Slow Cooker Lemon Chicken Soup

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Servings: 4 Prep: 40 min Cook: 155 min Keto Entree Soup Freezable Slow Cooker/Crock Pot Soup: Hot Added 5 months ago Updated 5 months ago

Missing nutrition data for: Celery, Leek, Chicken Thigh, Extra Virgin Olive Oil, Arrowroot, Lemon, Fresh Tarragon

Ingredients

6 cups chicken broth

2 zucchinis

2 stalks celery ⚠

1 onion

1 leek ⚠

1 pound chicken thigh ⚠

2 tablespoons extra virgin olive oil ⚠

2 teaspoons minced garlic

1 teaspoon sea salt, plus more to taste

½ teaspoon ground black pepper, plus more to taste

¼ cup arrowroot ⚠

½ cup water

1 lemon ⚠

⅔ bunch fresh tarragon ⚠

Instructions

1. Preheat slow cooker to high. Add half the chicken broth.

2. Slice zucchini into rounds; chop celery; peel and dice onion; dice leek. Cut chicken into 1 inch pieces.

3. Add olive oil and onion to a pan over medium high heat. Cook until the onions begin to soften.

4. Add celery, leek, garlic, sea salt, and pepper, and cook for about 2 minutes.

5. Add to slow cooker along with chicken, zucchini, and chicken broth. Cover and cook on low for 3 hours.

6. In a small cup, mix the arrowroot and filtered water together, and stir until uniform to make a slurry.

7. Juice and zest lemon. Chop tarragon.

8. Stir lemon juice, zest, and arrowroot slurry into soup. Allow to cook for another 15-20 minutes while soup thickens and chicken reaches an internal temperature of 165F.

9. Season with salt and pepper to taste, and sprinkle with tarragon immediately before serving.