Description

This Crockpot Lemon Chicken Soup is a comforting and flavorful slow-cooked meal perfect for any day. Tender chicken thighs or breasts simmer with fresh vegetables, a touch of lemon zest and juice, and orzo pasta to create a light yet satisfying soup. The hands-off crockpot method makes it easy to prepare, allowing all the flavors to meld beautifully over several hours for a delicious, warm dish.

Ingredients

Scale

Soup 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

Garnish

Fresh chopped parsley (optional)

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Instructions

Combine Ingredients in Crockpot: Add the chicken, carrots, celery, minced garlic, salt, black pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth to cover all ingredients.
Cook on Low or High: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken and vegetables are tender and flavors are well developed.
Prepare Chicken and Remove Bay Leaves: About 30 minutes before serving, remove the bay leaves and discard them. Take the chicken out of the slow cooker and shred it finely with two forks.
Add Lemon, Orzo, and Chicken: Stir in the lemon zest, lemon juice, uncooked orzo, and shredded chicken back into the slow cooker. Turn the crockpot to HIGH and continue cooking for another 20 to 30 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with freshly chopped parsley if desired. Enjoy your comforting lemon chicken soup!

Notes

You can use either chicken thighs or breasts based on your preference; thighs offer more tenderness and flavor.
If you prefer a thicker soup, let it cook uncovered during the last 20-30 minutes to reduce the broth slightly.
For a gluten-free option, substitute orzo with gluten-free pasta or rice.
Adjust lemon juice amount according to your taste for more or less tanginess.
Fresh parsley garnish adds a nice herbal brightness to the finished soup but is optional.