Creamy Lemon Dill Chicken Soup (High Protein & Slow Cooker)
- Sally Rychlak
- Aug 1
- 2 min read
by Sally Rychlak
I always end up with the same problem at the end of the week. There are a handful of ingredients in the fridge that deserve better than getting tossed, but not enough of any one thing to build an entire meal around. This time it was leftover dill and parsley, a giant box of spinach, a couple of carrots, an onion I never got around to using, and what was honestly a pretty sad looking celery stalk. Add a couple of frozen chicken breasts from the freezer, and suddenly soup sounded like the obvious answer.
The ingredient that really brought this together was a can of cannellini beans. Instead of leaving them whole, I blended them into the broth with an immersion blender, which made the soup incredibly creamy without adding any heavy cream. It gives the soup a rich texture while keeping it packed with protein and fiber.
I know what you're thinking: soup...in the middle of summer? Fair question. But this isn't a heavy, stick-to-your-ribs winter soup. The fresh dill, parsley, spinach, and lemon keep everything bright and light. It somehow feels both comforting and refreshing at the same time.
It also doesn't hurt that this is one of those meals that leaves you feeling good afterward. It's loaded with vegetables, lean chicken, and beans, so it's high in protein, naturally gluten free, and surprisingly filling without being heavy. If you're trying to eat a little lighter this summer, this recipe checks a lot of boxes.
At the end of the day, soup is one of those meals I always forget about until I make a pot. It's simple, affordable, reheats beautifully, and usually tastes even better the next day. After making this one, I'm already looking forward to fall when soup season is officially back.
Now I need ideas. What soups should I make next? I'm always looking for recipes that are simple enough for a weeknight but good enough that you'll actually want leftovers.
1
Bulk it
If you want a heartier soup, stir in ½–1 cup cooked rice when serving instead of cooking it in the crockpot.
2
Topping
Add a spoonful of grated Parmesan on top if you're not dairy free.
Notes
1
Add the frozen chicken breasts to the slow cooker.
2
Add the onion, carrots, celery, cannellini beans, garlic, chicken broth, thyme, oregano, onion powder, salt, black pepper and crushed red pepper flakes.
3
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the chicken is fully cooked and the vegetables are tender.
4
Remove the chicken from the slow cooker and set it aside.
5
Use an immersion blender to carefully blend the broth, beans and vegetables until creamy. Blend completely smooth or leave a little texture.
6
Shred the chicken with two forks and return it to the slow cooker.
7
Stir in the spinach and let it wilt for about 5 minutes.
8
Turn off the heat. Stir in the dill, parsley, lemon zest and lemon juice.
9
Taste and adjust the salt, pepper and lemon juice before serving.
10
Let the soup cool slightly before stirring in the Greek yogurt, if using, so it does not curdle.
Instructions
2 boneless skinless chicken breasts frozen
1 yellow onion
2 carrots
2 celery stalks
1 15 oz can cannellini beans drained and rinsed
6 cups low sodium chicken broth
3 cloves garlic
2 to 3 handfuls baby spinach
½ cup fresh dill chopped
¼ cup fresh parsley chopped
1 lemon zested and juiced
1 tsp dried thyme
1 tsp dried oregano
1 tsp onion powder
1½ tsp kosher salt
½ tsp black pepper
Pinch crushed red pepper flakes optional
½ cup plain Greek yogurt optional
Lemon Dill Chicken Soup
Summer Lemon Dill Soup
Recipe Creator
Sally Rychlak
This creamy lemon dill chicken soup is high in protein, naturally gluten free, and made with frozen chicken, cannellini beans, spinach, and fresh herbs.
Servings :
6 Servings
Calories:
190 Calories / Serve
Prep Time
10 min
Cooking Time
8 hours
Rest Time
5 min
Total Time
8+ hours
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