Lemon Herb Chicken Potato Soup (Slow-Cooked)
4 h 15 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
Slow-cooked till the chicken is tender and the baby potatoes are buttery, this lemon herb soup hits with a bright, garlicky broth that is anything but bland.
Perfect for weeknights, meal prep, or sick-day comfort, it is light yet hearty with Mediterranean vibes, and the lemon, oregano, basil, and rosemary keep it fresh while the slow cooker does the heavy lifting.
Ingredients (4 servings)
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Ingredients:
- 1 lb boneless, skinless chicken breast, cubed boneless, skinless chicken breast 1 lb
- 1.5 cups baby potatoes, halved baby potatoes 0.5 lb
- 2 cloves garlic, minced garlic 0.18 head
- 1 cup fresh spinach, chopped fresh spinach 1.06 oz
- 4 cups chicken broth chicken broth 32 fl oz
- ½ tsp dried basil dried basil 0.01 oz
- ½ tsp dried oregano dried oregano 0.06 oz
- ¼ tsp dried rosemary dried rosemary 0.01 oz
- 1 lemon, zested and juiced lemon 1 ct
- ¾ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Lemon Herb Chicken Potato Soup (Slow-Cooked)
-
Prep the basics
Halve the baby potatoes, mince the garlic, chop the spinach, and zest the lemon before juicing it so you get every fragrant bit of oil from the peel.
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Load the slow cooker
Add the cubed chicken, potatoes, garlic, chicken broth, dried basil, oregano, rosemary, salt, black pepper, and the lemon zest to the slow cooker and give it a good stir, then hold back the lemon juice for the finish so it stays bright.
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Cook until tender
Cover and cook on High for about 4 hours or on Low for 6 to 7 hours until the potatoes are tender and the chicken is opaque and at least 165 F, and keep that lid closed because every peek robs heat and time.
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Finish with greens and acid
Stir in the chopped spinach and the lemon juice, cover, and cook 5 to 10 minutes until the spinach wilts and the broth tastes lively rather than sour.
-
Taste and adjust
Taste the broth and adjust salt, pepper, or a touch more lemon to balance, aiming for savory first and bright second so nothing tastes flat.
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Serve hot
Ladle into warm bowls and hit it with a final crack of black pepper if you like your chicken soup with a little attitude.
Substitutions
- Chicken breast -> boneless skinless thighs
- Thighs stay juicier in a slow cooker and bring a slightly richer, more savory flavor that stands up to lemon without drying out.
- Baby potatoes -> Yukon gold potatoes, 1 inch chunks
- Yukon golds hold their shape yet turn creamy at the edges, giving the broth a silkier body while keeping that familiar potato comfort.
- Spinach -> chopped kale or arugula
- Kale adds a heartier chew and deeper green flavor if added 20 to 30 minutes before the end, while arugula tossed in at the last minute brings a peppery snap.
Tips
- Zest early, juice late
- Add zest at the start for aroma and juice at the end so the acidity stays bright instead of turning mellow or bitter over a long cook.
- Wake up the dried herbs
- Rub the basil, oregano, and rosemary between your fingers before adding to release oils and bump up flavor without adding more spice.
- Cut size equals control
- Keep chicken cubes around 3/4 inch and potato halves similar in size so everything cooks evenly and you avoid mushy bits or underdone chunks.
- Thicken naturally
- Lightly mash a few potato pieces right in the pot at the end to give the broth body without cream, flour, or cornstarch.
- Mind the salt with store-bought broth
- Start with the listed salt and only add more after tasting at the end since many broths are already assertively seasoned.
- Preheat the slow cooker
- Flip it to High while you prep so the pot is hot when the ingredients go in, which shaves a little time and keeps textures tighter.
Nutrition Facts *
| Energy | 245 | kcal |
|---|---|---|
| Protein | 35 | g |
| Total Fat | 4 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My soup tastes too sour after adding lemon, how do I fix it?
- Stir in a splash of extra broth or hot water and a small pinch of sugar, then taste again and balance with a bit more salt if needed so the brightness reads lively instead of sharp.
- It came out too salty, what now?
- Dilute with unsalted broth or water in small splashes and recheck seasoning, then add a squeeze of lemon to refocus the flavor without piling on more salt.
- Can I start with frozen chicken in a slow cooker?
- No, thaw it first in the fridge overnight so it reaches a safe temperature quickly and cooks evenly without lingering in the danger zone.
- How do I thicken the broth without dairy or starch?
- Mash several potato pieces against the side of the pot and simmer uncovered for 10 to 15 minutes to reduce slightly while keeping flavors clean.
- The potatoes are still firm but the chicken is done, how do I fix it?
- Pull the chicken to a warm bowl, keep the slow cooker on High until the potatoes are tender, then return the chicken for the finish with spinach and lemon.
- Can I make this on the stovetop?
- Yes, simmer gently covered for 20 to 25 minutes until the potatoes are tender and the chicken is cooked through, then finish with spinach and lemon off the heat.
- Will this freeze well?
- It freezes fine but potatoes can get a bit mealy and greens soften, so for best texture freeze without the spinach and add fresh when reheating.
Serving Suggestions
This soup loves a hit of heat, so try a pinch of red pepper flakes or a grind of Aleppo pepper for warmth that plays beautifully with lemon.
Pair it with crusty grilled bread rubbed with garlic or a simple shaved fennel salad, and if you want a fuller bowl, stir in a handful of cooked orzo right before serving.
More pairings:
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