Slow Cooker Greek Lemon Chicken Soup
This lemony chicken soup is hearty and fresh all at once. The slow cooker makes it incredibly easy, and each spoonful is full of comfort and flavor.
Servings: 8
Equipment
Ingredients
- 4 chicken breasts boneless and skinless
- 6 Cups chicken broth
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 2 Teaspoons tumeric
- 1 white onion sliced
- 4 Cloves garlic minced
- 2 carrots peeled and diced
- 16 Ounces ditalini pasta
- 3 Cups fresh spinach
- 2 lemons juiced
- 3 Tablespoons fresh dill weed
Instructions
- Add chicken to a slow cooker.
- Add sliced onion, carrots, garlic, salt, pepper, turmeric, and juice from 1 of the lemons.
- Pour in the chicken broth. Cover, and cook on high for 2 hours.
- Shred the chicken and return it to the crock pot.
- Add ditalini, spinach, juice from the second lemon, and the dill.
- Stir and cover. Cook for 30 minutes.
- Serve warm, garnished with dill and lemon slices.
Notes
Use fresh lemon juice: It makes a big difference in brightness.
Don’t overcook the pasta: Add it toward the end so it stays tender.
Shred chicken with forks: It pulls apart easily when cooked fully.
Stir before serving: The pasta and spinach need a good mix before ladling.
Don’t overcook the pasta: Add it toward the end so it stays tender.
Shred chicken with forks: It pulls apart easily when cooked fully.
Stir before serving: The pasta and spinach need a good mix before ladling.
Nutrition
Calories: 184kcal | Carbohydrates: 12g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1337mg | Potassium: 1002mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4323IU | Vitamin C: 43mg | Calcium: 69mg | Iron: 3mg
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