Description
Warm up with a comforting bowl of Crockpot Creamy Lemon Chicken Orzo Soup. Discover a delicious and easy recipe to try today!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- Zest of 1 lemon
- ¼ cup fresh lemon juice (about 2 medium lemons)
- 1 cup uncooked orzo pasta
- 2 tablespoons all-purpose flour
- 1 can (12 oz) evaporated milk
- 3 cups fresh spinach, roughly chopped
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Step 1: Prepare the Base Add the diced onion, carrots, celery, minced garlic, thyme, bay leaves, oregano, and red pepper flakes (if using) to the bottom of your 6-quart crockpot. Place the whole chicken breasts on top of the vegetables and season generously with salt and freshly ground black pepper. Pour in the chicken broth and add the lemon zest (reserve the juice for later). Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
- Step 2: Shred the Chicken Once the chicken is cooked through, remove it from the crockpot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot and stir to combine with the broth and vegetables.
- Step 3: Add the Orzo Turn the crockpot to high (if it isn’t already). Add the uncooked orzo pasta directly to the soup and stir well to ensure it’s submerged in liquid. Cover and continue cooking for 20-30 minutes until the orzo is tender but still has a slight bite to it.
- Step 4: Create the Creamy Element While the orzo cooks, prepare your creamy mixture. In a medium bowl, whisk together the flour and evaporated milk until completely smooth with no lumps. Ladle about 1 cup of hot broth from the crockpot into the milk mixture, whisking constantly to temper it. Slowly pour this mixture back into the crockpot, stirring gently to incorporate.
- Step 5: Finish with Fresh Elements Add the fresh lemon juice, chopped spinach, and half the parsley to the soup. Stir well and cook for an additional 5-10 minutes until the spinach has wilted and the soup has thickened slightly. Taste and adjust seasoning with salt and pepper as needed, adding more lemon juice if you prefer a brighter flavor.
- Step 6: Serve and Garnish Ladle your Crockpot Creamy Lemon Chicken Orzo Soup into warmed bowls. Garnish with the remaining fresh parsley, a sprinkle of grated Parmesan if desired, and a small wedge of lemon on the side for those who enjoy an extra citrus kick. Serve with crusty bread for a complete, satisfying meal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg