Slow Cooker Lemon Chicken and Artichoke Soup Recipe

This Slow Cooker Lemon Chicken Artichoke Soup is a comforting, high-protein soup that highlights fresh lemon flavor and tender chicken. It’s loaded with vegetables, easy to prepare, and needs only about 10 minutes of hands-on work—just add everything to the slow cooker and let it do the rest.

Dump-and-go slow cooker soups are ideal when you want flavorful, nourishing meals with minimal effort. This lemon chicken artichoke soup combines simple ingredients—chicken, leeks, carrots, celery, garlic, artichoke hearts, spinach and bright lemon juice—into a broth with Mediterranean character and homey comfort.

Why you’ll love this recipe

• This soup is full of tender shredded chicken, plenty of vegetables, and a bright lemon finish for a fresh, satisfying bowl.
• Hands-on prep is minimal—about 10 minutes—then everything cooks slowly while you go about your day.
• It’s naturally dairy-free and gluten-free, and can suit paleo or Whole30-inspired eating when made with compliant stock and ingredients.
• Perfect for meal prep: it refrigerates and freezes well, making easy lunches or dinners for busy weeks.

Recipe ingredients

The recipe uses simple ingredients that combine into a flavorful broth. Use quality chicken stock for the best results.

• Chicken breasts: 1–1½ lbs bone-in, skinless chicken breasts are ideal because the bones add richness to the broth. Boneless skinless breasts or thighs also work—adjust cook time accordingly.
• Leeks: Use the white and light green parts only, cleaned thoroughly and sliced into half moons. Leeks add a mild onion-like sweetness.
• Aromatics: Celery, carrot and garlic form the flavor base of the soup.
• Bay leaf: Adds subtle depth; replace with a pinch of dried thyme or oregano if preferred.
• Artichoke hearts: Use canned artichoke hearts packed in water (drained) or frozen artichoke hearts.
• Chicken stock: 6 cups. Homemade stock makes the soup especially flavorful, but a good store-bought stock works well too.
• Baby spinach: 5 ounces, added at the end to wilt into the hot broth. Kale or Swiss chard may be substituted.
• Lemon juice: Juice of 1 lemon (start with half a lemon if you prefer milder lemon flavor and adjust to taste).
• Salt and pepper: To taste.

See the detailed recipe card below for ingredient quantities and full instructions.

How to make lemon chicken artichoke soup in a slow cooker

Prep is quick and can be done ahead. Once everything is in the slow cooker, cover and let it simmer until the chicken is tender.

Pro tip: Bone-in chicken breasts give the broth more body and flavor. If using boneless chicken, check for doneness earlier since boneless pieces cook faster.

1. Season both sides of the chicken breasts with salt and pepper and place them in the slow cooker.
2. Add the leeks, celery, carrot, garlic, bay leaf, artichoke hearts and chicken stock. Add water as needed to cover, and season with salt and pepper.
3. Cover and cook on low for 4–6 hours (or on high for about 3–4 hours) until the chicken is very tender and registers 165°F (74°C). If using boneless breasts or thighs, begin checking for doneness after 3 hours on low.
4. Remove the chicken to a cutting board and shred with two forks or chop into chunks. Return the chicken to the slow cooker, then stir in the baby spinach and lemon juice until the spinach wilts. Taste and adjust seasoning with salt and pepper before serving.

Recipe FAQs

Serving suggestions

Serve this soup with crusty bread for dipping or a simple green salad for a light, complete meal.

• Enjoy with warm focaccia, cornbread muffins, or a slice of crusty artisan bread.
• Pair with a butter lettuce salad or a mixed Italian-style salad for extra freshness.
• It also makes a comforting pairing with a sandwich for an easy lunch.

Recipe notes

• Pro tip: Bone-in chicken breasts add deeper flavor to the broth; if you use boneless chicken, reduce cooking time and check for doneness earlier.
• Prep chopped vegetables a day or two ahead to speed up assembly.
• If you prefer less lemon, start with the juice of half a lemon and add more to taste when the soup is finished.
• Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

More soup recipes you’ll love

• Lemon chicken vegetable soup
• Marry me chicken soup
• Moroccan chicken soup with chickpeas
• Slow cooker green enchilada chicken soup
• Slow cooker chicken tortilla soup
• Slow cooker turkey wild rice soup

Did you try this recipe? If so, please leave a review below and feel free to tag @flavorthemoments on social media so I can see what you made.

Slow Cooker Lemon Chicken Artichoke Soup

Servings: 8 • Prep time: 10 mins • Cook time: 4–6 hrs • Total time: about 6 hrs 10 mins

Ingredients

• 1–1½ lbs bone-in, skinless chicken breasts
• 3 leeks (white and light green parts only), cleaned, halved and sliced into half moons
• 1 carrot, halved and chopped into ½” chunks
• 1 stalk celery, chopped into ½” chunks
• 3 cloves garlic, minced
• 1 bay leaf
• 14 oz artichoke hearts packed in water, drained (or frozen artichoke hearts)
• 6 cups chicken stock
• 5 oz baby spinach, coarsely chopped if desired
• Juice of 1 lemon (start with ½ lemon if desired)
• Salt and pepper, to taste

Instructions

1. Season both sides of the chicken breasts with salt and pepper and place them in the slow cooker.
2. Add the leeks, carrot, celery, garlic, bay leaf, artichoke hearts and chicken stock.
3. Cover and cook on low for 4–6 hours or on high for 3–4 hours, until the chicken is tender and reaches 165°F in the thickest part. If using boneless chicken breasts or thighs, begin checking for doneness after 3 hours on low.
4. Remove the chicken to a cutting board and shred with two forks or chop into chunks. Return the chicken to the slow cooker, stir in the baby spinach and lemon juice until the spinach wilts. Adjust seasoning with salt and pepper and serve.

Notes

1. Bone-in chicken breasts add extra depth to the broth, but boneless breasts or thighs work fine—reduce cooking time as needed.
2. Prepare the vegetables ahead of time to speed up assembly.
3. Start with less lemon if you prefer a milder citrus note and add more to taste.
4. Refrigerate leftovers up to 3 days or freeze up to 3 months.

Nutrition (estimated per serving)

Calories: 219 kcal • Carbohydrates: 17 g • Protein: 31 g • Fat: 3 g • Saturated Fat: 1 g • Cholesterol: 72 mg • Sodium: 563 mg • Fiber: 4 g • Sugar: 6 g

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