This Crock Pot Chicken Orzo Soup is a warm and cozy bowl of comfort that’s perfect for a cold winter day. Made with tender chicken, orzo pasta, and a splash of fresh lemon juice, it’s a delicious soup full of healthy ingredients that your whole family will love. In fact, it’s my all-time favorite slow cooker soup.
Why Is Crock Pot Chicken Orzo Soup Special?
Crock Pot Chicken Orzo Soup is one of those simple slow cooker meals that never disappoints. It’s hearty, flavorful, and easy to make with boneless skinless chicken breasts, fresh herbs, and wholesome veggies. This recipe is ideal for a busy day when you want a warm soup simmering away while you tackle everything else.
This is also a comforting soup with you or a family member is sick. I’m a big proponent in a warm, nutritious chicken soup to cure all that ails you.
Ingredient Insights
- Chicken breasts: Boneless skinless chicken breasts stay tender and shred easily after slow cooking. You can also use boneless skinless chicken thighs if you prefer dark meat.
- Orzo pasta: This small pasta cooks up beautifully in the slow cooker and gives the soup a comforting, creamy texture.
- Chicken broth: Use low-sodium chicken broth as the base to control the salt level. Add a splash of broth when reheating leftover soup if it thickens.
- Lemon juice: Fresh lemon juice adds brightness and balances the savory flavor of the chicken and vegetables.
- Thyme and bay leaf: Fresh herbs infuse the broth with gentle, earthy flavor.
- Carrots and celery: Classic soup vegetables that bring texture, color, and nutrients to every bite.
How to Make Crock Pot Chicken Orzo Soup
This easy lemon chicken orzo soup recipe comes together with just a few steps. Be sure to check the full printable recipe card below for exact measurements.
Step one: Heat olive oil in a skillet over medium heat. Add the onion and cook for about 2 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step two: Transfer the onion and garlic mixture to the crock pot. Add the chicken breasts, chicken broth, celery, carrots, thyme, and bay leaf. Cover and cook on high for 2½ to 3 hours, until the chicken is tender and the vegetables are soft.
Step three: Remove the chicken from the crock pot and shred it into bite-sized pieces on a cutting board.
Step four: Stir the orzo pasta into the soup, cover, and cook for another 20–30 minutes, until al dente.
Step five: Remove the bay leaf and thyme sprigs. Return the shredded chicken to the soup, add the fresh lemon juice, and season with salt and black pepper to taste. Serve warm with parmesan cheese and crusty bread.
Substitutions & Variations
- Swap the chicken: Use boneless skinless chicken thighs instead of breasts for richer flavor.
- Add veggies: Toss in spinach, green beans, or red peppers near the end of cooking for extra color and nutrition.
- Make it creamy: Stir in a splash of heavy cream before serving for a creamy broth.
- Boost the flavor: Sprinkle in garlic powder, onion powder, or Italian seasoning to deepen the flavor. For more creative ways to spice-up your soups, check out my guide on how to season soup.
- Swap the pasta: Don’t have orzo on hand? Use any pasta of your choosing, or even rice!
Crissy’s Pro Tips
- Use a large crock pot: A 6-quart slow cooker gives plenty of room for even cooking.
- Add orzo at the end: This keeps the pasta tender and prevents it from overcooking.
- Remove the bay leaf: It adds great flavor but you don’t want it ending up in someone’s bowl when serving.
- Stir before serving: Gently mix the soup to evenly distribute the shredded chicken and orzo.
- Store properly: Keep leftovers in an airtight container in the refrigerator for 3–4 days. Add a splash of broth when reheating.
- Freeze for later: Cool the soup completely before freezing for up to 2 months.
Storage Instructions
Let the soup cool completely before storing.
Refrigerator: Transfer leftovers to an airtight container and refrigerate for 3–4 days. The orzo may continue to absorb broth as it sits, so when reheating, add a splash of chicken broth or water to loosen it up. Warm gently on the stove over medium heat, stirring occasionally until hot.
Freezer: This soup freezes beautifully, making it a great freezer meal. Cool completely, then portion into freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove until warmed through. Add extra broth if needed to bring back that smooth, creamy texture.
Frequently Asked Questions
Can I make Crock Pot Chicken Orzo Soup in the Instant Pot?
Yes. In fact, I have an Pressure Cooker Chicken Orzo Soup recipe that you can follow to make the Instant Pot version!
Can I use leftover chicken?
Yes, you can add cooked shredded chicken near the end of cooking to heat through without overcooking.
What should I serve with this slow cooker soup?
This delicious soup goes perfectly with simple side dishes like a salad, roasted vegetables, or a slice of crusty bread.
More Comforting Soups
Crock Pot Chicken Orzo Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 20 ounces chicken breasts boneless skinless
- 8 cups chicken broth
- 2 stalks celery sliced
- 3 carrots sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- ¾ cups orzo uncooked
- 1 tablespoon fresh squeezed lemon
- Salt and pepper to taste
Instructions
- In a medium skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 2 minutes, until softened. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
- Transfer the onion and garlic mixture to the crock pot. Add the chicken breasts, chicken broth, celery, carrots, fresh thyme, and bay leaf. Cover and cook on high for 2½ to 3 hours, or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken from the crock pot and shred it using two forks.
- Stir the orzo into the soup, cover, and cook for another 30 minutes, or until the pasta is tender.
- Remove the bay leaf and thyme sprigs. Return the shredded chicken to the crock pot, stir in the lemon juice, and season with salt and pepper to taste. Serve warm.
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