Crockpot Lemon Chicken Soup Recipe
Introduction
This Crockpot Lemon Chicken Soup is a comforting and flavorful dish perfect for any day of the week. Tender chicken, fresh vegetables, and a bright lemon twist come together for a warm, satisfying meal that’s easy to prepare and sure to please the whole family.
Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 3 large carrots (peeled & 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
- For a gluten-free option, substitute orzo with a gluten-free pasta or omit it and add extra vegetables.
- If you prefer a thicker soup, cook the orzo a few minutes longer or add a small amount of cornstarch mixed with cold water at the end and stir until thickened.
- Using chicken thighs adds more flavor and juiciness, but chicken breasts work well if you want a leaner option.
- Add chopped spinach or kale in the last 10 minutes for extra greens and nutrients.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much. This soup is not ideal for freezing due to the orzo, which can become mushy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this soup?
Yes, you can use frozen chicken, but increase the cooking time to ensure it cooks through fully. Make sure the internal temperature reaches 165°F (74°C) before shredding.
Can I make this soup without a slow cooker?
Absolutely! You can cook all ingredients in a large pot on the stove. Simmer the chicken and vegetables covered for about 45 minutes, then shred the chicken and add the lemon, orzo, and seasonings. Cook until the orzo is tender, stirring occasionally.
PrintCrockpot Lemon Chicken Soup Recipe
This comforting Crockpot Lemon Chicken Soup combines tender chicken, fresh vegetables, and bright lemon flavors for a warm, satisfying meal. Featuring carrots, celery, garlic, and orzo pasta, it’s easy to prepare in a slow cooker with minimal hands-on time, making it perfect for busy days or cozy dinners. The lemon zest and juice add a refreshing tang that elevates this classic soup.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Protein 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)
Instructions
- Prepare the slow cooker: Add the chicken, sliced carrots, sliced celery, minced garlic, salt, black pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth to combine 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 meld.
- Remove bay leaves and shred chicken: About 30 minutes before serving, remove and discard the bay leaves. Take the chicken out and shred it using two forks for easy incorporation back into the soup.
- Add lemon, orzo, and shredded chicken: Stir in the lemon zest, lemon juice, uncooked orzo, and shredded chicken. Switch the slow cooker to HIGH and cook for another 20 to 30 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
- Final seasoning and garnish: Taste the soup and adjust with additional salt and pepper as needed. Serve hot topped with fresh chopped parsley if desired. Enjoy your flavorful and hearty lemon chicken soup!
Notes
- For a thicker soup, reduce the chicken broth by one cup or cook the orzo slightly longer.
- Use chicken breasts if you prefer leaner meat; thighs will provide a richer flavor.
- Fresh lemon juice and zest brighten the flavor; use fresh lemons rather than bottled juice for best results.
- To make this soup gluten-free, substitute orzo with gluten-free pasta or rice.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Stir occasionally during the final cooking stage to prevent the orzo from sticking to the pot.
Keywords: slow cooker chicken soup, lemon chicken soup, crockpot soup recipe, healthy chicken soup, comfort food, easy dinner, orzo soup
