Description
This comforting Crockpot Lemon Chicken Soup features tender chicken, fresh vegetables, and bright lemon flavor, all slow-cooked to perfection for a hearty and flavorful meal. The addition of orzo pasta adds a delightful texture, making it a warming and satisfying soup perfect for any day.
Ingredients
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 and Broth
- 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
Lemon and Pasta
- Zest from ½ lemon
- Juice from 1 lemon
- 1 cup uncooked orzo
Garnish
- Fresh chopped parsley (optional)
Instructions
- Combine Ingredients: Add chicken, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth, ensuring all ingredients are well submerged.
- Slow Cook: Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, allowing flavors to meld and the chicken to cook thoroughly.
- Prepare Chicken and Remove Bay Leaves: About 30 minutes before serving, remove and discard bay leaves. Take the chicken out carefully and shred it using two forks, then return shredded chicken to the slow cooker.
- Add Orzo and Lemon: Stir in the lemon zest, lemon juice, and uncooked orzo. Turn the slow cooker to HIGH and continue cooking for another 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 if needed. Serve hot, garnished with fresh chopped parsley if desired. Enjoy your comforting lemon chicken soup!
Notes
- You can use either chicken thighs or breasts based on your preference; thighs provide more richness while breasts keep it leaner.
- Adjust lemon juice to taste depending on how tangy you want your soup.
- If preferred, substitute orzo with other small pasta shapes or rice, adjusting cooking times accordingly.
- For a thicker soup, reduce the amount of chicken broth or cook uncovered for a few minutes to evaporate extra liquid.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
