Slow Cooker Lemon Chicken Orzo Soup (Prep-Ahead & Freezer-Friendly)
A bright, comforting chicken soup with tender vegetables, delicate orzo pasta, and a hint of fresh lemon. Perfect for busy days—make it in the slow cooker, prep ahead for the fridge, or store in the freezer for a future easy meal.
Equipment
- 4-quart slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Mixing spoon
- Forks for shredding chicken
Ingredients
- 1 to 1½ lbs boneless, skinless chicken breasts or tenders
- 1 cup chopped celery (about 2 ribs)
- 1 cup sliced carrots (about 2 medium or 12 baby carrots)
- ½ cup diced onion
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 clove garlic, minced
- 2 small bay leaves
- 1 quart low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- ¾ cup uncooked orzo pasta
- 1½ teaspoons lemon juice (about ¼ of a fresh lemon)
- 2 tablespoons fresh parsley, chopped
For Serving
- Extra chopped fresh parsley
- Grated Parmesan cheese
- Warm crusty bread or rolls
Instructions
- Combine ingredients – Place chicken, celery, carrots, onion, rosemary, thyme, garlic, and bay leaves in a 4-quart slow cooker. Pour in the broth and season with salt and pepper.
- Cook – Cover and cook on low for 4–6 hours, until chicken is fully cooked and vegetables are tender.
- Shred the chicken – Use two forks to pull chicken into bite-sized pieces directly in the slow cooker.
- Add pasta & lemon – Stir in orzo and lemon juice. Cover and cook on high for 15–20 minutes, or until pasta is al dente.
- Finish & serve – Stir in fresh parsley and adjust seasonings. Ladle into bowls, garnish with more parsley and Parmesan, and serve with crusty bread.
Notes
Pro Tips & Variations
-
- Swap chicken breasts for boneless, skinless thighs for richer flavor.
- If prepping as a freezer meal, place all main ingredients except orzo, broth, lemon juice, and parsley in a freezer bag. Store orzo in a separate small bag and attach it to the broth container.
- For freezer cooking day, thaw overnight in the fridge before placing in the slow cooker with broth.
- To make on the stovetop, simmer chicken and vegetables in broth for 20–25 minutes, shred chicken, then add orzo and lemon until pasta is tender.
- Add extra lemon juice before serving for a brighter flavor.