Description
This comforting Crockpot Lemon Chicken Soup combines tender chicken, fresh vegetables, and zesty lemon for a bright, flavorful dish perfect for a cozy meal. Slow-cooked to develop deep flavors, the orzo adds satisfying heartiness, making this soup a complete and delicious meal for any day.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 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
- Zest from ½ lemon
- Juice from 1 lemon
- 1 cup uncooked orzo
- Fresh chopped parsley (optional for garnish)
Instructions
- Combine Ingredients: Add the chicken, sliced carrots, celery, minced garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth to cover all ingredients.
- Slow Cook: Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours to develop flavor and tenderize the chicken.
- Prepare Chicken and Remove Bay Leaves: About 30 minutes before serving, remove and discard the bay leaves. Take the chicken out of the slow cooker and shred it using two forks to create bite-sized pieces.
- Add Final Ingredients: Stir the lemon zest, lemon juice, uncooked orzo, and shredded chicken back into the slow cooker. Turn the slow cooker setting to HIGH and cook for an additional 20–30 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
- Season and Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Serve hot, topped with fresh chopped parsley for a fresh garnish. Enjoy your hearty, lemony chicken soup!
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- Adjust lemon juice levels to your taste preference for acidity.
- Stir occasionally during the last cooking stage to prevent orzo from sticking or clumping.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Substitute orzo with rice or small pasta shapes if preferred, adjusting cooking time accordingly.
