Slow Cooker Lemon Chicken Orzo Soup Recipe
This Slow Cooker Lemon Chicken Orzo Soup is a comforting and hearty meal featuring tender chicken thighs, flavorful vegetables, and delicate orzo pasta, all infused with fresh herbs and brightened with lemon juice. Perfect for a cozy dinner, this recipe uses the convenience of a slow cooker to meld flavors beautifully while keeping the preparation simple and hands-off.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Seasonings
- 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
Soup Base
- 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
Pasta and Greens
- ½ cup orzo pasta, uncooked
- 4 cups baby spinach
Finishing Touch
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Brown the Chicken: Heat canola oil in a large skillet over medium heat. Season the chicken pieces with kosher salt and black pepper. Add the chicken to the skillet and cook until golden brown on all sides, about 4-5 minutes. This step locks in flavor and adds depth to the soup.
- Combine Ingredients in Slow Cooker: Transfer the browned chicken into a 6-quart slow cooker. Add chicken stock, diced onion, sliced carrots, sliced celery, minced garlic, fresh thyme sprigs, rosemary sprig, and bay leaf. Season with salt and pepper to your preference and give everything a good stir.
- Slow Cook the Soup: Cover the slow cooker and cook on low heat for 5-6 hours to allow the flavors to meld and the chicken to become tender and flavorful.
- Add Orzo and Finish Cooking: Uncover the slow cooker and stir in the uncooked orzo pasta. Cover again and cook on high heat for an additional 30 minutes, or until the orzo is tender and cooked through.
- Wilt the Spinach and Add Lemon: Add the baby spinach to the soup and stir it in until wilted. Stir in freshly squeezed lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls and serve immediately, enjoying the comforting warmth and bright citrus notes.
Notes
- For a lighter option, skinless chicken breasts can be used instead of thighs, though thighs retain more moisture.
- If you prefer a thicker soup, reduce the chicken stock by a cup or add more orzo.
- Fresh herbs add the best flavor, but dried herbs can be substituted with about one-third of the fresh amount.
- Adjust lemon juice to taste; start with less and add more if a tangier flavor is desired.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: slow cooker chicken soup, lemon chicken soup, orzo soup, easy slow cooker recipes, healthy chicken soup, comfort food
Find it online: https://topreci.com/slow-cooker-lemon-chicken-orzo-soup-recipe/
