Dinner

Slow Cooker Lemon Chicken Orzo Soup Recipe

ByJeannette Jaeger November 30, 2025November 30, 2025

Introduction

This Slow Cooker Lemon Chicken Orzo Soup is a comforting and flavorful meal that’s perfect for chilly days. Tender chicken, fresh vegetables, and bright lemon combine in a savory broth with tender orzo pasta, making it both hearty and refreshing.

A white bowl filled with chicken and vegetable soup is shown on a white marbled surface. The soup has several layers: a light yellow broth at the base, followed by bright orange carrot slices, green spinach leaves, small pale yellow orzo pasta, and chunks of cooked chicken in a light brown color. A woman's hand wearing a black and white striped sweater is holding a spoon inside the bowl. Next to the bowl, there are two pieces of torn crusty bread with a golden-brown crust and soft, airy inside. Part of another bowl with similar soup appears at the edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ tablespoons canola oil
1 ½ pounds boneless skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
6 cups chicken stock
1 medium sweet onion, diced
3 medium carrots, peeled and sliced
2 celery ribs, sliced
3 cloves garlic, minced
3 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
½ cup orzo pasta, uncooked
4 cups baby spinach
2 tablespoons freshly squeezed lemon juice

Instructions

Step 1: Heat canola oil in a large skillet over medium heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until golden, about 4-5 minutes.
Step 2: Transfer the chicken to a 6-quart slow cooker. Add the chicken stock, onion, carrots, celery, garlic, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
Step 3: Cover and cook on low heat for 5-6 hours.
Step 4: Uncover the slow cooker, stir in the orzo pasta, then cover and cook on high heat for an additional 30 minutes, or until the orzo is tender.
Step 5: Stir in the baby spinach until wilted. Add the lemon juice and adjust seasoning with salt and pepper.
Step 6: Serve the soup immediately, enjoying the fresh flavors and warming comfort.

Tips & Variations

Use chicken breasts instead of thighs for a leaner option, though thighs offer more moisture and flavor.
Swap fresh herbs for 1 teaspoon each of dried thyme and rosemary if fresh isn’t available.
For a richer broth, add a splash of white wine to the slow cooker along with the stock.
If you prefer a thicker soup, use a bit more orzo and cook until very tender.
Add a sprinkle of grated Parmesan cheese on top when serving for extra flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove to avoid overcooking the orzo and spinach. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A big silver ladle lifts a clear broth soup filled with three main layers: bright orange carrot slices, light green celery pieces, and dark green spinach leaves floating on top, all mixed with light pink chunks of cooked chicken and small pieces of white onion. The soup is in a large pot with a dark interior, and the broth has a light yellow tint that shines around the vegetables and chicken. The soup looks fresh, colorful with a mix of soft and slightly crisp textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can cook the soup on the stove using a large pot. Simmer the ingredients covered on low heat for about 1 to 1 ½ hours until the chicken and vegetables are tender, then add the orzo and cook until tender.

Can I use other types of pasta instead of orzo?

While orzo works best because it cooks quickly and has a nice texture, you can substitute with small pasta shapes like ditalini or acini di pepe. Adjust cooking time accordingly, as some pastas may take longer to cook.