Crockpot Lemon Chicken Soup Recipe
Introduction
This Crockpot Lemon Chicken Soup is a comforting and flavorful dish perfect for any day. With tender chicken, bright lemon, and wholesome vegetables, it’s easy to prepare and makes a satisfying meal for the whole family.
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
- Fresh chopped parsley (optional for garnish)
Instructions
- Step 1: Add the chicken, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth.
- Step 2: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- Step 3: About 30 minutes before serving, remove and discard the bay leaves. Take the chicken out and shred it with two forks.
- Step 4: Stir in the lemon zest, lemon juice, orzo, and shredded chicken. Turn the slow cooker to HIGH and cook for another 20–30 minutes, stirring occasionally so the orzo doesn’t stick to the bottom.
- Step 5: Give everything a taste, adjust with more salt and pepper if needed, and serve topped with fresh chopped parsley. Enjoy!
Tips & Variations
- Use chicken breasts for a leaner option or thighs for more flavor and tenderness.
- To add more vegetables, consider including chopped spinach or kale during the final cooking stage.
- If you prefer a thicker soup, add a bit more orzo or cook it a few minutes longer until it reaches your desired consistency.
- For an extra citrusy kick, add a splash of lemon juice just before serving.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of orzo?
Yes, small pasta shapes like ditalini, acini di pepe, or small shells work well. Adjust cooking time according to the pasta package instructions.
Is it necessary to add lemon zest and juice?
Lemon zest and juice provide a fresh, bright flavor that balances the richness of the chicken and broth. You can adjust the amount or omit if you prefer a milder taste.
PrintCrockpot Lemon Chicken Soup Recipe
This Crockpot Lemon Chicken Soup is a comforting and flavorful slow-cooked soup featuring tender chicken thighs or breasts, fresh vegetables, and a bright lemony finish. Perfect for an easy weeknight meal, this soup combines the warmth of hearty ingredients with the refreshing zest and juice of lemon, enhanced by garlic, herbs, and orzo pasta for a satisfying and wholesome dish.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high) plus 30 minutes additional cooking
- Total Time: 6 hours 45 minutes (on low) or 4 hours 15 minutes (on high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
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
Lemon and Orzo Addition
- Zest from ½ lemon
- Juice from 1 lemon
- 1 cup uncooked orzo pasta
- Fresh chopped parsley, optional for garnish
Instructions
- Add ingredients to slow cooker: Place the chicken, sliced carrots, sliced celery, minced garlic, salt, black pepper, poultry seasoning, and bay leaves into a 6-quart slow cooker. Pour in the 6 cups of chicken broth to cover all ingredients.
- Cook the soup: Cover the slow cooker and cook on LOW heat setting for 6 to 8 hours or on HIGH for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender.
- Shred chicken and prepare to add orzo: Approximately 30 minutes before serving, remove and discard the bay leaves. Take the chicken out of the slow cooker and shred it using two forks.
- Add lemon, orzo, and shredded chicken: Stir in the lemon zest, freshly squeezed lemon juice, uncooked orzo, and shredded chicken back into the slow cooker. Set the slow cooker to HIGH and cook for an additional 20 to 30 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.
- Season and serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh chopped parsley if desired. Enjoy your bright and comforting lemon chicken soup!
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs are juicier and more flavorful.
- Be sure to stir occasionally when cooking the orzo to prevent sticking and burning.
- If you prefer a thicker soup, you can add a slurry of cornstarch and water during the last cooking step.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- The soup can be customized by adding other vegetables like spinach or kale towards the end of cooking.
Keywords: crockpot lemon chicken soup, slow cooker soup, lemon chicken soup, easy chicken soup recipe, comfort food, healthy soup
