Description
Warm up with a bowl of savory Crockpot Creamy Lemon Chicken Orzo Soup. Discover a new favorite comfort food today!
Ingredients
Scale
- 1.5 lb boneless skinless chicken breasts (or thighs)
- 8 cups low-sodium chicken broth
- 1 cup diced yellow onion
- 2 medium carrots, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp dried dill (optional but recommended)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 cup uncooked orzo
- 3/4 cup heavy cream (or half-and-half)
- 1 large lemon, zested and juiced (about 1 tbsp zest, 3–4 tbsp juice)
- 2 cups baby spinach, roughly chopped
- 1/4 cup finely grated Parmesan cheese, plus more for serving
- 2 tbsp unsalted butter
- Fresh dill or parsley, for garnish
Instructions
- Step 1 – Layer onion, carrots, celery, and garlic in the bottom of a 5–7 quart slow cooker.
- Step 2 – Add chicken, chicken broth, bay leaf, thyme, dill, salt, and pepper.
- Step 3 – Cover and cook on Low for 4–6 hours (or High for 2–3 hours), until the chicken is tender.
- Step 4 – Transfer chicken to a board and shred with two forks; discard bay leaf.
- Step 5 – Return shredded chicken to the slow cooker and stir.
- Step 6 – Add orzo, cover, and cook on High for 20–30 minutes, stirring once, until orzo is al dente.
- Step 7 – Turn off heat. Stir in heavy cream, lemon zest, and lemon juice. Taste and adjust salt and lemon as needed.
- Step 8 – Fold in spinach until just wilted (1–2 minutes).
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg