Description
A comforting and zesty Crockpot Lemon Chicken Soup featuring tender chicken, fresh vegetables, and bright lemon flavors, slow-cooked to perfection for a hearty and delicious meal.
Ingredients
Scale
Proteins
- 1 pound boneless skinless chicken thighs or breasts
Vegetables
- 3 large carrots (peeled & sliced)
- 3 celery stalks (sliced)
- 4 cloves garlic (minced)
Seasonings & Herbs
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon freshly cracked black pepper (plus more to taste)
- 1 teaspoon poultry seasoning
- 2 bay leaves
- Fresh chopped parsley (optional for garnish)
Liquids
- 6 cups chicken broth
- Juice from 1 lemon
Other
- Zest from ½ lemon
- 1 cup uncooked orzo
Instructions
- Combine Ingredients: Add the chicken, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth to cover all ingredients.
- Slow Cook: Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, allowing the flavors to meld and the chicken to cook through until tender.
- Prepare for Finishing: About 30 minutes before serving, remove and discard the bay leaves. Take the chicken out of the slow cooker and shred it thoroughly using two forks.
- Add Final Ingredients: Stir in the lemon zest, lemon juice, uncooked orzo, and shredded chicken back into the slow cooker. Set it to HIGH and cook for an additional 20–30 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
- Season and Serve: Taste the soup and adjust salt and pepper as necessary. Serve hot, garnished with fresh chopped parsley if desired. Enjoy your bright and flavorful lemon chicken soup!
Notes
- You can use either chicken thighs or breasts depending on your preference for leaner or more flavorful meat.
- The orzo adds a lovely texture and body to the soup; stir frequently in the last step to prevent sticking.
- If you prefer a thicker soup, you can add a little more orzo or reduce some of the broth before adding the lemon and orzo.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 1 month.
