Description
This Easy Crockpot Lemon Chicken Soup is a comforting and flavorful dish made with tender chicken, fresh vegetables, zesty lemon, and hearty orzo. Slow-cooked to perfection, it’s a warming meal that’s perfect for any day and requires minimal prep.
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 in slow cooker: Add the chicken, carrots, celery, minced garlic, salt, pepper, poultry seasoning, and bay leaves into a 6-quart slow cooker. Pour in the chicken broth, ensuring all ingredients are submerged.
- Cook on low or high: Cover the slow cooker and cook on LOW setting for 6 to 8 hours or alternatively on HIGH for 3 to 4 hours until the chicken is fully cooked and vegetables are tender.
- Prepare chicken and remove bay leaves: About 30 minutes before serving, remove and discard the bay leaves. Take the chicken pieces out and shred them finely using two forks.
- Add lemon, orzo, and chicken back: Stir in the lemon zest, lemon juice, uncooked orzo, and shredded chicken into the slow cooker. Switch the cooker to HIGH and continue cooking for another 20 to 30 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
- Final seasoning and serve: Taste and adjust the seasoning with additional salt and pepper if necessary. Serve the soup hot, garnished with freshly chopped parsley if desired. Enjoy your delicious, hearty lemon chicken soup!
Notes
- You can use either chicken thighs or breasts based on your preference; thighs will be more tender and juicy.
- If you prefer a thicker soup, add a bit more orzo or let it cook slightly longer.
- Fresh lemon zest and juice provide a bright, fresh flavor—avoid using bottled lemon juice for best results.
- Use low sodium chicken broth to control salt levels.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
