chicken Breast
  • 1.5 cup White Onion diced
  • 1 cup Carrots cut into rounds
  • 1 cup Celery diced
  • 2 tsp Garlic minced
  • 4 cups Zucchini Noodles raw
  • 1 Lemon zest
  • 2 Lemons juiced
  • 6 cups Chicken Stock
  • 2 tsp Avocado Oil
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Sage
  • 2 tsp Sea Salt
  • ½ tsp Ground Black Pepper
  • 2 tbsp Fresh Parsley chopped
  • **Use 1 tbsp [Poultry Seasoning] in place of thyme rosemary and sage

Instructions

  • Heat 2 tsp Avocado oil in large skillet over medium high heat. Add chopped garlic, onion, celery, carrots, thyme, rosemary, sage, salt and pepper. Saute until vegetables begin to soften or until onions are translucent. This will take about 8-10 minutes.
  • Trim fat from chicken breasts and filet each chicken breast long ways into 2 thin pieces each. Add to the bottom of the slow cooker.
  • Add cooked vegetables on top of chicken, then add chicken stock, bay leaves, lemon zest and lemon juice.
  • Cook on high for 3-4 hours or low for 6-8 hours until chicken breast is cooked all the way through.
  • Once chicken is cooked, remove with tongs and shred. Add chicken back in and remove bay leaves.
  • Stir in raw zucchini noodles. Adjust seasonings if needsd and serve hot.

Notes

Low Carb Slow Cooker Lemon Chicken Soup:

This recipe is made with the low carb, keto or Whole30 dieter in mind as the pasta or noodles are completely left out of the recipe. Instead, zucchini noodles are used in as a replacement to keep the carbohydrates low.
Whether you use store bought zucchini noodles or purchase them already spiralized, make sure they are chopped into 2-3 inch pieces.  Add them to the soup AFTER it’s done cooking.  
The heat of the soup will wilt down the zucchini noodles but not so much that they will be a mushy mess. 
Another keto, whole30 or low carb alternative to pasta would be to use some cooked spaghetti squash

Can I Use Cooked Chicken or Rotisserie Chicken?

If you have a rotisserie chicken or chicken breast that is already cooked, you can use it in this slow cooker soup.  Simply shred cooked chicken beforehand and add to the pot when you add the cooked vegetables and broth. 
BONUS: if you’re using a rotisserie chicken, make sure you save the bones to make a nutritious rotisserie chicken bone broth

Nutrition

Serving: 1g | Calories: 213kcal | Carbohydrates: 15g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 750mg | Fiber: 3g | Sugar: 6g

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One Comment

  1. 5 stars
    Just started the whole 30 program and this was a fantastic start!! This will be a keeper, long after the program. Followed the recipe exactly and added 1 tsp of lemon pepper seasoning at the end. Thank you!

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