Description
A comforting and hearty Crockpot Lemon Chicken Soup that combines tender chicken, fresh vegetables, and bright lemon flavors with tender orzo for a warm and satisfying meal. Perfect for slow cooker enthusiasts looking for an easy, hands-off soup recipe with vibrant, fresh accents.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 3 large carrots (peeled & sliced)
- 3 celery stalks (sliced)
- 4 cloves garlic (minced)
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon freshly cracked black pepper (plus more to taste)
- 1 teaspoon poultry seasoning
- 2 bay leaves
- 6 cups chicken broth
- Zest from ½ lemon
- Juice from 1 lemon
- 1 cup uncooked orzo
- Fresh chopped parsley (optional for garnish)
Instructions
- Prepare Ingredients: Add the chicken, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth, ensuring ingredients are evenly distributed.
- Cook Soup Base: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: About 30 minutes before serving, remove and discard the bay leaves. Take the chicken out and shred it finely with two forks, returning shredded meat to the cooker afterward.
- Add Lemon and Orzo: Stir in the lemon zest, lemon juice, uncooked orzo, and shredded chicken into the soup. Increase the slow cooker setting to HIGH and cook for an additional 20–30 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh chopped parsley for brightness and color.
Notes
- Use either chicken thighs or breasts depending on your preference; thighs will yield moister meat.
- Be sure to stir occasionally after adding orzo to prevent sticking and ensure even cooking.
- Fresh lemon zest and juice add brightness—do not skip for the authentic flavor.
- You can add other vegetables like peas or spinach towards the end for extra nutrition.
- Leftover soup keeps well refrigerated for 3-4 days and freezes beautifully.
