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.
Have you tried my
Slow Cooker Chicken Soup?
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Ingredients
Video
Equipment
Instructions
- 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.
Liz’s Notes
Nutrition
Check out more soup recipes on my Pinterest board!
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