Description

Crockpot Lemon Chicken Orzo Soup is a bright and comforting slow cooker soup filled with tender chicken, fresh vegetables, delicate orzo pasta, and fresh lemon juice that adds a vibrant flavor. This easy-to-make soup develops a rich and flavorful broth while the chicken becomes tender and juicy in the slow cooker. Perfect for cozy dinners and meal prepping, it’s a satisfying dish with a refreshing lemon twist.

Ingredients

Meat and Broth

2 boneless, skinless chicken breasts
6 cups chicken broth

Vegetables

2 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced

Grains and Herbs

1 cup orzo pasta
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt to taste (about 1 teaspoon)
1/2 teaspoon black pepper

Fresh Ingredients and Oils

Juice of 1 large lemon (about 3 tablespoons)
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil

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Instructions

Prepare Ingredients: Place the boneless, skinless chicken breasts in the crockpot. Add diced carrots, celery, onion, and minced garlic on top of the chicken.
Add Broth and Seasonings: Pour in the chicken broth over the ingredients. Sprinkle in the dried oregano, dried thyme, bay leaf, salt, and black pepper. Drizzle olive oil over the top.
Slow Cook the Soup: Cover the crockpot and cook the soup on low heat for 5 to 6 hours, or until the chicken is tender and fully cooked through.
Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back into the crockpot.
Add Orzo: Stir in the orzo pasta, cover the crockpot again, and continue cooking until the orzo is tender, about 20 to 30 minutes.
Finish with Lemon and Herbs: Remove the bay leaf from the soup. Stir in fresh lemon juice and lemon zest for bright flavor. Add chopped fresh parsley and stir well.
Season and Serve: Taste the soup and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve warm with extra lemon wedges if preferred.

Notes

Add fresh spinach or kale near the end for extra greens, cooking until just wilted.
Use boneless, skinless chicken thighs instead of breasts for a richer flavor and more tender meat.
Substitute orzo with rice, quinoa, or gluten-free pasta to accommodate dietary preferences.
Store in an airtight container in the refrigerator for up to 4 days. Add extra broth when reheating as orzo absorbs liquid.
Freeze soup without orzo for best texture and add freshly cooked orzo when reheating.

Prep Time: 15 minutes
Cook Time: 5 to 6 hours
Category: Soup
Method: Slow Cooking
Cuisine: American