Slow Cooker Lemon Chicken Artichoke Soup

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Slow Cooker Lemon Chicken Soup with Artichokes and rice is a healthy and flavor-packed soup that perfect for a cold night.


Lemon Chicken Artichoke Soup is one of those soups that sounds fancy and almost inaccessible. Artichokes take too much time to disassemble, and maybe it sounds like you have to squeeze your own lemons, and do you have to cook and pull apart your own chicken, too?

The truth is though that it's not that complicated. But, I admit I was skeptical of all the work that could be involved after I saw this very same soup at Whole Foods for $5 a serving. In my head, the more expensive the food, the harder it was to put together or the more costly the ingredients would be in general.

However, I ended up loving the soup so much (after purchasing it a couple times for official taste testing) that I figured there had to be an easier, more budget-friendly way to achieve this delicious, flavorful, tangy soup at home.

After only a few tries, I was able to develop an at-home version I like just as much as the Whole Foods one that’s made in the slow cooker. And it wasn't hard at all. To save time, I used canned artichoke hearts, lemon juice, and boneless, skinless chicken breasts. You do have to shred or cut the chicken after it's cooked, but the rest you just put right into the slow cooker and don't give it another thought.

I believe the secret to this recipe lies in letting the rice cook down with everything else until it gets nice and thick and adds the creamy element to the soup. (Note: If you don’t like rice with that texture, make it separately and add it to the soup at the end.) Then waiting till the end to add lots of lemon juice to brighten everything up.

Once I perfected the recipe, I went ahead and made a double batch for later. I know it freezes great as well, so go on ahead and make up a big batch of your own while you're at it. You're going to want to, believe me.

Lemon artichoke chicken soup with carrots, rice, onion, and parsley in a white bowl.

How Do You Make Lemon Chicken Artichoke Soup?

Making lemon chicken artichoke soup is a piece of cake. A bowl of soup. Something easy, I promise.=

What I did was to get out all my ingredients and dice or cut everything up that needed to be diced or cut. Then, I started layering in the ingredients, starting with the chicken breasts, and kind of sprinkling the rest around like a magic slow cooker soup fairy.

Although, I did hold off on the lemon juice and parsley till the end. I do this because you want the lemon juice to really shine through the soup and to be able to taste the parsley and not have it all cooked down into mushy nothingness.

Finally, salt and pepper to taste — that's it!

Side Dishes Ideas

Soup goes with quite a few sides. My favorites include:

  • Salad. Soup and salad were just meant to be together. Whip up a fancy one, like this kale Caesar or make one out of whatever veggies you have in your vegetable crisper. Remember to keep the cheeses, nuts, and other high-calorie or high-fat ingredients to a minimum or skip them all together.
  • Bread. I can't help it — I love soup with a handful of oyster crackers, a roll, or some French bread, or a piece of baguette.
  • Mashed potatoes. I have a friend who loves to put soup over mashed potatoes. Don't knock it till you try it — it's quite good. You don't need much for the flavors to meld, and it makes for quite a hardy dish!
  • A side of veggies. Whether roasted, sauteed, or grilled, a side of veggies is always a good, healthy, filling choice with any meal.
  • Fruit salad. I love me some fruit salad. Layer it all in a bowl and dive right in — or save it for a healthy dessert!

Chicken soup with lemon and artichoke in two white bowls with lemon on the side.

How Can I Customize Lemon Chicken Soup?

Customizing soup is easy. One way I like to add to this soup is to toss in some chopped zucchini, yellow squash, or spinach right into the slow cooker with the rest of the ingredients. You only need to add it about the last hour of cooking for firmer veggies or the last 10 minutes for fresh spinach.

You can use chicken thighs if you have them or prefer them, or you could use shredded rotisserie chicken and add it to the slow cooker about halfway through cooking.

Use frozen, diced carrots, celery, garlic and onion if you are low on time or if you have them handy. Dried parsley flakes work too in a pinch — cut the amount in half though as dried herbs are more potent than fresh.

Substitute cauliflower rice for the real deal (steam it and put it in the soup at the end of the cooking time) if you want to make this lemon chicken artichoke soup Paleo or Whole30 friendly.

The Recipe
Slow cooker lemon artichoke chicken soup with quinoa in a bowl with carrots and lemon.

Slow Cooker Lemon Chicken Artichoke Soup

COOK TIME: 8 Hours
TOTAL TIME: 8 Hours, 10 Min
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  • 1.5 lbs. boneless skinless chicken breast
  • 14 oz. canned artichoke hearts, packed in water, drained (frozen works as well)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup brown rice (not quick cooking, white rice may cook more quickly if swapped)
  • 6 cups low-sodium chicken broth (up to 8 cups as needed)
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup parsley, chopped

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Add everything to the slow cooker except the lemon juice and parsley. Cook on low for 8 hours. Remove chicken and chop or shred and then add back to slow cooker.


Before serving, season with salt and pepper. Stir in the lemon juice and parsley.

Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 341
Calories from Fat 31
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 56mg
Sodium 464mg
Total Carbohydrate 34g
Dietary Fiber 4g
Sugars 3g
Protein 33g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Slow Cooker Lemon Chicken Artichoke Soup
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Steve Webster
September 19, 2019 - 21:49
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My soup came out very thick, almost pasty and I followed the recipe to a tee. It definitely didn't have as much liquid as was shown in the picture. The flavor was nice but I would cut back on the rice next time to give it a lighter, slightly creamy texture.
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September 21, 2019 - 08:20
Interesting - I haven't had that happen but am going to look into it. Quick question - did you use long grain rice? Some times using a different type of rice can change the consistency.
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Steve Webster
September 30, 2019 - 10:36
Hi Kristen, I used 1 cup of Mahatma Extra Long Enriched Rice. I added an additional 3/4 cup of warmed chicken broth at the end of cooking to make it more soupy but even that didn't help much. I should have taken a picture and sent it to you. I'm not sure what I did wrong!
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Danielle Roberts
September 18, 2019 - 14:51
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I'm on my way to the store to get some artichoke hearts and some lemons! My mouth is watering!!
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July 10, 2018 - 07:15
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I made this soup last week and it was so yummy and filling!
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Cyn Troxell-pawling
November 13, 2016 - 13:10
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Thank you, thank you, thank you for this yummy, comforting recipe. I prepared it with no changes to the recipe, except I used wild rice which I cooked before I added it to the soup.
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November 23, 2019 - 19:04
Did you add the precooked wild rice at the beginning or the end?
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December 14, 2015 - 10:22
Thanks for sharing and so glad to hear you enjoyed it. I love these ideas for making the recipe easier.
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