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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • Juice and zest of 2 lemons
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh spinach
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the diced carrots, celery, onion, and minced garlic around the chicken.
  • Pour in the chicken broth. Add the lemon zest, dried oregano, bay leaf, salt, and black pepper. Stir gently to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours 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 and lemon juice. Cover and cook on high for 20 minutes until the orzo is tender.
  • Add the fresh spinach and stir until it wilts. Remove the bay leaf before serving.
  • Ladle the soup into bowls and sprinkle with chopped fresh parsley.

Notes

If the orzo absorbs too much broth during storage, add a splash of chicken broth when reheating. You can swap the spinach for kale if you prefer a heartier green, but add it in the last 10 minutes of cooking so it stays bright. Leftovers keep well in airtight containers for up to four days.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife