This warm and cozy lemon chicken orzo soup is perfect for chilly days. Just toss chicken, veggies, orzo, and a splash of lemon in the crockpot. Let it simmer all day!
I love how simple it is to make. Just set it and forget it—then enjoy a hearty meal without the fuss! Plus, the lemon adds a bright taste that lifts your spirits! 🍋
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless thighs for their juiciness, but breasts work great too. If you’re looking for a leaner option, go with the breasts. For a vegetarian alternative, use tofu or chickpeas, though the cooking time will vary.
Orzo Pasta: Orzo adds a nice chewiness. If you’re out, substitute with another small pasta like ditalini or even quinoa for a gluten-free option. Just adjust the cooking time according to the pasta you choose.
Carrots and Celery: These veggies add sweetness and crunch. You can swap carrots for parsnips or add bell peppers for a different flavor. Just keep the veggies colorful for an appealing dish.
Lemon: Fresh lemon juice brightens the soup. If you don’t have fresh lemons, bottled juice is okay, but fresh is always best! Adding citrus zest really enhances the flavor.
Herbs: Dried oregano and thyme are classic choices, but feel free to try with fresh herbs, like parsley or basil, for a fresh kick. If you’re using fresh herbs, use about three times more than dried.
How Do You Properly Shred Chicken for Soup?
Shredding the chicken might seem tricky, but it’s easy with a couple of forks. Here’s how:
- After cooking, carefully remove the chicken to a plate. Let it cool for a few minutes to avoid burns.
- Use two forks facing each other to pull apart the chicken into shreds. It should come apart easily!
- Return the shredded chicken to the soup and stir well to mix all the flavors before serving.
Take your time and don’t worry if some pieces are larger; it’ll all blend into the comforting soup beautifully.
How to Make Crockpot Lemon Chicken Orzo Soup
Ingredients You’ll Need:
For the Soup:
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 cup orzo pasta
- 4 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 lemon (zested and juiced)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (plus more for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes to prep the ingredients and get everything in the crockpot. Then, let it cook for 6-7 hours on low or 3-4 hours on high. Once it’s done cooking, it takes about 10 minutes to finish the soup and serve it up. So, about 7-8 hours total, but most of that is hands-off time!
Step-by-Step Instructions:
1. Prepare the Crockpot Base:
Start by adding the chopped onion, sliced carrots, celery, minced garlic, dried oregano, and thyme into the bottom of your crockpot. Then, pour in the chicken broth, making sure everything is nicely mixed.
2. Add Chicken:
Place the boneless chicken breasts or thighs right on top of the vegetables in the crockpot. Sprinkle with salt and black pepper to taste, then drizzle the olive oil over the chicken.
3. Cook the Soup:
Put the lid on the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and the vegetables are nice and tender.
4. Shred the Chicken:
Once your chicken is cooked, carefully take it out of the crockpot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup in the crockpot.
5. Add the Orzo:
Now it’s time to add the orzo pasta and the lemon zest to the crockpot. Stir gently and cover again. Cook on high for about 20-30 minutes, or until the orzo is tender. Make sure to stir occasionally to keep the pasta from sticking!
6. Add Lemon Juice and Parsley:
Once the orzo is ready, stir in the freshly squeezed lemon juice and chopped parsley. Taste the soup and adjust the seasoning with more salt and pepper if needed.
7. Serve and Enjoy:
It’s time to serve! Ladle the warm soup into bowls and garnish with extra parsley if you’d like. For that extra lemony kick, serve alongside lemon wedges. Enjoy your comforting soup!
This delightful Crockpot Lemon Chicken Orzo Soup bursts with fresh flavors and is so easy to make. Perfect for cozy dinners or meal prep—enjoy every spoonful!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just ensure it cooks longer in the crockpot, about 1-2 hours extra on low. There’s no need to thaw it beforehand—just add it directly to the pot with the other ingredients!
Can I Prepare This Soup Ahead of Time?
Absolutely! You can prep all the ingredients and store them in the fridge for up to a day before cooking. Just combine everything in the crockpot when you’re ready to cook!
How to Store Leftovers?
Place any leftovers in an airtight container and store them in the fridge for up to 3 days. You can also freeze the soup for up to 2 months. Just thaw in the fridge overnight before reheating!
Can I Omit the Orzo or Substitute It?
Yes, you can omit the orzo for a lower-carb option or substitute it with another small pasta like ditalini or even quinoa. Just adjust the cooking time according to the pasta you use to ensure it’s cooked perfectly!
