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Crockpot Lemon Chicken Orzo Soup

Published: / Updated: / 63 Comments

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This Crockpot lemon chicken orzo soup recipe is healthy, super easy, and delicious. Come home to a steaming bowl of cozy soup!

white bowl with Crockpot lemon chicken orzo soup

This slow cooker chicken and orzo soup will come in handy this winter. It's the perfect way to warm up with very little effort!

It's also the perfect soup if you're feeling under the weather. It's comforting and the vitamin C from the lemon will help make you better again. 🙂

This is a soup that the whole family will love.

lemon chicken orzo soup inside a Crockpot with ladle

How to make lemon chicken orzo soup in the Crockpot

Add the chopped carrots, celery, chicken, chicken broth, vegetable broth (or water), garlic, basil, Italian, seasoning, and bay leaves to your slow cooker. Cook on low for 6-8 hours.

Around 30 minutes prior to serving the soup, shred the chicken, and add the lemon juice, parsley, and orzo to the Crockpot.

I suggest stirring it every so often so the orzo doesn't stick to the bottom. Season with salt & pepper as needed.

bowl of Crockpot lemon chicken orzo soup with lemon wedge garnish

Oh, and Happy Halloween! Ok, so this isn't a Halloween-themed recipe, but I'll acknowledge the occasion anyway. 🙂

Do you have any plans tonight? Trick-or-treating or handing out candy? I'm guessing most people did their Halloween parties over the weekend since this year Halloween falls on a Tuesday.

I don't party much (shocking!), so I did not attend any parties haha. I'm a ton of fun.

bowl of healthy lemon chicken orzo soup with carrots

Back to the soup! You know how sometimes parsley is just a pretty garnish and doesn't really make or break a dish?

Well, I highly recommend adding the parsley to this Greek lemon chicken orzo soup. Adding the parsley and lemon juice at the end really perks it up and takes this out of just-another-chicken-soup recipe territory.

This would also be a great recipe to serve after all that Halloween candy. 😉 Enjoy!

More chicken recipes you'll love:

close-up of lemon chicken orzo soup in a bowl with a spoon

Will you make this slow cooker lemon chicken orzo soup?

Let me know in the comments below!

This Crockpot lemon chicken orzo soup recipe is healthy, super easy, and family-friendly. Come home to a steaming bowl of deliciousness!

Crockpot Lemon Chicken Orzo Soup

This Crockpot lemon chicken orzo soup recipe is healthy, super easy, and family-friendly. Come home to a steaming bowl of deliciousness!
4.47 from 13 votes
Print Recipe Pin Recipe Save
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Soup
Cuisine Greek
Servings 6

Ingredients
 

  • 4 boneless skinless chicken breasts
  • 2 large carrots peeled & sliced
  • 2 sticks celery chopped fine
  • 2 (10 fluid ounce) cans chicken broth
  • 4 cups vegetable broth (or water)
  • 4 cloves garlic minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning 
  • 3 bay leaves
  • Juice from 1 lemon (about 2 tbsp)
  • Handful fresh parsley chopped
  • 1 cup uncooked orzo
  • Salt & pepper to taste

Instructions
 

  • Prep your celery and carrot. Trim any fat off the chicken. 
  • Add all ingredients except for the salt & pepper, lemon juice, parsley, and orzo. Cook on low for 6-8 hours.
  • About 30 minutes prior to serving, remove the bay leaves, shred the chicken with 2 forks, and add the lemon juice, parsley, orzo, and salt & pepper. I recommend stirring every 10 minutes or so because the orzo may stick to the bottom of the slow cooker otherwise. Serve immediately. 

Notes

  • You can also use boneless skinless chicken thighs if you prefer dark meat (I'd use 6 of them in this recipe and keep the cooking time the same). If you're cooking this for the full 8 hours the chicken breasts may dry out a bit - you may want to considering using chicken thighs instead.
  • If you're cooking it for 6 hours or less, I do suggest ensuring your chicken is properly cooked when you go to shred it. 
  • Want to make this on the stove? Try my Lemon Chicken Orzo Soup.
  • This is the 7 quart Crockpot I used to make this recipe. 
Keyword Crockpot lemon chicken orzo soup, Greek lemon chicken orzo soup
Author Natasha Bull
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  1. Laura says

    5 stars
    I'm making this for the second time today. I really love the flavor with the lemon! I left out the chicken this time to make it "vegetarian" (even though I did use chicken broth) and added an onion for more veg. Thanks for the recipe!

