Description
This comforting Crockpot Lemon Chicken Soup features tender shredded chicken, fresh vegetables, and bright lemon flavor, all slow-cooked to perfection in a flavorful broth. It’s an easy, wholesome meal ideal for chilly days, offering a satisfying blend of protein, veggies, and orzo pasta in a zesty, aromatic soup.
Ingredients
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 pasta
- Fresh chopped parsley, optional for garnish
Instructions
- Prepare Ingredients: Add the chicken thighs or breasts, sliced carrots, sliced celery, minced garlic, salt, black pepper, poultry seasoning, and bay leaves into a 6-quart slow cooker. Pour in the chicken broth to cover all ingredients.
- Slow Cook Soup: Cover the slow cooker and cook the soup on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. This slow cooking process allows the flavors to meld and the chicken to become tender.
- Remove Bay Leaves and Shred Chicken: About 30 minutes before serving, carefully remove and discard the bay leaves. Remove the chicken pieces and shred them using two forks.
- Add Lemon and Orzo: Stir in the lemon zest, lemon juice, uncooked orzo, and shredded chicken back into the slow cooker. Increase the heat 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 more salt and pepper if needed. Serve hot, garnished with fresh chopped parsley for a vibrant finish. Enjoy this hearty, zesty lemon chicken soup!
Notes
- You can use either chicken thighs or breasts based on your preference; thighs stay moister while breasts are leaner.
- Adjust the lemon quantity to increase or decrease the citrus brightness in the soup.
- If you prefer gluten-free, substitute orzo with gluten-free pasta or rice.
- Stir the orzo occasionally in the final cooking stage to prevent sticking or clumping.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
