Slow Cooker Lemon Chicken Orzo Soup Recipe

Introduction

This Slow Cooker Lemon Chicken Orzo Soup is a comforting and bright dish perfect for any day. It combines tender chicken, fresh lemon, and nutritious vegetables in a creamy broth. Easy to prepare, it’s a satisfying meal ready with minimal effort.

Ingredients

• 1 small white onion (finely diced)
• 2-3 cloves garlic (minced)
• 2-3 whole carrots (chopped small)
• 1 (6-8 oz.) boneless, skinless chicken breast
• 1 (15 oz.) can cannellini beans (drained)
• 1 tsp garlic powder
• 1 tsp salt
• Fresh cracked black pepper, to taste
• 2-3 dry bay leaves
• 32 fl. oz. chicken stock
• 3/4 cup dry orzo pasta
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 2 cups fresh asparagus (chopped)
• 1/2 cup heavy cream
• Grated Parmesan and fresh herbs for garnish

Instructions

1. Step 1: In the base of a slow cooker, combine the diced onion, minced garlic, chopped carrots, drained cannellini beans, dry orzo, chicken breast, salt, pepper, garlic powder, bay leaves, and chicken stock. Stir everything together to mix well. Cover and cook on high for 2 1/2 hours or on low for 4 hours.
2. Step 2: Once the chicken is fully cooked, remove it from the slow cooker, shred it with two forks, and return the shredded chicken to the pot. Add the chopped asparagus, fresh lemon juice, and lemon zest. Cover again and cook on high for another 20-30 minutes until the asparagus and carrots are tender.
3. Step 3: Stir in the heavy cream until combined. Taste and adjust seasoning if needed. Remove the bay leaves before serving. Serve the soup warm, topped with grated Parmesan and fresh herbs, alongside warm bread.

Tips & Variations

• For a lighter option, substitute heavy cream with half-and-half or coconut milk.
• If you prefer a tangier soup, add a little more lemon juice just before serving.
• You can swap asparagus for spinach or kale, adding it towards the end of cooking.
• Adding a pinch of crushed red pepper flakes can give the soup a subtle heat.

Storage

Store 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 too much when refrigerated, add a splash of chicken stock or water to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken breasts but increase the cooking time slightly to ensure they are cooked through. Make sure to check the chicken is fully cooked before shredding.

Can I make this soup without a slow cooker?

Absolutely. You can prepare it in a large pot on the stove. Simmer the ingredients covered for about 45 minutes to an hour until the chicken is cooked and the vegetables are tender, then proceed with shredding the chicken and adding the remaining ingredients.

Slow Cooker Lemon Chicken Orzo Soup Recipe

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★★★★★

4.9 from 123 reviews

This Slow Cooker Lemon Chicken Orzo Soup is a comforting and flavorful meal featuring tender chicken, fresh vegetables, and a zesty lemon kick. Cooked slowly to develop deep flavors, this hearty soup combines creamy orzo pasta, cannellini beans, and fresh asparagus, finished with a touch of heavy cream and garnished with Parmesan and herbs, perfect for an easy, wholesome dinner.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 2 hours 50 minutes
• Total Time: 3 hours 5 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 small White onion (finely diced)
• 2–3 cloves Garlic (minced)
• 2–3 whole Carrots (chopped small)
• 1 6-8 oz. Boneless, skinless chicken breast
• 1 15 oz. can Cannellini beans (drained)
• 1 tsp Garlic powder
• 1 tsp Salt
• Fresh cracked black pepper (to taste)
• 2–3 dry Bay leaves
• 32 fl. oz. Chicken stock
• 3/4 cup Dry orzo pasta

Lemon and Vegetable Additions

• 1 tbsp Fresh lemon zest
• 2 tbsp Fresh lemon juice
• 2 cups Fresh asparagus (chopped)

Finishing Touches

• 1/2 cup Heavy cream
• Grated Parmesan cheese (for garnish)
• Fresh herbs (such as parsley or thyme, for garnish)

Instructions

1. Combine Ingredients in Slow Cooker: In the base of a crockpot, add finely diced onion, minced garlic, chopped carrots, drained cannellini beans, dry orzo pasta, raw chicken breast, salt, freshly cracked black pepper, garlic powder, bay leaves, and chicken stock. Stir everything gently to combine evenly. Cover the crockpot and cook on high for 2 1/2 hours or on low for 4 hours to allow flavors to meld and the chicken to cook thoroughly.
2. Shred Chicken and Add Fresh Ingredients: Once the chicken is cooked through and tender, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot. Add the chopped fresh asparagus, fresh lemon juice, and lemon zest to the soup. Cover again and cook on high for another 20 to 30 minutes until the asparagus and carrots turn fork-tender.
3. Finish Soup and Serve: After the vegetables are tender, stir in the heavy cream to add richness and creaminess to the soup. Remove the bay leaves to avoid any bitterness. Taste and adjust the seasoning as needed with salt and pepper. Serve the soup immediately, garnished with grated Parmesan cheese and fresh herbs alongside warm bread for a complete meal.

Notes

• Use fresh lemon juice and zest for the best brightness and flavor.
• If you prefer a thicker soup, reduce the amount of chicken stock or cook uncovered for a short time to thicken.
• Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option, respectively.
• For added texture, sprinkle toasted pine nuts or chopped fresh parsley on top.
• If you don’t have a slow cooker, you can prepare this soup on the stovetop by simmering on low heat until chicken is tender and orzo is cooked.

Keywords: slow cooker lemon chicken soup, chicken orzo soup, lemon chicken soup, easy slow cooker soup, creamy chicken soup with vegetables