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5 from 14 votes

Crock Pot Lemon Ginger Chicken Soup

This Crock Pot Lemon Ginger Chicken Soup is the perfect easy winter soup for cold & flu season! It's so nutritious & bursting with fresh, healthy flavours!
Course Chicken, Dinner, Main Course, Soup
Cuisine American, British, Eurpoean, Healthy
Keyword Crock Pot Lemon Ginger Chicken Soup
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 149kcal
Author Chrissie (thebusybaker.ca)

Ingredients

  • 12 cups low sodium chicken stock (3 liters)
  • 1 tablespoon tomato paste
  • 1 large onion diced
  • 2 large carrots chopped or sliced
  • 4 stalks celery chopped
  • 1 lemon (juice and zest only)
  • 1 or 2 teaspoons freshly grated ginger
  • 1/2 teaspoon Sriracha hot sauce
  • 2 chicken breasts cooked and shredded
  • 4 cups fresh spinach
  • salt and pepper to taste
  • fresh parsley and lemon slices for serving

Instructions

Slow Cooker Instructions:

  • Add the chicken stock, tomato paste, onions, carrots, celery, lemon juice and zest, grated ginger, sriracha and salt and pepper to your Slow Cooker or Crock Pot. Stir to combine.
  • Add the cooked shredded chicken and stir well.
  • Add the lid and cook on high for 3-4 hours or on low for 5-6 hours.
  • Just before serving, add the fresh spinach and let it wilt in the soup.
  • Serve with a sprinkling of fresh parsley and lemon slices.

Stove Top Instructions:

  • Slice the chicken breasts into small slices and season them with salt and pepper. Cook the chicken breasts in the bottom of a large stock pot in one tablespoon of olive oil until cooked through. Add the onions, carrots, celery, lemon juice and zest, grated ginger, sriracha and salt and pepper to the chicken and continue to saute over medium heat, shredding the chicken as the vegetables release their juices.
  • Once the onions are translucent and the other veggies have softened slightly, add the tomato paste and chicken stock.
  • Stir everything together well and place the lid on the pot. Cook over medium low heat for at least 1 hour, stirring regularly and further shredding the chicken pieces as the soup cooks.
  • Add the spinach to the pot just before serving, letting the spinach wilt in the soup.
  • Serve with a sprinkling of fresh parsley and lemon slices.

Notes

This soup freezes well for up to 2 months. Be sure to freeze in airtight containers. If possible, freeze without the spinach and add it as the soup reheats.
 

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 11g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 236mg | Potassium: 773mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4551IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 2mg