Slow Cooker Chicken Soup

This Lebanese-inspired Slow Cooker Chicken Soup recipe is made with lemon juice, cinnamon, spinach and chickpeas. Naturally gluten free and full of flavor, this is the ultimate comfort meal on a cold day.

My mom is the queen of soups. Whether it’s a hearty bowl of split pea soup with ham, fragrant tom kha gai chicken soup, or a slow cooker lentil soup, she always knew how to warm us up on even the coldest of Michigan winter days.

One of my favorite flu-fighting soups, I crave my mom’s chicken soup on a regular basis. Lemony, hearty, chock-full of chickpeas and lightly spiced with warm cinnamon, it is everything I love about chicken soup in one bowl. 

Naturally gluten free, this Lebanese slow cooker chicken soup recipe does not contain any noodles. That said, you’re more than welcome to add them if you prefer. I would suggest cooking them separately and ladling the soup on top of the cooked noodles to avoid them absorbing too much of the broth and becoming too mushy.

To keep the spinach bright green, toss it in right before serving. In fact, whenever my mom gifts this soup to friends or family she will pack a bag of spinach separately from the soup for people to add at the last minute.

I love mine nice and lemony but feel free to dial up or down the lemon juice to your taste. The same thing goes for the cinnamon. Either way, just promise me you’ll make this slow cooker chicken soup recipe.

Your spoon is waiting.

Slow Cooker Chicken Soup

Liz Della Croce

4.53 stars average

This Lebanese-inspired Slow Cooker Chicken Soup recipe is made with lemon juice, cinnamon, spinach and chickpeas. Naturally gluten free and full of flavor. 

Print Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

CourseCourse: Soup

ServesServes: 4

Ingredients Equipment Method Nutrition Video Notes

Ingredients

 

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• ▢ 1 pound chicken breasts boneless, skinless
• ▢ 8 cups chicken broth
• ▢ 1 can chickpeas 15 oz – Drained and rinsed
• ▢ 1 cup carrots diced
• ▢ 1 cup celery diced
• ▢ 1 medium onion diced
• ▢ ¼ cup lemon juice
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon pepper
• ▢ 4 cups spinach

Equipment

• Slow Cooker

Instructions

 

1. ▢
   Place everything but the spinach in a slow cooker insert and cook on Low for 8 Hours or High for 4 Hours. Stir in the spinach ten minutes before serving. Check for seasoning and adjust accordingly. 

Nutrition

Serving: 3cupsCalories: 250kcalCarbohydrates: 27.5gProtein: 33.2gFat: 3.3gSaturated Fat: 0.1gPolyunsaturated Fat: 3.2gCholesterol: 60mgSodium: 2294mgFiber: 8.4gSugar: 6.8g

Video

Liz’s Notes

To reduce sodium content, use homemade or no-sodium chicken broth, homemade cooked chick-peas (from dried), reduce the added salt and/or use organic no-salt added chicken breasts. 

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