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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • Salt and black pepper
  • 1 cup orzo pasta
  • 4 cups fresh spinach
  • Zest and juice of 2 lemons
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Add the chicken breasts, diced onion, diced carrots, minced garlic, chicken broth, and dried oregano to the slow cooker. Season with salt and black pepper.
  • Cover and cook on low for 6 hours until the chicken is 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 pasta. Cover and cook for 25 to 30 minutes until the orzo is tender.
  • Add the fresh spinach along with the lemon zest and juice. Stir until the spinach wilts.
  • Ladle the soup into bowls and top each serving with chopped fresh parsley.

Notes

Add the lemon zest and juice only after the orzo finishes cooking to keep the flavor bright rather than muted. If the soup thickens too much after standing, stir in a splash of extra broth when reheating. Leftovers store well in the refrigerator for three days.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife