Description
This Crockpot Lemon Chicken Orzo Soup is a comforting and easy slow cooker recipe that combines tender chicken, fresh vegetables, orzo pasta, and a bright, zesty lemon broth. Perfect for busy days, this wholesome soup is hearty, flavorful, and requires minimal effort. Ideal for meal prep or cozy dinners!
Ingredients
- 4 medium chicken breasts
- 2 large carrots, peeled and sliced
- 2 celery stalks, finely chopped
- 4 cups chicken broth
- 4 cups vegetable broth
- 4 cloves garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon Italian seasoning
- 3 bay leaves
- Juice from 1 lemon
- 1 handful fresh parsley, chopped
- 1 cup uncooked orzo
- Salt and pepper to taste
Instructions
- Prep Ingredients: Add all ingredients to your slow cooker except for the lemon juice, parsley, orzo, and salt & pepper.
- Slow Cook: Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Shred Chicken: About 30 minutes before serving, remove the bay leaves and shred the chicken with two forks.
- Add Final Ingredients: Return shredded chicken to the Crockpot, then stir in the lemon juice, parsley, and orzo. Turn the heat to high.
- Cook Orzo: Stir every 10 minutes to prevent sticking, and cook until the orzo is tender.
- Season & Serve: Adjust salt and pepper to taste and serve warm.
Notes
- Add Greens: Stir in spinach at the end for extra nutrients.
- More Lemon: Increase lemon juice for a stronger citrus kick.
- Use Chicken Thighs: Substitute boneless, skinless chicken thighs for a richer flavor.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating Tip: Add a splash of broth when reheating, as orzo absorbs liquid.
- Freezing: Best to freeze without orzo—cook pasta separately when reheating.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
