Lemon Chicken Vegetable Soup Recipe

From Southern Living

I made one small change to this soup before making for a birthday lunch I made for work. I deleted the lima beans for garbanzo beans because well, lima beans are kind of gross!

Active Time

20 Mins

Total Time

7 Hours 20 Mins

Yield

Serves 6 to 8

Directions: Start with a layer of onions in a 6-quart slow cooker, place the chicken over onions, and top that layer with garbanzo beans and the remaining ingredients through tomatoes. Cook on high for 4 hours or low for 7. 

Ingredients

• 2 large sweet onions, chopped
• 6 skinned and boned chicken thighs
• 2 skinned and boned chicken breast halves
• 2 cans garbanzo beans
• 1 (9-oz.) package frozen corn, thawed
• 1 cup chopped celery
• 1 lemon, sliced
• 6 garlic cloves, sliced
• 1 teaspoon kosher salt
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 3 (14 1/2-oz.) can chicken broth
• 1 (28-oz.) can diced tomatoes
• Garnishes: lemon slices and fresh flat-leaf parsley leaves