Description

This Crockpot Lemon Chicken Soup is a comforting and flavorful slow-cooked meal perfect for any day. Packed with tender chicken, fresh vegetables, and a zesty lemon twist, it comes together effortlessly in your slow cooker, simmering for hours to develop rich, savory flavors. The addition of orzo pasta makes it hearty and satisfying, while fresh parsley adds a bright, fresh finish.

Ingredients

Scale

Chicken and Vegetables

1 pound boneless skinless chicken thighs or breasts
3 large carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced

Seasonings and Broth

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

Lemon and Pasta

Zest from ½ lemon
Juice from 1 lemon
1 cup uncooked orzo

Garnish

Fresh chopped parsley (optional for garnish)

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Instructions

Prepare Ingredients and Add to Slow Cooker: Place the chicken thighs or breasts, sliced carrots, celery, minced garlic, salt, black pepper, poultry seasoning, and bay leaves into a 6-quart slow cooker. Pour the chicken broth over the ingredients to combine all the flavors.
Cook on Low or High: Cover the slow cooker with its lid and cook the soup on LOW heat for 6 to 8 hours or on HIGH heat for 3 to 4 hours until the chicken is fully cooked and vegetables are tender.
Remove Bay Leaves and Shred Chicken: Around 30 minutes before serving, remove and discard the bay leaves from the slow cooker. Take out the cooked chicken pieces and shred them using two forks to create bite-sized strands.
Add Lemon, Orzo, and Chicken Back: Stir in the lemon zest, fresh lemon juice, uncooked orzo, and shredded chicken into the slow cooker. Set the slow cooker to HIGH and cook for an additional 20 to 30 minutes, stirring occasionally, to ensure the orzo cooks evenly and doesn’t stick to the bottom.
Adjust Seasonings and Serve: Taste the soup and add more salt and pepper if necessary. Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot and enjoy a bright, nourishing meal.

Notes

You can use either chicken thighs or breasts depending on your texture preference; thighs provide a juicier, richer flavor.
If you prefer a thicker soup, cook the orzo slightly longer or add less broth initially.
Fresh lemon juice is best added towards the end of cooking to preserve its bright flavor.
For a low-sodium option, use reduced-sodium chicken broth and control added salt accordingly.
Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.