Slow Cooker Lemon Chicken Artichoke Soup Recipe

This slow cooker lemon chicken artichoke soup is a comforting and flavorful dish. The combination of tender chicken, tangy lemon, and earthy artichokes creates a delicious and satisfying soup. The slow cooker method allows the flavors to meld together, resulting in a rich and hearty soup that is perfect for chilly days. Serve it with crusty bread for a complete meal.

4.7
10 Rating -
Rate
Non Vegdiet
8hr 10minstotal
10minsPrep
8hr 10m.total
10m.Prep
Slow Cooker Lemon Chicken Artichoke Soup
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Ingredients for Slow Cooker Lemon Chicken Artichoke Soup Recipe

  • 2 cup Chicken Broth
  • 3/4 pound Boneless, Skinless Chicken Thighs
  • 1/2 can Artichoke Hearts, Drained And Chopped
  • 1/2 Onion, Diced
  • 1.50 cloves Cloves Garlic, Minced
  • 1 Juice Lemons
  • 1/2 teaspoon Dried Thyme
  • As required Salt And Pepper To Taste
  • 1/4 cup Heavy Cream
  • as per your need Fresh Parsley For Garnish
  • as needed Lemon Slices For Garnish

Directions: Slow Cooker Lemon Chicken Artichoke Soup Recipe

Cooking Directions

  • STEP 1.In a slow cooker, combine chicken broth, diced chicken, artichoke hearts, onion, garlic, lemon juice, thyme, salt, and pepper.
  • STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
  • STEP 3.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  • STEP 4.Stir in the heavy cream and adjust the seasoning if needed. Cook for an additional 30 minutes on low heat.
  • STEP 5.Serve the soup hot, garnished with fresh parsley and lemon slices.

Cooking Tips

  • For a thicker soup, you can add a slurry of cornstarch and water during the last 30 minutes of cooking.
  • If you prefer a lighter version, you can use chicken breast instead of chicken thighs.
  • To make it a complete meal, serve the soup with a side of crusty bread or a green salad.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Garnish with fresh parsley and lemon slices before serving.
Nutrition
value
1637
calories per serving
52 g Fat186 g Protein93 g Carbs15 g FiberOther

Current Totals

  • Fat
    52g
  • Protein
    186g
  • Carbs
    93g
  • Fiber
    15g

MacroNutrients

  • Carbs
    93g
  • Protein
    186g
  • Fiber
    15g

Fats

  • Fat
    52g

Vitamins & Minerals

  • Calcium
    296mg
  • Iron
    14mg
  • Vitamin A
    3704mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    53mg
  • Vitamin B6
    2mg
  • Vitamin B9
    188mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    81mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    326mg
  • Manganese
    5mg
  • Phosphorus
    1461mg
  • Selenium
    159mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp