Crockpot Lemon Chicken Orzo Soup
Shredded chicken, soft orzo and a lemon-garlic broth with herbs in one pot. About 334 calories and 36 g protein per serving.
Crockpot Lemon Chicken Orzo Soup
Course: SoupDifficulty: Easy6
servings15
minutes6
hoursShredded chicken, soft orzo and a lemon-garlic broth with herbs in one pot. About 334 calories and 36 g protein per serving.
Ingredients
1 1/2 lb boneless skinless chicken breasts
6 cups low-sodium chicken broth
1 yellow onion, diced
3 carrots, sliced
2 celery stalks, sliced
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup orzo
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley, for garnish
Directions
- Add the onion, carrots, celery and garlic to the slow cooker.
- Nestle the chicken breasts on top and sprinkle with the thyme, salt and pepper.
- Pour the broth over everything.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender.
- Lift out the chicken and shred it with two forks.
- Return the shredded chicken to the pot and stir in the orzo.
- Cover and cook on HIGH for 25 to 30 minutes, until the orzo is just tender.
- Stir in the lemon juice and taste for salt.
- Ladle into bowls and top with parsley.
Notes
- Use a gluten-free small pasta or rice in place of the orzo. Soup keeps 3 days, but the orzo keeps soaking up broth, so add a splash of water when you reheat. For freezing, make it without the orzo and add fresh pasta when you warm it. Squeeze more lemon into the bowl at the table if you like it sharp.
Why lemon chicken orzo soup holds together
The chicken cooks in the broth first, so the soup tastes like real stock instead of seasoned water. Orzo goes in late. Added at the start, it would turn to mush after hours of heat.
Lemon goes in at the very end. Heat dulls its brightness, so adding it off the long cook keeps the soup sharp and fresh.
Swaps
Small shells or ditalini can stand in for orzo, though cook times shift a little. Chicken thighs work if you like richer broth. Do not swap bottled lemon juice for fresh. It tastes tinny and flat here.
Make-ahead tip and the mistake to avoid
The biggest mistake is cooking the orzo too long. It keeps swelling in the hot broth and the pot can end up more like a stew. Serve it soon after it is tender.
Store extra broth separately if you plan to have leftovers. Crusty bread or a grilled cheese rounds out the meal.
Brightening each bowl
Fresh parsley and cracked pepper make the bowl taste finished. If the broth seems flat, add salt a pinch at a time before adding more lemon. Too much lemon makes the soup sour rather than fresh. A drizzle of olive oil on top adds a soft finish.
Crockpot Lemon Chicken Orzo Soup at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken breasts, low-sodium chicken broth, yellow onion, carrots
Tips for Crockpot Lemon Chicken Orzo Soup
Use a gluten-free small pasta or rice in place of the orzo. Soup keeps 3 days, but the orzo keeps soaking up broth, so add a splash of water when you reheat. For freezing, make it without the orzo and add fresh pasta when you warm it. Squeeze more lemon into the bowl at the table if you like it sharp.
Crockpot Lemon Chicken Orzo Soup FAQ
How long does Crockpot Lemon Chicken Orzo Soup take?
Crockpot Lemon Chicken Orzo Soup takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Lemon Chicken Orzo Soup serve?
This recipe makes 6 servings.
What do I need to make Crockpot Lemon Chicken Orzo Soup?
12 ingredients, led by boneless skinless chicken breasts, low-sodium chicken broth, yellow onion, carrots. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
