Kandi's Cream of Lemon Chicken Soup (crockpot)

Name: Kandi's Cream of Lemon Chicken Soup (crockpot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large white onion (diced); 2 large carrots (diced); 3 large stalks of celery (diced); 4 cup water; 2 lemons; 1 tbsp olive oil; 1 lb chicken breast(s); 4 cup heavy cream (35% cooking cream); 4 tbsp heaping chicken soup base; 4 tbsp heaping flour; 4 large bay leaves intact; 1 tbsp each basil, garlic powder, onion salt

Servings: persons

1 large white onion (diced)
2 large carrots (diced)
3 large stalks of celery (diced)
4 cup water
2 lemons
1 tbsp olive oil
1 lb chicken breast(s)
4 cup heavy cream (35% cooking cream)
4 tbsp heaping chicken soup base
4 tbsp heaping flour
4 large bay leaves intact
1 tbsp each basil, garlic powder, onion salt

1
Add chopped onion, carrots and celery with enough water to cover by an inch or two to crockpot (should be about 1/3rd of the size of your crockpot- adjust recipe accordingly to fit your crockpot)
2
Turn crockpot on high and let cook for 3h or until boiling
3
While veggies are cooking: take the 2 lemons, slice top off of each and gently squeeze juice into small dish (~2 tbsp worth) leaving lemons intact
4
Slice lemons thick, pop seeds out using tip of a knife or a fork, place in ziplock bag in the fridge until later
5
Cut chicken breasts into small cubes
6
Put chicken, olive oil and lemon juice in large ziplock bag, shake, place in fridge (in a container to prevent leaking) until later
7
Once the veggies are boiling (3h), fry chicken over medium heat until white, add to crockpot
8
In a deep mixing bowl add the cream, chicken base, flour, using a hand blender mix until thick and frothy, add to crockpot
9
Continue cooking on high for one hour or until desired thickness
10
Reduce heat to low, add spices (basil, onion salt, garlic powder, bay leaves), continue cooking for another 30 mins
11
Add lemon slices (they'll float on top) continue cooking on low for another 30-45mins, turn off crockpot, remove lemon slices using a slotted spoon (if you leave them longer they will begin to leave a bitter taste to the soup and the lemon taste will overpower the soup)
12
Serve with fresh cracked black pepper (no salt should be needed due to the chicken base), enjoy!

1183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large white onion (diced), 2 large carrots (diced), 3 large stalks of celery (diced), 4 cup water, and more.

Yes, Kandi's Cream of Lemon Chicken Soup (crockpot) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!