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This Crockpot lemon chicken orzo soup recipe is really easy to throw together and comforting. It has juicy chicken, hearty vegetables, and pasta in a bright lemony broth!
You may also enjoy my Cheesy Chicken Broccoli Orzo or this Boursin Orzo with Chicken.
Why you’ll love it
My stovetop Lemon Chicken Orzo Soup is number one in my heart, but sometimes it’s easier to just throw everything in the Crockpot, set it and forget it, and warm up with less effort! This version predates my stovetop version by three years, so they’re a little different.
If you’re feeling under the weather, this Crockpot chicken and orzo soup is a good way to lift your spirits. The brightness of the lemon and fresh vegetables will perk you up and comfort you. This is no ordinary chicken soup, yet it’s made with simple, wholesome ingredients.
What you’ll need
- Chicken – we’re using chicken breasts, then shredding them
- Carrots, celery, and garlic – the aromatic base of the soup
- Broth – I like using both chicken and vegetable broth for layers of flavor
- Seasoning – we’re using a combo of dried basil, Italian seasoning, and bay leaves
- Lemon – the star of this soup! Always use freshly squeezed.
- Parsley – it’s not just a garnish here and adds plenty of flavor
- Orzo – it’s a rice-shaped pasta that you can find easily in the dry pasta aisle
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is the Crockpot model I use.
- Mince garlic quickly with this garlic press, where you don’t even need to peel the cloves.
- This lemon saver is a cute way to store leftover lemon.
- Here’s my favorite cutting board for chopping the aromatics.
How to make Crockpot lemon chicken orzo soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
To your slow cooker, add everything except for the lemon juice, parsley, orzo, and salt & pepper. Cook on high or low depending on your preference. About half an hour before serving, remove the bay leaves, and shred the chicken.
Add in the lemon juice, parsley, and orzo to the Crockpot, and return the shredded chicken. Turn it up to high, and stir every so often so the orzo doesn’t stick. Once the pasta is cooked, season with salt & pepper to taste.
Pro tip
If you’re freezing the bulk of this or not eating leftovers right away, I recommend cooking the orzo separately and then adding it in when you’re ready to eat. That way, it won’t soak up the broth.
Substitutions and variations
- Readers like to stir in some spinach towards the end of the cooking time for some extra greens.
- The amount of lemon juice is just a guideline. Feel free to increase it to suit your tastes!
- You can swap with boneless skinless chicken thighs if you prefer.
What to serve with this soup
- Enjoy this soup with a slice of fresh crusty bread, Garlic Bread, or a dinner roll.
- For a salad, since this is a Greek-inspired chicken soup, you could serve it with this Avocado Greek Salad. Or try this Parmesan Arugula Salad for a really simple pairing!
Leftovers and storage
- Store leftovers of this chicken orzo soup in the fridge in an airtight container for 3-4 days.
- The pasta will absorb liquid over time, so add a splash of chicken broth when reheating over a low heat.
- I don’t recommend freezing this as-is because the texture of the orzo may change, but you could always add in cooked orzo separately after thawing.
If you made this slow cooker lemon chicken orzo soup, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.
Crockpot Lemon Chicken Orzo Soup
Ingredients
- 4 medium chicken breasts
- 2 large carrots peeled & sliced
- 2 sticks celery chopped finely
- 4 cups chicken broth
- 4 cups vegetable broth see note
- 4 cloves garlic minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon Italian seasoning
- 3 bay leaves
- Juice from 1 lemon
- 1 handful fresh parsley chopped
- 1 cup uncooked orzo
- Salt & pepper to taste
Instructions
- Add all ingredients to your slow cooker except for the lemon juice, parsley, orzo, and salt & pepper. Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes prior to serving, remove the bay leaves and take the chicken out of the slow cooker. Shred the chicken with 2 forks and then add it back in, along with the lemon juice, parsley, and orzo. Crank the heat up to high. I recommend stirring every 10 minutes or so because the orzo may stick to the bottom of the slow cooker otherwise. Once the orzo is tender, season the soup with salt & pepper as needed and serve.
Notes
- I like to use a combo of chicken broth and vegetable broth to build more flavor, but you could always sub the vegetable broth for more chicken broth if you don’t have any. One 32 oz carton = 4 cups broth.
- 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 your chicken breasts are on the larger side and you’re cooking it for 6 hours on low, you may want to use an instant read meat thermometer to ensure they’re fully cooked.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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?
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! 🙂
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?
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.
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!
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.
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.
Thanks for sharing!
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.
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
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!
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.
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! ❤️
Aww thanks for your comment! I’m so glad it’s a fam favorite! XO
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 🙂
I sure hope you all feel better soon, Tina!!
Thank you for the great recipe…so easy and delicious!
Glad you liked it!
Where is the ingredient list for slow cook lemon orzo chicken
Hi! You likely scrolled right past it to write me a comment. It’s in the recipe card along with the instructions (a gray-ish box)… just above the comments section. Hope you enjoy the recipe! 🙂
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!
So pleased you liked it, Lin. Ginger sounds like a great addition!
do you think i could add an extra veggie in this like a potato or mushroom?
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!
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.
I think that it would work cooking it on the stovetop just fine with rotisserie chicken. 🙂 Let me know how it goes!