365 Days of Slow Cooking: Recipe for Slow Cooker Chicken Lemon Orzo Soup
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Friday, April 26, 2013

Recipe for Slow Cooker Chicken Lemon Orzo Soup

A delicious and light soup flavored with lemon rind and lemon juice.
Recipe for Slow Cooker Chicken Lemon Orzo Soup

Makes 6 servings
Ideal slow cooker size:  4-5 quart

  • 4 boneless, skinless chicken thighs, trimmed of fat
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 grated carrots
  • 1 diced onion
  • 1 diced celery ribs
  • 2 minced garlic cloves
  • 1 tsp ground thyme
  • 1 Tbsp dried parsley flakes
  • 1 Tbsp olive oil
  • 1 Tbsp grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tsp salt
  • 1 cup orzo
  • Salt and pepper to taste
  • Parmesan cheese, for serving

1.  Place chicken, broth and bay leaf in bottom of slow cooker.
2.  In a microwave-safe bowl place the carrots, onion, celery, garlic, thyme, olive oil and parsley.  Microwave for 5 minutes, stirring every 90 seconds.  Transfer contents to slow cooker.
3.  Add in the lemon rind, lemon juice and salt.
4.  Cover and cook on LOW for about 5-6 hours.
5.  Cook orzo over the stovetop until tender (if added straight to the crock, it will soak up a lot of liquid and make it a little weird).
5.  Remove the chicken thighs and shred.  Then return chicken back into slow cooker.  Add cooked orzo into the slow cooker.
6.  Stir and then add plenty of salt and pepper to taste.
7.  Ladle into serving bowls and then top each bowl with about 2 Tbsp Parmesan cheese.

Adapted from The Girl Who Ate Everything

Ever since my neighbor brought over a big jug of orzo I've been thinking of fun ways to use it up.  When I saw this recipe I was instantly intrigued because lemon is such a great flavor and I love lemon chicken.  The soup turned out great and I had my mother-in-law for dinner that night.  She loved it as well.  It is pretty light and is perfect served with a slice of bread and a side salad.  4 stars.

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  1. Okay, this is a little bit eerie, but I just made a soup almost exactly like this yesterday. Orzo. Chicken. Lemon. We may be channeling each other.

  2. Kalyn, that's too funny! We must be on the same wave length!

  3. Oh and did you notice the dish, bowl and spoon? They came from your kitchen!!

  4. Anonymous8/10/13 18:28

    Where does the olive oil come into the recipe? Thank you.

  5. Anon, I just updated the recipe! sorry about that!

  6. Anonymous11/1/14 19:24

    could rice be substituted for orza...i never have that on hand

    1. Yes, I would use brown rice though!

  7. Looks delicious, but would chicken breasts work instead? I'm not a fan of dark meat.

    1. Yes Robin it will work! They don't take as long to cook as dark meat though. Good luck! Enjoy!

  8. Can't wait to make it! How much would you say a serving is?