Lemon Herb Chicken Potato Soup (Slow-Cooked)

Prep Time	Cook Time	Total Time
15 min	6 h	6 h 15 min

Introduction

This cozy lemon herb chicken potato soup is light yet comforting, with bright citrus and garden herbs in every spoonful.

Slow-cooking the chicken and baby potatoes makes them incredibly tender while the broth turns rich, savory, and lemony.

It’s an easy, hands-off weeknight dinner that also works beautifully for meal prep or a simple weekend lunch.

Prep mode (keeps screen active)

Prep the chicken and vegetables

Cube the chicken breast into bite-size pieces and halve the baby potatoes so they cook evenly.
Finely mince the garlic, chop the spinach, and zest then juice the lemon into a small bowl.
Load the slow cooker

Add the cubed chicken and halved potatoes to the slow cooker in an even layer.
Sprinkle in the minced garlic, dried basil, oregano, dried rosemary, salt, and black pepper.
Pour in the chicken broth and gently stir so everything is mostly submerged.

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Slow cook the soup

Cover and cook on low for 6 hours, or until the potatoes are tender and the chicken is cooked through.
If you prefer, cook on high for about 3 hours, checking the potatoes for doneness.
Finish with spinach and lemon

Stir in the chopped spinach, lemon zest, and lemon juice, then cook covered for 5 to 10 more minutes.
Taste and adjust the salt, pepper, or lemon juice to suit your preference.
Serve the soup

Ladle the hot soup into bowls and serve with extra lemon wedges or crusty bread if you like.

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Chicken breast -> boneless skinless chicken thighs: Thighs stay juicier during the long cook and add a slightly richer flavor to the broth. Cut them into similar bite-size pieces so the texture matches the original recipe.
Baby potatoes -> canned white beans: Use drained canned cannellini or great northern beans for a creamy, hearty soup with extra protein and fiber. Stir them in during the last hour so they stay intact and do not over-soften.
Spinach -> chopped kale: Chopped kale holds its texture better in the slow cooker and gives the soup a slightly earthier, deeper green flavor.

Brown the chicken first for deeper flavor: If you have time, quickly brown the chicken pieces in a skillet before adding them to the slow cooker. This adds savory browned bits that make the broth taste richer.
Do not overfill the slow cooker: Keep the slow cooker between half and three-quarters full so the soup cooks evenly and maintains a gentle simmer.
Layer ingredients for best texture: Place potatoes on the bottom, then chicken, then aromatics on top to prevent the potatoes from staying undercooked.
Adjust thickness at the end: For a thicker soup, lightly mash some potatoes right in the slow cooker before serving. For a thinner soup, stir in extra hot broth or a splash of water.

Can I use frozen chicken in this slow cooker soup?: I do not recommend using frozen chicken in a slow cooker because it stays too long at unsafe temperatures. Thaw the chicken completely in the fridge before cooking for safe, even results.
How can I keep the chicken from drying out?: Cut the chicken into larger chunks if you notice it drying out and avoid cooking much longer than listed. Switching to thighs also helps, since they handle long, slow cooking better.
Can I make this soup on the stove instead of a slow cooker?: Yes, simmer everything in a covered pot on the stove for about 25 to 30 minutes. Add the spinach and lemon during the last few minutes, just as in the slow cooker version.
How long does the soup keep, and can I freeze it?: Store leftovers in the fridge for up to four days in an airtight container. You can freeze it for up to three months, though the potatoes soften a bit after thawing.