    Reply

  2. Terry T says

    3 stars
    It had a great flavor but the recipe calls for 4 chicken breasts. I only did three but shredded only two and even that was way too much chicken. It overpowered it made the orzo carrots and celery look lost If the chicken breasts you have are good sized I would do two,shred them and add amount you like. Thats what I plan on doing next time. Thank you

    Reply

    • Natasha says

      Hi Lauren! I don't know which variety of bouillon you're using or the size of the cubes, so I would definitely refer to their website or instructions on the package. But yes you can definitely make this soup using water and bouillon. Hope you enjoy it!

      Reply

  5. Nakita says

    5 stars
    I found this recipe while I was sick and knew it would hit the spot. So delicious! I used frozen chicken and it didn't seem to affect the cooking time. The orzo has soaked up most of the broth now (on day two) but it's delicious and tastes even better than it did yesterday. Also added half an onion!

    Reply

  8. Cynthia Myers says

    1 star
    Epic fail. Followed instructions but had to add 4 cups of liquid. Used it as topping over broccoli. Waste of time money and food.

    Reply

  9. Samantha says

    5 stars
    Made this recipe for the first time tonight and it was a huge hit in my household! I bought the ingredients listed in the non-crockpot version before discovering a crockpot version, so I used my slow cooker to let it cook all day. However, I just realized the crockpot version doesn’t call for onion like the other one does. Is that on purpose?

    Reply

    • Natasha says

      Hi! Yes, just because the onion isn't sautéed, I decided to leave it out, but it's definitely not an issue to include it in the Crockpot version. 🙂 Good eye spotting the differences haha. I'm so glad you enjoyed it! 🙂

      Reply

  10. Sandra says

    I followed your instructions had the crockpot on for 8hr. On low~. 71/2 in I added the Orzo and remaining ingredients per directions. Following Day Orzo absorbed most of the liquid So I had to add more chicken broth (from scratch). It felt like it needed more even before I added the Orzo. Taste delicious but don’t want a repeat of the Orzo swelling up. Suggestions?

    Reply

    • Natasha says

      Hi! Yes, that's the nature of these soups with pasta or rice, unfortunately. You could just add cooked pasta as needed... like only to the portion that you'll be eating if you know you won't eat it all in one go.

      Reply

  11. Jen says

    Does the flour in the non-crockpot recipe thicken the broth and if so, is there a way to incorporate that into the crockpot version? Sounds delicious by the way!

    Reply

    • Natasha says

      Hi! It thickens it up a little bit. You could try a couple of things - around 30 min prior to serving, either scoop some of the liquid out (like 3/4 cup or so) and add the flour and whisk/stir it until the flour has dissolved, then add it back to the slow cooker, or do a cornstarch slurry with 1 tbsp (or more as needed) of cornstarch. Cornstarch is more powerful, so it may work better in this version since the Crockpot doesn't get too hot.

      Reply

      • Linda H. says

        In a pinch I've added some instant mashed potato flakes to thicken up a hot soup/stew. Don't have the lump issues (usually) and takes just a little.

        Just another idea to thicken it up.... thanks to my friend Tami F who shared the tip with me originally.

        Reply

  12. Jess says

    5 stars
    It's going to snow tonight (IN APRIL!), so I thought this would be a nice recipe to throw in the crockpot to keep the "yuckies" away. It already smells amazing and my kids can't wait for dinner.

    Reply

    • Natasha says

      Yup, we still have snow here... it was snowing yesterday. Yuck. I hope it warms up soon for you as well! Enjoy the soup! XO

      Reply

  13. AngelaML says

    5 stars
    Hi again Natasha!

    Just tried this recipe this weekend and it came out fantastic! I am now 2 for 2 and can't wait to try more. (Two weeks ago I made you delicious Crockpot Cabbage and Sausage soup.)

