Slow Cooker Lemon Chicken Orzo Soup

The best kind of comfort food you can make right in your crockpot! Even the uncooked orzo cooks in the slow cooker!

So it’s 33 degrees here in Chicago today. With a snow storm, of course.

I really started seeing the light at the end of the tunnel. The coffee shops and restaurants started setting up all their patio furniture for outdoor dining. Now they’re all gone.

Butters and I braved the snow once today but he quickly scurried back into the house. He was not a fan. So I turned on my crockpot to make the most cozy snow storm soup ever: lemon chicken soup.

It’s really the most comforting soup ever, especially with the hint of tang from the freshly squeezed lemon juice and all the hearty veggies. The spinach is not really needed here but hey – any excuse to have extra “hidden” greens, right?

I also love how the orzo cooks right in the slow cooker so you don’t have to dirty that second pot.

Serve with crusty bread and reload a piping hot bowl of soup as the snow storm (hopefully) comes to an end.

Slow Cooker Lemon Chicken Orzo Soup

Yield: 6-8 servings

prep time: 20 minutes

cook time: 6 hours 35 minutes

total time: 6 hours 55 minutes

The best kind of comfort food you can make right in your crockpot! Even the uncooked orzo cooks in the slow cooker!

Print Recipe

entree

Slow Cooker Lemon Chicken Orzo Soup

20 minutes6 hours 35 minutes

Chungah Rhee

Ingredients:

• 1 1/2 tablespoon canola oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chicken stock
• 1 medium sweet onion, diced
• 3 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 1/2 cup orzo pasta, uncooked
• 2 tablespoons freshly squeezed lemon juice
• 4 cups baby spinach

Directions:

1. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 4-5 minutes.
2. Place chicken into a 6-qt slow cooker. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaf; season with salt and pepper, to taste.
3. Cover and cook on low heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
4. Stir in spinach until wilted. Stir in lemon juice; season with salt and pepper, to taste.
5. Serve immediately.

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