Can I use rice instead of orzo in slow cooker lemon chicken soup?

Yes, you can easily substitute rice for orzo in slow cooker lemon chicken soup. Use long-grain white rice or jasmine rice, and add it during the last 45 minutes of cooking to ensure it reaches the perfect texture without getting too soft.

How do I prevent the chicken from drying out in slow cooker lemon chicken soup?

The best way to keep the chicken moist in slow cooker lemon chicken soup is to use chicken thighs instead of breasts. Thighs contain more fat and connective tissue, which allows them to stay tender even during long cooking times.

Can I freeze slow cooker lemon chicken soup?

You can freeze slow cooker lemon chicken soup, but it is best to freeze it without the orzo. Pasta tends to break down and become mushy when frozen and reheated. Freeze the broth and chicken base, then add fresh pasta when you reheat it.

Is slow cooker lemon chicken soup healthy?

Absolutely! This slow cooker lemon chicken soup is packed with lean protein, vitamins from the vegetables, and immune-boosting properties from the fresh lemon and garlic, making it a very healthy meal choice.

slow cooker lemon chicken soup: 1 Easy Recipe for Ultimate Comfort

Description

A bright, zesty, and incredibly easy slow cooker lemon chicken soup that provides ultimate comfort with minimal effort.

Ingredients

Scale

1.5 lbs boneless skinless chicken thighs
6 cups low-sodium chicken broth
1 cup dry orzo pasta
1 medium yellow onion, diced
3 carrots, sliced
3 stalks celery, sliced
4 cloves garlic, minced
1/2 cup fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
1/2 cup fresh parsley, chopped
Salt and black pepper to taste

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Instructions

Step 1: Place the diced onion, sliced carrots, celery, and minced garlic in the bottom of the slow cooker.
Step 2: Lay the chicken thighs over the vegetables and season with salt, pepper, and dried oregano.
Step 3: Pour the chicken broth over the ingredients, cover, and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
Step 4: Approximately 30 minutes before serving, remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
Step 5: Stir in the dry orzo, cover, and continue cooking on HIGH for 20-30 minutes until the pasta is tender.
Step 6: Turn off the heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley. Adjust seasoning if needed and serve hot.

Notes

If you plan on having leftovers, cook the orzo separately and add it to individual bowls to prevent the pasta from absorbing all the broth in the fridge.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soups & Stews
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 320 kcal
Sugar: 4g
Sodium: 850mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 24g
Cholesterol: 65mg