Crockpot Lemon Chicken Soup Recipe
Introduction
This Crockpot Lemon Chicken Soup is a comforting and bright dish perfect for any day you crave something warm and refreshing. Made with tender chicken, fresh vegetables, and a hint of citrus, it’s an easy recipe that fills your home with inviting aromas.
Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 3 large carrots (peeled & sliced)
- 3 celery stalks (sliced)
- 4 cloves garlic (minced)
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon freshly cracked black pepper (plus more to taste)
- 1 teaspoon poultry seasoning
- 2 bay leaves
- 6 cups chicken broth
- Zest from ½ lemon
- Juice from 1 lemon
- 1 cup uncooked orzo
- Fresh chopped parsley (optional for garnish)
Instructions
- Step 1: Add the chicken, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth.
- Step 2: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- Step 3: About 30 minutes before serving, remove and discard the bay leaves. Take the chicken out and shred it with two forks.
- Step 4: Stir in the lemon zest, lemon juice, orzo, and shredded chicken. Turn the slow cooker to HIGH and cook for another 20–30 minutes, stirring occasionally so the orzo doesn’t stick to the bottom.
- Step 5: Taste and adjust seasoning with more salt and pepper if needed. Serve topped with fresh chopped parsley. Enjoy!
Tips & Variations
- Use chicken breasts for a leaner soup or thighs for more rich, juicy flavor.
- Substitute orzo with small pasta shapes or rice if preferred.
- For added brightness, add a splash of extra lemon juice just before serving.
- To make it gluten-free, replace orzo with quinoa or a gluten-free pasta.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens after refrigeration, add a little chicken broth or water to loosen it before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this soup?
Yes, you can use frozen chicken, but it may increase the cooking time by about an hour. Make sure the chicken is fully cooked before shredding and adding the orzo.
Can I prepare this soup without a slow cooker?
Absolutely. You can cook the ingredients in a large pot on the stove. Simmer the chicken and vegetables in broth for about 45 minutes until tender, then shred the chicken and add the remaining ingredients, cooking until the orzo is tender.
PrintCrockpot Lemon Chicken Soup Recipe
This Crockpot Lemon Chicken Soup is a comforting, flavorful recipe perfect for a cozy meal. Tender chicken thighs simmer with aromatic vegetables, lemon zest, and juice in a savory broth, enhanced by poultry seasoning and fresh parsley. The addition of orzo adds a delightful texture, making this slow-cooked soup satisfying and nutritious.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH) plus 30 minutes finishing
- Total Time: 6 hours 45 minutes (using LOW) or 4 hours 15 minutes (using HIGH)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Soup Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly cracked black pepper, plus more to taste
- 1 teaspoon poultry seasoning
- 2 bay leaves
- 6 cups chicken broth
- Zest from ½ lemon
- Juice from 1 lemon
- 1 cup uncooked orzo
- Fresh chopped parsley (optional for garnish)
Instructions
- Prepare the base: Add the chicken, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth to combine all ingredients.
- Cook the soup: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the chicken is tender and flavors meld.
- Shred the chicken: About 30 minutes before serving, remove and discard the bay leaves. Take the chicken out and shred it finely using two forks.
- Add finishing ingredients: Stir in the lemon zest, lemon juice, uncooked orzo, and the shredded chicken into the slow cooker. Turn the setting to HIGH and cook for an additional 20–30 minutes. Stir occasionally to prevent the orzo from sticking to the bottom.
- Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh chopped parsley for a pop of color and freshness. Enjoy your comforting Crockpot Lemon Chicken Soup!
Notes
- Use either chicken thighs for more tenderness and flavor or breasts if you prefer leaner meat.
- If you don’t have orzo, small pasta like ditalini can be used as a substitute.
- Adjust the lemon juice to taste for milder or more tangy soup.
- For a thicker soup, reduce the broth amount by ½ cup or cook uncovered for the last 30 minutes.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- When reheating, add a splash of broth if soup has thickened too much.
Keywords: crockpot lemon chicken soup, slow cooker chicken soup, lemon chicken soup recipe, easy chicken soup, healthy chicken soup, orzo soup, slow cooker recipes
