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5 from 2 votes

Lemon Chicken Orzo Soup

Prep Time20 mins
Cook Time7 hrs
Servings: 12
Calories: 175kcal

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • 1 lb carrots chopped
  • 3 stalks celery chopped
  • 1 whole onion chopped
  • 2 cloves garlic minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 3 32 oz low-sodium chicken broth
  • 8 oz orzo pasta
  • 1/2 cup fresh lemon juice
  • 1 lemon zested
  • 5 oz baby spinach leaves
  • shredded parmesan cheese optional

Instructions

  • In a large skillet, heat olive oil over medium heat. Sauté carrots, celery and onions in hot oil until vegetables begin to soften. Add garlic; cook and stir until fragrant, about 1 minute. Transfer mixture to slow cooker.
  • Add thyme, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, bay leaf, chicken broth, and chicken to slow cooker; stir.
  • Cover and cook on low 6 - 7 hours or on high 3 - 4 hours.
  • Remove bay leaf and chicken. Shred chicken and return to slow cooker.
  • Cook pasta according to package directions. While pasta is cooking, squeeze lemons for juice and zest.
  • Add cooked pasta, lemon juice, zest and baby spinach to slow cooker. Cover and cook on low about 5 minutes or until spinach wilts into the broth.
  • Ladle into bowls and top with Parmesan cheese, if desired.

Nutrition

Calories: 175kcal