Lemon Chicken Vegetable Soup Recipe

Lemon Chicken Vegetable Soup
Jennifer Davick
Active
20 Minutes
Total
7 Hours, 20 Minutes

Yield

Serves 6 to 8

If spring and summer have you craving one particular fruit to liven up and enhance your meals, you’re not alone. Fragrant and quite refreshing, lemons provide just the right amount of flavor boost needed in soups. We’ve upgraded the usual vegetable and chicken soup by incorporating sliced lemons for a zesty bite. If you’re a fan of lemon pepper chicken, you’ll love this soup. Lemons are bold and bright, and are great for bringing out the natural flavor in other foods to wake up our taste buds. When the weather starts to warm up, this Lemon Chicken Vegetable soup recipe is a light and simple pot of deliciousness that comes together effortlessly, thanks to the slow cooker. Here, bright, seasonal vegetables take center stage, along with chicken, shoepeg corn, celery, baby lima beans, diced tomatoes, and various herbs and seasonings. Start with a layer of onions in a 6-quart slow cooker, place the chicken over onions, and top that layer with lima beans and the remaining ingredients through tomatoes. It’s almost like eating a harvest in a bowl, with a spritz of a ripe and juicy lemon. The colorful and thin broth makes the perfect base, in contrast to heavier vegetable broths, for this soup recipe. Tangy, healthy, and refreshing, go ahead and whip up a pot of this soup during early spring and summer, or if you’re feeling under the weather. This soup is pure comfort in a bowl with a hint of vibrant, juicy, lemony goodness. Spoon hot cooked orzo or couscous, tossed with fresh herbs, onto each serving.

Ingredients

  • 2 large sweet onions, chopped
  • 6 skinned and boned chicken thighs
  • 2 skinned and boned chicken breast halves
  • 2 cups frozen baby lima beans, thawed
  • 1 (9-oz.) package frozen shoepeg corn, thawed
  • 1 cup chopped celery
  • 1 lemon, sliced
  • 6 garlic cloves, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 3 (14 1/2-oz.) can chicken broth
  • 1 (28-oz.) can diced tomatoes
  • Garnishes: lemon slices and fresh flat-leaf parsley leaves

How to Make

  1. Arrange onions in a 6-quart slow cooker; place chicken over onions. Top with lima beans and next 10 ingredients.
  2. Cover and cook on LOW 6 to 7 hours or until chicken is tender. Remove chicken; shred and return to slow cooker. Remove and discard lemon slices.