    I really enjoy your commentary on the recipes, especially the encouragement to not worry about amounts or to "ad lib" by adding what you happen to have on hand. I'm a very "by the book" cook, and don't really enjoy it honestly. But I like your approach and how the recipes are not intimidating. Also you are correct about the chicken breasts drying out. I cooked it 7 hours total on low, and will try less time next time.

    So, for this one I did make a few changes. I added one pound of carrots, because it's my favorite veggie. I also added more celery and some extra broth. During the last 30 minutes I added 8 oz of baby spinach instead of the parsley. My husband (Italian) loves Parmesan cheese on top!

    It turned out heavenly! I shared with my mother in law, and she just called after eating it for dinner and raved about much she enjoyed it. We are having it for leftovers again tonight too. Definitely a keeper!

    Keep up the great work here on the site. Again I'm so happy I stumbled across it!

    Reply

    • Natasha says

      Hi Angela! Thanks for your sweet comment! 🙂 That's so nice to hear that you read the blog posts (a lot of people just scroll right on by), and that you find them helpful! So glad you're enjoying the recipes.

      Reply

      • AngelaML says

        Hi Natasha,

        Circling back on this one, as I made it again tonight. For like the 10th time. I have so many "favorite recipes" of yours, but this truly is one of the best I think I keep making of yours! It is just so healthy, so light, so tasty, so "hits the spot", and I have to thank you again and again!!!

        As always, we have put a quart of it aside for my MIL. She thanks you too!

        Appreciate you so much! ❤️

        Reply

  14. Tina says

    Making this tonight as the entire family
    is sick with what I believe to be the flu. I was looking for something wholesome and came across this recipe. Cooking mine in the crockpot, I can’t wait to try it 🙂

    Reply

  16. Lin says

    5 stars
    This was SO good....I added a little fresh ginger to it, just because (I like ginger) So much flavor- I will be making this again and freezing some!

    Reply

    • Natasha says

      Of course! If you add mushrooms, I probably would add them in halfway through or closer to the end because they can get a little rubbery. Hope you enjoy the soup!

      Reply

  18. Priscilla Skibo says

    Can I make this with premade chicken (Like rotisserie) on the stove top? I want a good lemin orzo chicken soup recipe and there's close to nothing online.

    Reply

    • Natasha says

      I think that it would work cooking it on the stovetop just fine with rotisserie chicken. 🙂 Let me know how it goes!

      Reply

  20. Rhonda says

    5 stars
    This is a feel-good , yummy soup,,,,
    I sprinkled With Parmesan cheese and chopped spring onions right before serving ,,,
    Guests loved it,,, so did the fam,,

    Reply

    • Natasha says

      That's great to hear!! So glad everyone enjoyed it, Rhonda. Thanks for leaving a comment! And spring onions and parmesan sound like fabulous additions! 🙂

      Reply

  22. Alison says

    Hi! Recipe looks great - I'm making it now. If I wanted to cook on high instead, do u think it would be the same? And maybe 4 or 6 hrs on high?
    Thank you!

    Reply

    • Natasha says

      Thanks, Alison!! I would give it between 3 and 4 hours on high, but just make sure to double check the chicken is properly cooked through when you go to shred it. Hope you love the recipe!

      Reply

  26. Mary Ann | The Beach House Kitchen says

    Perfect healthy bowl of soup after all the Halloween indulging Natasha! I just broke out my CrockPot the other day to make some soup. I'll need to try your recipe. It looks delicious!

    Reply

        • Natasha says

          Hi Ann! If you're worried about that happening, then I suggest you use boneless, skinless chicken thighs. Those tend to retain their moisture better during slow cooking. I find chicken breasts to be dryer in general, but I know a lot of people prefer the white meat... so when I come up with these Crockpot recipes, it's a bit of I'm damned if I do, damned if I don't. 🙂 With that said, I didn't find the chicken in here to be overly dry. You could also cook it for less than 8 hours (I'd aim for 5-6 hours), but I would just make sure you check to ensure the chicken is fully cooked when you go to shred it.

          Reply