Description
A bright, zesty, and incredibly easy slow-cooker soup featuring tender chicken, orzo, and fresh lemon juice.
Ingredients
1.5 lbs boneless skinless chicken breasts
1 medium yellow onion, diced
3 large carrots, peeled and sliced
2 stalks celery, sliced
4 cloves garlic, minced
6 cups low-sodium chicken broth
1 cup orzo pasta
1/2 cup fresh lemon juice
1 tsp fresh lemon zest
2 tbsp fresh dill, chopped
2 sprigs fresh thyme
1 tsp salt
1/2 tsp black pepper
Instructions
Step 1: Add the diced onion, carrots, celery, and minced garlic to the bottom of a 6-quart crockpot.
Step 2: Place the chicken breasts on top of the vegetables and season with salt and black pepper.
Step 3: Pour in the chicken broth and add the thyme sprigs. Cover and cook on Low for 6-7 hours or High for 3-4 hours.
Step 4: Once the chicken is cooked through, remove it to a plate and shred with two forks. Return the shredded chicken to the pot.
Step 5: Stir in the orzo pasta, cover, and cook on High for another 20-30 minutes until the pasta is tender.
Step 6: Turn off the slow cooker and stir in the fresh lemon juice, lemon zest, and chopped dill.
Step 7: Taste and adjust seasonings if necessary, then serve hot with extra lemon wedges.
Notes
To make this gluten-free, substitute the orzo with a gluten-free pasta variety or use white rice.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
