© 2018 HolisticRX by Bianca Klotsman 

Slow-cooker lemon chicken soup

October 23, 2017


One of my favorite meals is a clean and hearty soup, preferably homemade- but if I'm making it then the recipe needs to be fool proof. With my busy schedule, my most recent meal prep recipes have been out of convenience. That is also the main reason why I love my new slow cooker so much- you don't have to put any effort into your meals! A few good ones are here, here & here)


I threw all my soup ingredients into the slow cooker in the morning, went on with my day and came home to a warm and delicious meal. There's really nothing better than that!



  • 1 package of chicken drumsticks (you can also use breast or thighs)

  • 1 medium zucchini, chopped

  • 1 large carrots (or 10 baby carrots), chopped

  • 2-3 celery stalks, chopped

  • 1/2 yellow onion, chopped

  • 1/4 cup fresh parsley chopped

  • 2 large lemons, squeezed

  • 3 garlic cloves, minced

  • 16 oz veggie stock (I used this one because of the clean ingredients)

  • 2 cups water

  • 1 tbsp pink Himalayan salt

  • 1 tbsp black pepper

  • 1.5 tbsp garlic powder

  • 1 tsp chili flakes (can add more for spice)

  • 1 tbsp oregano

  • 1 tbsp dried parsley



  • Place everything in the slow cooker, chicken on the bottom and layer the vegetables on top with the liquids and spices

  • Turn on low and let cook for about 7 hours

  • If the chicken has bones, fish it out of the soup and shred it

  • Option to add cooked quinoa or grains of choice

  • Enjoy!!


*Refrigerate for up to 1 week or freeze for up to 1 month



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