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This slow cooker soup is perfect for those days that you want a delicious dinner ready with minimal effort.
I've got this Lemon Orzo Chicken Soup slowly simmering away, as we speak, and the aroma wafting through the house is incredible. After perfecting the recipe a few weeks ago, I could hardly wait to make it again.
If you read our last post, you know that we traveled to London early last week to spend some time with our daughter, son-in-law and their four children, Annie, Ellie, Lilly and Luke. On Friday, we packed up the little ones, got on a plane and headed to France, where we're spending a week together in Samoëns, smack dab in the middle of the French Alps.
Although we arrived here in Samoëns after dark, glimpses of the little village brought back lots of fun memories, because we vacationed in this very same place four years ago. Nevertheless, I wasn't prepared for the spectacular view when I pulled open the curtains this morning!
Despite gray cloudy skies, the views in every direction are magnificent! Scott and I ventured out early with little Luke in the stroller. We noted a few new sights in town but, for the most part, Samoens looks just like we left it; quaint, charming and giving you the feeling that you've taken a step back in time.
We were eager to return to our favorite Boulangerie (French for bakery) and hoped it would be as as wonderful as we remembered. Seeing a long line inside the shop and spilling out the door at an early hour was a good sign.
When we noted happy customers exiting with breads of all shapes, sizes and varieties tucked under their arms, carrying bags with flaky pastries peeking out, we were confident that things hadn't changed much. Lukey and I did a little taste test which revealed we were correct indeed!
A little later this morning, Cait and I ran to the local market and picked up groceries for the week. This is where Slow Cooker Lemon Orzo Chicken Soup comes in...
Carrots, onions and celery were on the list along with chicken, stock and fresh herbs.
Oh, and lemons. That's what makes this soup deliciously unique, a splash of fresh lemon juice adds a bright finishing touch to this soup, that's loaded with old fashioned flavor. I had brought some orzo pasta along from home so we were good to go.
When Cait, Josh and the girls headed up the mountain to ski, it didn't take me long to get the soup going. A bit of chopping and the rest was super simple.
By the time they returned home, dinner was well on the way, exuding an incredibly delicious aroma. It's the kind of soup that both kids and grown ups seem to love; and it's wonderful for quick, easy meals on the run.
So whether you're needing a perfect way to warm up on a cold winter day or just a nourishing, delicious soup to enjoy for lunches, casual dinners and meals on the go, pull out your slow cooker and simply combine everything on the list. Super basic ingredients are magically melded together over the hours and your home will waft the same amazing aroma I'm smelling here in my little home-away-from-home in the French Alps. Bon Appetit!
- Ingredients for the soup:
- 8 cups chicken stock
- 2 large bone-in skin-on chicken breasts
- 3 cloves garlic finely minced
- ½ medium onion finely diced
- 1 pound carrots peeled,and thinly sliced
- 4 medium stalks celery diced small
- 2 tablespoons finely chopped fresh rosemary
- 2 medium bay leaves
- 1 teaspoon turmeric
- 1 teaspoon kosher salt more to taste
- ½ teaspoon freshly ground black pepper
- Ingredients for finishing:
- 1 cup uncooked orzo pasta
- finely grated zest of one medium size lemon
- Juice of 1 medium size lemon
- 2 tablespoons fresh thyme leaves
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Combine all soup ingredients (first 11 ingredients) in the bowl of a slow cooker. Cook on medium for 6-8 hours or until chicken and carrots are super tender or on high for 3-4 hours.
-
Remove chicken breasts and allow them to cool. When cooled, remove the skin and separate the meat from the bones. Dice the chicken into bite-size pieces.
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While chicken is cooling, add pasta to soup and increase heat level to high (if cooking soup on low). Cook for 20-25 minutes more or until pasta is tender.
-
Add lemon zest, lemon juice, thyme and diced chicken. Stir to combine. Taste and add salt if needed.
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Serve and enjoy. Soup stores well for 3-4 days in airtight containers in refrigerator. Reheat on stovetop or in the microwave.
