Slow cooker lemon chicken orzo soup. This delicious lemon chicken orzo soup is a hearty, flavorful meal for a cold day. With fresh vegetables and herbs, this soup is not only nourishing but also easy to make!
A lot of people might say that one meal doesn’t go with the other, but I disagree. I happen to think lemon and chicken are better than peanut butter and jelly.
Can I use frozen vegetables to make this recipe?
This recipe also works well with frozen vegetables, but the final texture might not be as nice.
Is lemon chicken orzo soup healthy?
The answer to this question is not as straightforward as it seems. While some would argue that the soup is healthy because it contains vegetables, others would disagree and say that the soup is unhealthy because of its high sodium content.
The key to answering this question lies in understanding what kind of ingredients go into making lemon chicken orzo soup. The first thing to understand about this soup is that it has a lot of carbohydrates and salt in it. This means that for those who are looking for something healthy, this soup might not be the best option.
Slow Cooker Lemon Chicken Orzo Soup
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- 2 tablespoons olive oil
- 2 boneless and skinless chicken breasts
- 6 cups (1.5 L) chicken stock
- 2 celery stalks, diced
- 3 medium carrots, peeled and sliced
- 1 medium yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 teaspoon dried dill
- 1 bay leaf
- salt and freshly ground black pepper, to taste
- 3/4 cup uncooked orzo pasta
- freshly squeezed juice of 1 lemon
- 1 tablespoon minced fresh parsley
Pour the olive oil into the 6-quart (6 L) slow cooker. Place chicken breasts and cover with seasoning.
Add onions, carrots, and celery, then pour in the chicken stock and add bay leaf.
Cover the pot and cook on a low-heat setting for 6-8 hours, or until chicken is cooked through.
Open the lid. Using tongs, remove cooked chicken from the cooker and transfer it to a cutting board. Using two forks shred the meat and return it to the slow cooker along with orzo pasta.
Cook on a high-heat setting for a further 20 minutes r until pasta is al-dente.
Discard bay leaf. Stir in the lemon juice. Turn the heat off.
Ladle the soup into soup bowls. garnish with fresh parsley and lemon wedge. Serve hot.