Slow-Cooker Lemony Chicken Soup Recipe (2024)

WHY would you use boneless chicken in this recipe??? That loses you 3/4 of the flavor and half the nutrients. Use bone-in thighs, and just remove the bones (one per thigh, really) when you shred the chicken.

I didnt have 7.5 hours so I did it using the Instant pot slow cooker function for 3 hours. I cut the vegetables smaller. The chicken came out perfect (165 degrees) as well as the carrots.

Since it was 51 degrees and raining I decided to try this. I followed recipe except I seared the chicken for several minutes before adding to crock pot. In the same pan I also quickly sautéed the leeks and garlic in a bit of canola oil. Added to the crock pot and set on low for 6 hours. Used the combo of herbs suggested in recipe. Our verdict: really yummy, and looking forward to leftovers.

There are a lot of ingredients in this soup and it comes out with bizarrely little flavor. Cut everything except the chicken in half and double the lemon. As written it came out tasting like a bizarre combination of onion, dill, and asparagus. Frankly, I wouldn’t recommend this.

Cooked in a dutch oven. Sauteed carrots, celery and onion/garlic (instead of leeks, my leeks were uncutable weird) for 3 min. added salted chicken for 2 min, then added the broth, chili flakes, onion powder and black pepper. covered and cooked for 10 min. pulled chicken out and shredded then put back in pot. added asparagus, peas , covered for 2 min. Then added squeezed lemon and parsley, chives, tarragon, mint chopped and served! yum.

Made this yesterday using high heat/3 hours in the slow cooker. No tortellini. Added the fresh peas asparagus and dill to the single bowl I made today so they don’t get soggy. It’s delicious and perfect for a rainy, raw spring day. The lemon makes the flavors pop. And so easy!!!

In the interest of time, I cooked this in a pressure cooker. 20 minutes and done. Turned our delicious.

September 2021. Lovely and easy. I would use more lemon in the soup.

This definitely did not turn out great. I have never had luck with putting raw garlic and any type of raw onion/leek in a slow cooker without it making the recipe taste "metallic". A disappointment

Cooked today, very delicious. Put in one garlic sliced in quarters (instead of four whole) and fresh onions. NYTimes Cooking immediately added to my subscription. Thank you!

I used quinoa instead of tortellini and lots of fresh tarragon. I would usually saute things first, to enhance the flavor, but did the dump it all in the pot method this time. It was so, so very good. I think the leeks make a difference relative to the need for sauteing. (Onions always seem to need it). I froze half of it in individual serving sizes and it tastes great for the quick lunch. Will definitely make it again.

I make a similar seasonal chicken soup with spring onions, green garlic, parsley branches, lemons and lemon zest, and serve it over Pearl couscous topped with more spring onions, zest, and various herbs. I would never ever add asparagus to this though. It can be bitter and overpowering in a soup.

This isn't flavorful and in fact has a distasteful flavor. Very disappointing.

Turned out really yummy - make it in a dutch oven and chicken cooked up nicely in about 30 mins. Sauteed onions, garlic, celery and carrots first. Seasoned with parsley, dill, chives. Lemon made it all pop! Cooked the tortellini on the side. Was requested to please make this one again. :)

This soup was very good, however I think as written it would have been bland. I made the following changes: swapped onion powder for a minced shallot, sautéed the leeks, shallot and celery in butter before adding to crock pot; added a bay leaf and dried thyme. I am becoming disenchanted with making soup in a crock pot, there is not enough temperature control. I added frozen peas at the end and forgot to calculate how long that it would take to get back up to temperature. Next time, Dutch oven

I’d cook the tortellini separately so if you have leftover soup you can combine later. Also sauté veggies lightly before putting in the pot, especially onions and leeks. PS Boneless, skinless chicken forever. If you want bone flavor use bone broth.

I made this exactly as directed and it tasted like I threw in a handful of pennies. After I panicked I looked up the solution and it worked! Add in equal amounts wine vinegar and table sugar. Start with a tablespoon of each and wait a few minutes for the magic. I ended up adding 1.5 tbls of each and it's delicious nowIf I make this again I am definitely sauteeing the veggies and spices first. But there's hope if you came to the comments because you made the same mistake!

This was fantastic. Aside from slicing veggies, very minimal work - easy dump into crockpot and forget about it. As suggested I happily used bone in, skin on thighs and just removed skin/bones before serving. Also as suggested I added only the tortellini AND asparagus that would be eaten immediately. Left overs were great also. Tortellini cooks while you heat up the soup, put asparagus in bowl and pour hot soup over to blanch. I added a little salt and lemon to each bowl served.

I would cut the cook time at least in half. I followed the recipe as-is, and the chicken came out tough. It was also sort of blah tasting and I’m thinking that’s because of how long this simmered? Maybe my crockpots “low” is higher than others but it was probably done around hour 3 or 4.

Use lemon zest for more flavor!

I have made this at least 4 times and my family and I love it! I have varied it a bit at times by adding corn or butternut squash and it’s always good. I haven’t made it with tortellini but have added orzo or short noodles, and it’s also good without, too.

Made this for the family the other day and everyone enjoyed the flavours. Consensus from an age range of 22 to 81 was , don't bother with the tortellini , it brings nothing to the dish. Seven hours was too long in my slow cooker on low. Chicken falling apart at five hours. I turned cooker to keep warm setting and finished up final steps just before dinner. Handful of fresh mint, parsley and, doubling up on the lemon - used Meyer - added lovely bright notes.

This was delicious—and gluten and dairy free—with zucchini noodles instead of tortellini. Like the pasta, only use as many zoodles as will be eaten immediately.

Followed other's advise to sauté the leeks, carrots and spices. And as other's have suggested, skip the asparagus until the very end to skip the bitterness; double the lemon; add a bit of sriracha.

Excellent recipe. Easy, veggie filled. Can sub onions for leaks. While sauteing veggies and searing chicken might be a great idea -- if in a rush, just chop, fill and top your slow cooker and go. The tortellini addition at the end of the process is brilliant and makes this soup so satisfying. I used chopped fresh parsley to top --but anything fresh and herbaceous should work.

Confusingly little flavor. I used homemade chicken broth ((Super flavorful) but somehow the soup itself, even adding in 2 cups of green onions, was almost devoid of flavor. I can’t understand it! We added cayenne, 2 more lemons, paprika, garlic, black pepper, mustard and thyme and it was edible. I am baffled lol and I won’t make this again. One thing i enjoyed was the asparagus in the soup. It added a nice crisp bite.

Delicious cold winter night soup- equally divine with or without the tortellini.’