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Crockpot Lemon Chicken Orzo Soup

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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!

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

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.

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

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.

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

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.

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

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:

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

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!
4.84 from 6 votes
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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!

Course Soup
Cuisine Greek
Keyword Crockpot lemon chicken orzo soup, Greek lemon chicken orzo soup
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Author Natasha Bull

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

  1. Prep your celery and carrot. Trim any fat off the chicken. 
  2. Add all ingredients except for the salt & pepper, lemon juice, parsley, and orzo. Cook on low for 6-8 hours.
  3. 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. 

Recipe 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. 
  • This is the 7 quart Crockpot I used to make this recipe. 

Reader Interactions

Comments

  1. 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

  2. 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

  4. 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

  6. 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

  8. 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

  10. 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

        • 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

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