This Crockpot lemon chicken orzo soup is light and zesty, while still being cozy and deliciously comforting. If you need a soup to enjoy this summer, this easy slow cooker recipe is the one for you!
Slow Cooker Lemon Chicken Orzo Soup Recipe
Who said that soup had to be a cozy winter dish? Even in warm weather, I always find myself craving this lemony chicken and veggie orzo soup. It’s full of nutrients, protein, and most importantly – flavor!
This slow cooker recipe is perfect for a busy day. You just toss all of the fresh ingredients in the Crockpot, and let it work its magic! There’s really nothing easier than that.
Why You’ll Love this Crockpot Chicken Orzo Soup:
- Nutritious: I love making this soup for my family because it’s a wonderful way to sneak in some veggies! With ingredients like carrots, celery, arugula and spinach, this is truly a guilt free recipe.
- Hearty: While this soup may be nutritious, that certainly doesn’t mean that it’s not filling. This hearty soup hits the spot every time!
- Easy: I love using a slow cooker for so many recipes, and not just because it always makes the chicken tender and easy to shred – but also because the recipes are SO simple! You just set a timer and walk away.
How to make Crockpot Lemon Orzo Chicken Soup
Be sure to see the recipe card below for full ingredients & instructions!
- Place the olive oil and chicken at the bottom of the slow cooker.
- Season the chicken.
- Add the onions, carrots, and celery.
- Cover with chicken broth and a bay leaf.
- Cover and cook.
- Remove the chicken breasts and shred them.
- Place the shredded chicken and orzo pasta in the slow cooker.
- Cover and cook.
- Stir in the spinach, arugula and lemon juice.
- Cook until the greens wilt.
- Garnish with fresh herbs, and enjoy!
How long will this chicken and orzo soup stay fresh?
In an airtight container in the refrigerator, Crockpot lemon chicken orzo soup will stay fresh for up to 3 days.
While it reheats well in the microwave, it reheats even better in the Crockpot. Just place the cold soup back into the slow cooker and let it reheat on the high setting for about a half hour. Stir often!
What other vegetables can I sneak in?
This is a very versatile soup that has room for all kinds of veggies!
If you’re looking to add more leafy greens to accompany the spinach and arugula, I recommend tossing in a cup of kale.
Want more crunchy veggies like carrots and celery? Chopped green beans pair perfectly with the lemony broth!
Can I use frozen vegetables?
So, using frozen veggies isn’t the worst thing in the world. Depending on where you live, frozen veggies may be the only thing you can get your hands on.
This recipe also works well with frozen vegetables, but the texture of the final product might be a bit different than if you used fresh veggies.
Bottom line – if you can use fresh veggies, do it! Frozen veggies probably won’t give you the same satisfaction.
Recipe Tips and Notes
- Use fresh lemon juice, not the bottled store-bought stuff. You’ll end up having a much more zesty, vibrant lemon flavor with freshly squeezed juice.
- Do NOT open the lid of the slow cooker while it’s cooking! Every time you open the lid to peak, you release steam that’s essential for cooking the soup. So if you open the lid for a few seconds, plan on adding at least 5 more minutes of cook time.
- Don’t skip out on the garnishes. This soup is even more picturesque and delicious when topped off with a lemon slice and some freshly chopped parsley!
Summer, winter, and everything in between – this Crockpot chicken lemon orzo soup is satisfying all year long.
More crockpot chicken soup recipes we love
- Crockpot Chicken Wild Rice Soup
- Crockpot White Chicken Enchilada Soup
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker White Chicken Chili
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Crockpot Chicken Lemon Orzo Soup Recipe
- 2 tablespoons olive oil
- 2 large boneless skinless chicken breasts
- 6 cups chicken stock
- 2 celery stalks diced
- 3 medium carrots peeled and sliced
- 1 medium yellow onion diced
- 3 garlic cloves minced or grated
- 1 teaspoon dried dill
- 1 large bay leaf
- Salt and pepper to taste
- ¾ cup orzo pasta uncooked
- 2 cups chopped baby spinach and baby arugula mix only baby spinach also works well
- Juice of one lemon
- 1 tablespoon minced fresh parsley
- Cooking spray
- Pour olive oil into the bottom of your slow cooker. Place the chicken into the bottom and cover with the seasonings. Add in the diced onions, carrots and celery, followed by the chicken stock and bay leaf.
- Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
- Remove the chicken and bring to a plate or cutting board to shred the meat. Return the chicken to the slow cooker along with the orzo pasta. Cook for another 20 minutes on high, or until the pasta is tender and cooked to your liking.
- Remove the bay leaf and stir in the spinach, arugula and lemon juice. Once the greens have wilted, turn off the heat. Garnish with fresh parsley and a lemon wedge or slice and serve immediately, enjoy!
- Store in an airtight container for up to 3-4 days in the refrigerator.
- Cooked in a 6 quart slow cooker.