Slow Cooker Lemon Chicken Orzo Soup
This slow cooker lemon chicken orzo soup is an effortless, "set it and forget it" meal that brings a bright, Mediterranean flair to your dinner table. Tender shredded chicken and zesty lemon combine with hearty orzo for a comforting, protein-packed soup that’s perfect for any season.
Equipment
- 6 quart slow cooker (lined or greased with cooking spray)
- chef's knife
- cutting board
- Measuring cups and spoons
- vegetable peeler
- garlic press
- citrus juicer
- 2 large forks or kitchen prongs (for shredding chicken)
- ladle
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Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 teaspoon dried thyme
- 1 teaspoon ground turmeric
- ½ teaspoon lemon pepper seasoning
- 1 teaspoon Aleppo pepper flakes may substitute with crushed red pepper flakes
- pinch of salt
- 3 long carrots peeled and sliced
- 3 celery ribs sliced
- ½ cup white or yellow onion chopped
- 3 cloves garlic minced
- 2 quarts (8 cups) low sodium chicken broth
- 1-2 large lemons juiced (choose your amount based on how much lemon flavor you desire; optional to also include zest)
- ¾ cup orzo uncooked
- chives/green onions and dill optional garnish when serving
Instructions
- Add chicken breasts to the bottom of a prepared slow cooker.
- Combine dry seasonings (thyme, turmeric, lemon pepper, Aleppo pepper, salt); sprinkle over chicken breasts.
- Add carrots, celery, onion, and garlic to the crock.
- Pour in broth. Cover and cook on LOW (preferred) for 6-7 hours or on HIGH for 3-3.5 hours.
- Uncover; shred chicken with two forks. Add lemon juice, optional zest, and uncooked orzo.
- Cover and cook on HIGH for 30 minutes only. Serve immediatelly.
- Optional to garnish individual servings with chives or green onions and dill for added flavor.
Notes
Don't let your orzo turn to mush! For the best texture, stir in the dry pasta during the last 30 minutes of cooking. If you're prepping this for meal prep, store the orzo separately to keep the broth from being absorbed overnight!
For an additional citrus boost, zest your lemons before juicing them! While the recipe primarily uses fresh juice for brightness, stirring in the lemon zest at the very end adds a concentrated layer of citrus aroma that juice alone can't provide. It’s the perfect way to make the flavors truly "pop" for those who love an extra zesty finish.
This soup stays fresh in the refrigerator for 3 to 4 days when stored in an airtight container. See "Storage Tips" above for more advice, including freezing options.
Nutrition
Calories: 241kcalCarbohydrates: 19gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 225mgPotassium: 783mgFiber: 2gSugar: 3gVitamin A: 3945IUVitamin C: 11mgCalcium: 38mgIron: 2mg
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