Description
This Slow Cooker Lemon Chicken Soup is a comforting Mediterranean-inspired dish featuring tender chicken, fresh vegetables, and bright lemon flavors. Perfect for cozying up on chilly days, it combines wholesome ingredients cooked slowly for maximum flavor and tenderness. The addition of orzo or rice makes it a hearty, satisfying meal that’s both healthy and delicious.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1/2 cup uncooked orzo or rice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- juice of 2 lemons (about 1/4 cup)
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Lightly sauté the diced onion, sliced carrots, and celery in olive oil in a skillet over medium heat for 3–4 minutes until they soften slightly. Add minced garlic and cook for another 30 seconds until fragrant.
- Combine in Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the chicken pieces, chicken broth, dried oregano, dried thyme, salt, and black pepper. Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Cook Orzo or Rice: Stir in the uncooked orzo or rice. Cover and cook on high for an additional 20–30 minutes, or until the pasta or rice is tender.
- Add Lemon and Garnish: Just before serving, stir in the lemon juice and lemon zest. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley and serve the soup warm.
Notes
- For a creamier, Greek-style soup, whisk 2 eggs with 1/4 cup lemon juice and slowly temper the mixture with hot broth before stirring it back into the soup.
- This soup freezes well; however, cook the pasta or rice separately if freezing to prevent it from becoming mushy when reheated.
