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–+ servings
Two bowls of lemon chicken orzo soup.

Crockpot Lemon Orzo Soup

This cozy Crockpot Lemon Chicken Orzo Soup is made with tender shredded chicken, orzo, and a bright splash of lemon. It’s simple to prep, full of comforting flavor, and comes together easily in the slow cooker.
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Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Course: Main Course, Soup
Cuisine: American, Mediterranean-Inspired
Servings: 6
Author: Shilpa

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.

Nutrition

Calories: 261kcal | Carbohydrates: 23g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 1024mg | Potassium: 664mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3543IU | Vitamin C: 24mg | Calcium: 55mg | Iron: 2mg
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