Turmeric is a seasoning widely available in the spice section of most grocery stores. It's used in curry powder and it also gives mustard it's yellow color. It doesn't add much flavor to this soup, but does give it a lovely color. Turmeric is known as a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions.
12 generous servings
Mona Whaley says
Do you have the nutritional info (macros for this recipe)?
Many thanks!
Chris Scheuer says
Hi Mona, this is one of our older recipes so it didn't have the nutritional info but I have added it. Enjoy!
Hannah says
Hi Chris,
This is probably a dumb question but, once the soup is finished cooking and you remove the chicken breasts, you must need to remove the skin and bones, and shred or dice the chicken. Correct? Sounds delicious!
Thanks!
Chris Scheuer says
Yes, that is correct! Hope you enjoy it!
Debbie says
I’ve made this several times and it’s delicious. Definitely a keeper
Chris Scheuer says
Awesome! Thanks for letting us know, Debbie!
Liz says
This was warm and cozy and perfect with just the right amount of lemon. My picky 4 year old , who never finishes anything, asked for thirds! Thanks for making me a proud mama and hit in the kitchen!
Chris Scheuer says
I love that, Liz! Thanks so much for sharing your results and this cute story!
Shelly S says
I've made this multiple times and we LOVE it!! I admit to being a shredder not a dicer. LOL Something I never put any thought to before is, how many pounds of meat do you mean by two chicken breasts? Organic breasts are smaller than factory farm breasts. It's never been a question for me before as I'm not a big meat eater and have ever only used a single breast. Tomorrow, I'll be making this soup for others and want to be sure to have enough meat. I know how ever much meat I use, it will be great. Just something to think about with chicken recipes.
Thank you for a delightful recipe!!!!
Chris Scheuer says
Hi Shelly, an average chicken breast with the skin and bones is about a pound or a little more. You're right, there is a huge variance though. If you have two pounds of (skin-on, bone-in) chicken breast, you should be fine.
Kathy says
This soup has a beautiful burst of flavor! The blend of spice along with the lemon is wonderful. As with all your recipes I’ve tried, I didn’t change a thing & it was perfect.
Chris Scheuer says
Yay! So happy you enjoyed it, Kathy! Thanks so much for sharing your results!
Kris says
Is the rosemary supposed to be fresh or dried? The thyme specifies that it is fresh, but not the rosemary : (
Chris Scheuer says
Thanks, Kris, for noticing that. It should be fresh rosemary. I've updated the recipe. Enjoy!
Heidi says
I'm so happy I found your website, and this recipe in particular! My entire family loved it, and it turned out perfectly. I will definitely be visiting again and trying more of your recipes. I also really enjoyed reading your "about" section and learning more about your family and faith. It's very inspiring!
Chris Scheuer says
Thanks so much, Heidi and welcome to The Café! I'm so happy you enjoyed the soup. Thanks for your kind words.
Barbi says
I gotta say I didn’t love this recipe. Chicken cooked in a slow cooker tends to shred rather than dice. Shredded chicken was not a compliment to this soup. Also, I used two large bone-in chicken breasts with skin and there was WAY too much chicken and a small bone went undetected and ended up in my bowl. . This recipe won’t be making it into my regular rotation without some major alterations.
Chris Scheuer says
Thanks for sharing your opinion, Barbi.
K says
I use boneless breasts and it works out great. Let your chicken cooler a little longer to help with dicing. I love this soup so much I’m serving it tonight and I always have people ask me for the recipe. #nohate #justlove #whycomebackandcomplain
Chris Scheuer says
Haha! 🙂 Thanks for sharing your results!
cooking gram says
f.y.i. I always roast my chicken, cook my orzo, adding both to the BOWL that is being served immediately. I never cook any of my meats in a water base, no matter what it is.
Melloe says
Can this soup be frozen after cooking
Chris Scheuer says
Yes, it can.
Mary says
Can I freeze this soup also?
Chris Scheuer says
Yes, you definitely can!