Fall Comfort Lemon Chicken Soup (Crockpot)
A cozy, nourishing soup with tender chicken, fresh lemon, and pearl couscous, perfect for a comforting fall meal.
Equipment
- 6QT slow cooker
- Knife
- Cutting board
Ingredients
Soup Base
- 2-3 pounds boneless skinless chicken thighs or breasts
- 8 cups chicken broth
- 1 Tbsp. chicken bouillon paste or powder
- 1 yellow onion, diced
- 3-4 large carrots, peeled and diced
- 3-4 celery stalks, diced
- 3 cloves garlic, minced
- 1 Tbsp. fresh thyme, chopped stems removed
- 1 Tbsp. fresh rosemary, chopped stems removed
- 1½ tsp. salt
- ¼ tsp. black pepper
- 1 pinch red chili flakes optional
- 2 bay leaves
Finishing Touches
- 1 lemon, zested and juiced
- 1 cup pearl couscous
- 1 Tbsp. fresh parsley, chopped
Instructions
- In a large 6QT slow cooker, combine the chicken thighs or breasts, chicken broth, chicken bouillon, diced onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, chili flakes (if using), and bay leaves.
- Cover and cook on low for 7–8 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup.
- Stir in the lemon juice, lemon zest, and pearl couscous. Cover and continue to cook on high for an additional 20–30 minutes, or until the couscous is tender.
- Discard the bay leaves. Stir in fresh parsley just before serving. Taste and adjust seasoning if needed.
Notes
For a thicker soup, reduce the broth by 1 cup. You can also substitute orzo or rice for the pearl couscous.