Description
This Crockpot Lemon Chicken Soup is a comforting and flavorful recipe that combines tender chicken, vibrant lemon zest and juice, and hearty vegetables, all cooked slowly to develop rich flavors. The addition of orzo pasta makes it a satisfying meal perfect for any day, with minimal active cooking time required.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless skinless chicken thighs or breasts
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
Seasonings
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly cracked black pepper, plus more to taste
- 1 teaspoon poultry seasoning
- 2 bay leaves
Liquids and Additions
- 6 cups chicken broth
- Zest from ½ lemon
- Juice from 1 lemon
- 1 cup uncooked orzo
- Fresh chopped parsley, optional for garnish
Instructions
- Add Ingredients to Slow Cooker: Place the chicken, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaves into a 6-quart slow cooker. Pour the chicken broth over the ingredients, ensuring everything is submerged.
- Cook on Low or High: Cover the slow cooker and cook on LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender.
- Prepare Chicken and Remove Bay Leaves: Approximately 30 minutes before serving, carefully remove and discard the bay leaves. Take out the chicken and shred it with two forks into bite-sized pieces.
- Add Lemon, Orzo, and Chicken: Stir in the lemon zest, lemon juice, shredded chicken, and uncooked orzo pasta into the slow cooker. Increase the setting to HIGH and cook for an additional 20 to 30 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
- Season and Serve: Taste the soup and adjust seasoning with extra salt and pepper if needed. Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- Use either chicken thighs or breasts based on preference—thighs will yield a slightly richer flavor and more tenderness.
- Be sure to stir the soup occasionally during the last stage of cooking to prevent the orzo from sticking or clumping.
- Adjust lemon juice and zest quantity based on your desired level of brightness and tanginess.
- For a thicker soup, you can add more orzo or reduce the amount of chicken broth slightly.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
