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Slow Cooker Lemon Chicken and Veggie Soup

Slow Cooker Lemon Chicken and Veggie Soup
4 hrs 25 Minutes Total time 20 Minutes Prep time 4 hrs 5 Minutes Cook Time 237 Calories 8 Servings



  1. Stir beans, thyme, garlic, lemon juice, stock, carrot, celery, onion, salt and pepper in a 5- to 6-quart slow cooker. Add chicken; cover and cook on high 3 to 4 hours or low 6 to 8 hours or until chicken shreds easily.
  2. Transfer chicken to a large bowl; remove and discard thyme sprigs. Stir spinach and kale into slow cooker; cover and cook 5 minutes or until greens are tender. Shred chicken with 2 forks; add back to slow cooker. Makes about 12 cups.
Gluten-free Soups Winter Lunch

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