Crockpot Lemon Chicken Orzo Soup Recipe
This comforting Crockpot Lemon Chicken Orzo Soup combines tender shredded chicken with flavorful vegetables, herbs, and bright lemon juice, all slow-cooked together for a hearty and satisfying meal. Perfect for cozy days, the orzo adds a delightful texture that makes this soup a wholesome and delicious option for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours 25 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and Broth
- 4 medium chicken breasts (skinless and boneless)
- 4 cups chicken broth
- 4 cups vegetable broth
Vegetables and Aromatics
- 2 large carrots (peeled and diced)
- 2 sticks celery (diced)
- 6 cloves garlic (minced)
Seasonings and Herbs
- 1 tsp onion powder
- 1 tbsp dried basil
- 1 tbsp Italian seasoning
- 4 bay leaves
- Salt and black pepper (to taste)
Additional Ingredients
- 1 cup orzo (uncooked)
- 1 lemon (juiced)
- 1 handful fresh parsley (chopped)
Instructions
- Combine Ingredients in Crockpot: Place chicken breasts, diced carrots, diced celery, minced garlic, chicken broth, vegetable broth, onion powder, dried basil, Italian seasoning, and bay leaves into the crockpot. Ensure everything is evenly mixed.
- Cook on Low or High: Cook the mixture on low heat for 6-8 hours or on high heat for 3-4 hours, allowing flavors to meld and chicken to become tender.
- Prepare for Orzo Addition: When about 30 minutes of cooking time remains, remove the bay leaves and carefully take the chicken breasts out of the crockpot.
- Shred Chicken: Using two forks or a food processor, shred the chicken into bite-sized pieces, then return the shredded chicken to the crockpot.
- Add Orzo and Lemon: Stir in the uncooked orzo, freshly squeezed lemon juice, and chopped parsley into the crockpot. Increase the heat to high.
- Cook Orzo: Cook for another 30 minutes on high, stirring every 10 minutes to prevent the orzo from sticking to the bottom of the crockpot.
- Season and Serve: Once the orzo is tender and cooked through, season the soup with salt and black pepper to taste. Serve the soup immediately for best freshness and flavor.
Notes
- Stirring every 10 minutes during the orzo cooking stage helps prevent sticking and ensures even cooking.
- Adjust lemon juice amount based on your preference for tartness.
- Use fresh parsley for best flavor, but dried parsley can be substituted in a pinch.
- If you prefer thicker soup, reduce liquid slightly or add more orzo to achieve desired consistency.
- This soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
