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Slow Cooker Greek Lemon Chicken Orzo Soup
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup orzo pasta
  • Juice and zest of 2 lemons
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach
  • Fresh parsley, chopped, for serving
  • Crumbled feta cheese, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the diced onion, sliced carrots, sliced celery, minced garlic, chicken broth, oregano, salt, and black pepper.
  • Cover and cook on low for 6 hours or until the chicken is fully cooked and tender.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
  • Stir in the orzo, lemon juice, and lemon zest. Cover and cook on high for 20 to 25 minutes until the orzo is tender.
  • Stir in the fresh spinach until it wilts. Ladle the soup into bowls and top each serving with chopped parsley and crumbled feta.

Notes

Add the orzo only at the end so it stays firm instead of turning mushy. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for three days and taste even brighter the next day once the lemon has settled.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Cups and Spoons