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!
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.