Slow Cooker Lemon Herb Chicken Orzo Soup for Easy Fall Dinners

Name: Slow Cooker Lemon Herb Chicken Orzo Soup
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 2 lb boneless, skinless chicken breasts; 6 cups low-sodium chicken broth; 1 medium yellow onion, diced; 3 medium carrots, sliced into thin rounds; 3 stalks celery, thinly sliced; 4 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 cup uncooked orzo pasta; 3 cups fresh baby spinach, roughly chopped; 3 tbsp fresh lemon juice; 0.25 cup grated Parmesan cheese

When chilly autumn evenings call for comforting nourishment without the hassle of standing over a stove, this slow cooker lemon herb chicken orzo soup delivers. Boneless chicken breasts simmer hands-off in an aromatic herb broth until fall-apart tender, before tender orzo and fresh greens are stirred in just before serving. It is a vibrant, family-friendly meal that provides soothing warmth on busy weeknights or relaxed weekends alike.

Slow Cooker Lemon Herb Chicken Orzo Soup, an easy crockpot dinner recipe

Prep: 15 minCook: 4 hr 30 minTotal: 4 hr 45 minServes: 6

Ingredients

2 lb boneless, skinless chicken breasts
6 cups low-sodium chicken broth
1 medium yellow onion, diced
3 medium carrots, sliced into thin rounds
3 stalks celery, thinly sliced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
0.5 tsp freshly ground black pepper
1 cup uncooked orzo pasta
3 cups fresh baby spinach, roughly chopped
3 tbsp fresh lemon juice
0.25 cup grated Parmesan cheese

Instructions

Place the chicken breasts, diced onion, sliced carrots, celery, minced garlic, dried thyme, dried oregano, salt, and black pepper into the slow cooker bowl.
Pour the chicken broth over the ingredients and stir gently to combine.
Cover and cook on LOW for 4 hours (or on HIGH for 2.5 hours) until the chicken reaches a safe internal temperature of at least 165 F.
Remove the chicken breasts from the slow cooker onto a cutting board and shred using two forks.
Add the uncooked orzo pasta to the slow cooker, stir well, cover, and cook on HIGH for 25 to 30 minutes until the pasta is tender.
Return the shredded chicken to the slow cooker and stir in the baby spinach, fresh lemon juice, and grated Parmesan until the greens are wilted.
Ladle into warm bowls and serve immediately.

Tips

Add the orzo only during the final 30 minutes of cooking to prevent the pasta from becoming overly soft or absorbing all the broth.
Store leftovers in an airtight container in the refrigerator for up to 4 days. If reheating, splash in extra broth or water, as orzo naturally thickens chilled soup.
For an extra citrus punch, grate a teaspoon of fresh lemon zest into the broth along with the lemon juice right before serving.