This Crockpot lemon chicken orzo soup is light and zesty, while still being cozy and deliciously comforting. If you need a soup to enjoy on weeknights, this easy slow cooker recipe is the one for you!
2cupschopped baby spinach and baby arugula mixonly baby spinach also works well
2tablespoonslemon juice(from 1 lemon)
1tablespoonminced fresh parsley
Instructions
Pour the olive oil into the bottom of your slow cooker. Place the chicken into the bottom and cover with the dill, garlic, salt, and pepper. Add in the diced onions, carrots, and celery, followed by the chicken stock and bay leaf.
2 tablespoons olive oil, 2 boneless, skinless chicken breasts, 1 teaspoon dried dill, 3 cloves garlic, Kosher salt and freshly ground black pepper, 1 yellow onion, 3 carrots, 2 ribs celery, 6 cups chicken stock, 1 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°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.
¾ cup dry orzo pasta
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!