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March 25, 2013

Recipe for Slow Cooker Chicken and Orzo Soup

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A healthy and flavorful soup that will warm you up on a cold day.
Recipe for Slow Cooker Chicken and Orzo Soup #crockpot
Makes 4-6 servings
Ideal slow cooker size:  3-5 quart

3/4 lb boneless, skinless chicken thighs or breasts (or half and half)
1 cup celery, finely diced
2 Tbsp dried onion
1 carrot, finely diced
1 Tbsp tomato paste
1 garlic clove, minced
3 1/2 cups chicken broth (or 3 cups water and 3 1/2 tsp chicken bouillon granules)
1 (14 oz) can diced tomatoes
1/2 tsp salt
1 tsp dried basil
1 bay leaf
1/4 tsp black pepper
1 cup orzo
Parmesan cheese, for serving

1.  Place chicken, celery, onion, carrots, tomato paste, garlic, chicken broth, tomatoes, salt, basil, bay leaf and pepper into slow cooker.
2.  Cover and cook on LOW for about 6 hours, until veggies are cooked through and flavors are blended.
3.  Add in the orzo and let cook on HIGH for about 15 minutes, or until orzo is cooked through.
4.  Ladle into serving bowls and top with Parmesan cheese.
Review:
My first time trying orzo.  And it was pretty good.
I like it.  It’s like a rice or barley but in pasta form.  It cooked quickly because it is so small.  
I love the flavors of this soup.  My husband and I both thought this soup with be awesome with Italian sausage instead of the chicken as well.  I’ll have to try it soon!
4 stars.

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9 Comments Filed Under: 6 or More Hours, All Recipes, Chicken, Pasta, Soups, Slow Cooker Tagged With: All Posts, 4-6 hours, 4 stars

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Comments

  1. Georgie says

    November 2, 2018 at 11:48 am

    I used fresh onion. It came out very thin so had to thicken a bit at the end using cornflour slurry. Also added a bit of smoked Paprika at that point too. Very tasty.

    Reply
  2. Lisa I says

    January 25, 2017 at 8:45 pm

    I’d like to prepare the soup in a large pot first. I’d like to know do you stir the tomato paste so it doesn’t get gunky. I am making this soup for a work soup donation where me and a few others are doing crockpot soups. I have a 4 qt. crockpot and they said each person would get a 12 oz cup of soup. I am not super with math so I hope that will be enough if a bunch of people want the soup

    Reply
    • Karen says

      January 26, 2017 at 3:13 pm

      yes go ahead and stir at the beginning but also remember to stir at the end too! Good luck!

      Reply
  3. [email protected] says

    September 9, 2013 at 3:55 pm

    Alexandra, yes, you would need to brown the sausage beforehand!

    Reply
  4. Alexandra says

    September 9, 2013 at 3:18 pm

    Would you use raw sausage? Want to make this this week 🙂

    Reply
  5. [email protected] says

    May 28, 2013 at 7:48 pm

    Mary, I use raw chicken!

    Reply
  6. Mary Briner says

    May 26, 2013 at 2:15 am

    Chicken's already cooked and chopped?

    Reply
  7. Karen says

    March 27, 2013 at 4:14 pm

    Hi Anonymous,
    I like dried onion every now and then because it's easier to measure out a tablespoon of it and throw it in the crock rather than dice up fresh onion. If you use fresh onion, it will probably need to be sauteed just a bit before adding to the crock. It does take a long time to cook!
    Thanks,
    Karen

    Reply
  8. Anonymous says

    March 26, 2013 at 8:13 am

    Hello, noticed you use dried onion in quite a lot of your recipes. I'm in NZ and am not sure we have it. Do you use this because onion takes so long to cook in the slow cooker? Cheers, Louise

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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