Crockpot Lemon Orzo Soup: Cozy and Comforting Make-Ahead Meal
This Crockpot Lemon Orzo Soup is bright, satisfying, and easy to make with just a few simple ingredients. It’s the kind of cozy meal that feels light and fresh, but still comforting. It’s refreshing, hearty, and totally hands-off thanks to the slow cooker – exactly what we love in homemade chicken soup recipes.
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Why You’ll Love This
- It has that warm, familiar comfort of chicken soup made in a Crockpot, but with a bright, lemony touch.
- The orzo adds body and texture without making the soup too heavy, perfect for anyone who loves chicken soup with orzo.
- It’s one of those Crockpot dump meals you can set and forget.
- Leftovers keep well and taste even better the next day.
Ingredient Notes
Chicken Breasts: Boneless and skinless work best here as they cook down easily and shred like a dream. You can swap in chicken thighs if you prefer a deeper flavor.
Lemon Juice + Zest: Go for fresh lemons. The juice brings brightness while the zest adds a deeper citrus note that ties everything together.
Orzo Pasta: This rice-shaped pasta is what turns this into a classic orzo in a Crockpot meal. Add it at the end of cooking to keep the texture just right.
Egg Yolks: This addition gives the soup a silkier finish, just like avgolemono, but it’s totally optional.
Pro Tip: To add the yolks without curdling, whisk them with a ladle of hot broth from the crockpot in a separate bowl. Then slowly pour the mixture back into the soup while stirring constantly. This classic technique used in Greek lemon orzo soup gives the broth a smooth, silky texture.
Recipe FAQs
Store the soup in an airtight container in the fridge for up to 4 days. The orzo will absorb some of the broth as it sits, so add a splash of water or chicken stock when reheating. Gently warm on the stovetop or in the microwave. For the best texture, avoid freezing this soup.
Small pasta shapes like ditalini, stelline, or even cooked rice work well. For a gluten-free option, use rice or a gluten-free pasta added at the end of cooking.
Yes! Swap the chicken for canned chickpeas and use vegetable broth. You’ll still get that fresh, citrusy finish that makes this soup stand out.
More Crockpot Recipes
- This Crockpot Chicken Parmesan is one of those easy dinners that delivers every time. It’s simple to prep, slow-cooked in marinara, topped with melty cheese and golden breadcrumbs, and perfect for a cozy weeknight meal.
- This cozy Crockpot Chicken and Dumplings is everything you want in a comfort food dinner – creamy, satisfying, and completely hands-off. Just add everything to the slow cooker and let it bubble away into a bowl of tender chicken, fluffy biscuit dumplings, and rich flavor.
- If you’re in the mood for something cozy and low-effort, this Crockpot Chicken Tortilla Soup is exactly the kind of dinner that takes care of itself. Just set it, walk away, and come back to a warm, satisfying bowl.
- Let the slow cooker do the work while you get on with your day. This Crockpot Thai Peanut Stew brings cozy comfort with chickpeas, sweet potatoes, and peanut butter. Serve it over rice and enjoy a warm, satisfying meal.
- If sticky, saucy chicken is your thing, don’t miss this one. These crockpot honey garlic chicken thighs are sweet, savory, and slow-cooked until perfectly tender. It’s one of those no-effort dinners that still feels like a win.
Tried this Crockpot Lemon Orzo Soup? Let me know how you served it—plain and cozy, with fresh herbs, or alongside crusty bread. And if you’re saving easy, comforting make-ahead meals, this one deserves a spot on your dinner list.
Equipment
Ingredients
For the Crockpot:
- 1½ lbs chicken breasts boneliees, skinless
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 6 cups chicken broth low-sodium preferred
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper to taste (adjust if broth is salted)
To Finish:
- ¾ cup orzo pasta
- 2 lemons juiced
- Zest of 1 lemon
- 2 egg yolks optional, for richness
- Fresh dill for garnish
Instructions
- Add the chicken, onion, garlic, carrots, celery, broth, oregano, thyme, salt, and pepper to the Crockpot. Stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender. Remove the chicken, shred it with two forks, and return it to the Crockpot.
- Stir in the orzo pasta and cook on HIGH for about 20 minutes, or until just tender. Avoid overcooking. Add the lemon juice and zest. Stir and let sit for 5 minutes.
- For added creaminess, whisk the egg yolks with ½ cup hot broth in a bowl to temper. Slowly pour into the soup while stirring constantly to avoid scrambling.
- Ladle into bowls and garnish with fresh dill and a drizzle of olive oil. Serve with bread on the side.
Notes
- For best results, add the orzo toward the end of cooking to prevent it from becoming mushy.
- If using pre-cooked chicken, add it during the final 30 minutes.
- To make the soup creamy, temper the egg yolks by whisking them with hot broth before stirring it into the soup.
- This soup keeps well in the fridge for 3–4 days and can be frozen without the orzo for better texture when reheated.
