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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!

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. 
  • 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.