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Crock Pot Chicken Orzo Soup
Crock Pot Chicken Orzo Soup is a cozy, lemony soup with tender chicken, carrots, celery and orzo in a savory broth. Light, comforting and so easy.
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 cup 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.
Notes
Orzo goes in last: Add the orzo at the end so it doesn’t turn mushy, and serve the soup soon after.
Reheating: The orzo keeps soaking up broth as it sits, so add a splash of broth when you reheat leftovers.
Lemon juice: Stir in the lemon at the very end. It brightens the whole pot.
Storage: Keep leftovers covered in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 155kcal | Carbohydrates: 17g | Protein: 13g | Fat: 5g | Saturated Fat: 0.8g | Cholesterol: 18mg | Sodium: 122mg | Fiber: 2g | Sugar: 2g
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