Slow Cooker Lemon Chicken Orzo Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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
