Description
This comforting Crockpot Lemon Chicken Soup is a flavorful and hearty slow-cooked dish made with tender chicken, fresh vegetables, zesty lemon, and tender orzo pasta. Perfect for a cozy meal, it combines savory poultry seasoning and fresh lemon juice to brighten up the rich broth.
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
- Prepare Ingredients: Add the chicken, carrots, celery, minced garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth to cover the ingredients.
- Slow Cook: Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: About 30 minutes before serving, remove and discard the bay leaves. Take out the chicken and shred it using two forks.
- Add Lemon and Orzo: Stir in the lemon zest, lemon juice, uncooked orzo, and shredded chicken back into the slow cooker. Turn it to HIGH and cook for another 20 to 30 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot topped with fresh chopped parsley for a bright, fresh finish. Enjoy your nourishing lemon chicken soup!
Notes
- You can use either chicken thighs or breasts depending on your preference. Thighs give a richer flavor while breasts are leaner.
- For a thicker soup, reduce the broth slightly or cook a bit longer uncovered to evaporate excess liquid.
- If you want a gluten-free version, substitute orzo with quinoa or rice.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 3 months.
- Add extra lemon juice for more tang or a pinch of red pepper flakes for subtle heat.
