4.9 from 87 votes
Slow Cooker Lemon Chicken Orzo Soup
This Slow Cooker Lemon Chicken Orzo Soup features tender chicken thighs simmered with vegetables, herbs, and orzo pasta in a flavorful chicken stock, finished with fresh spinach and bright lemon juice. The slow cooking melds the savory and herbal notes, while the lemon provides a refreshing acidity that lifts the hearty broth and soft noodles, making it a comforting and wholesome soup option.
Prep Time
20 mins
Cook Time
6 hrs 35 mins
Total Time
6 hrs 55 mins
Servings:
6
servings
Course:
Main Course, Soup
Ingredients
- 1 ½ tablespoons canola oil
- 1 ½ pounds chicken thigh cut into 1-inch chunks, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 cups chicken stock
- 1 onion diced, medium sweet
- 3 carrot peeled and sliced, medium
- 2 celery sliced, ribs
- 3 cloves garlic minced
- 3 thyme sprigs, fresh
- 1 rosemary fresh sprig
- 1 bay leaf
- ½ cup orzo pasta uncooked
- 4 cups baby spinach
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 4-5 minutes.
- Place chicken into a 6-qt slow cooker. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaf; season with salt and pepper, to taste.
- Cover and cook on low heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
- Stir in spinach until wilted. Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately.
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