Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 cups low-sodium chicken broth
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 large lemon (juiced and zested)
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Chop the carrots and celery, and mince the garlic. Zest and juice the lemon.
- Layer the vegetables at the bottom, add chicken thighs, then pour in the broth and add garlic, thyme, lemon juice, and zest.
- Sprinkle with salt and pepper to taste; stir gently to combine.
- Set crockpot on low for 6 hours or high for 3 hours until chicken is tender.
- Remove chicken from pot, shred with two forks, then return to soup.
- Ladle into bowls and garnish with parsley or lemon slices if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 100mg