Description
A delicious soup with bites of chicken, orzo pasta and a bright lemon flavor.
Ingredients
Scale
- 4 boneless, skinless chicken thighs, trimmed of fat
- 6 cups chicken broth
- 1 bay leaf
- 1 cup grated carrots
- 1 diced yellow onion
- 1 cup diced celery ribs
- 2 minced garlic cloves
- 1 tsp ground thyme
- 1 Tbsp dried parsley flakes
- 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
Instructions
- Add chicken, broth, bay leaf, carrots, onion, celery, garlic, thyme, parsley, lemon rind, lemon juice and salt to the slow cooker.
- Cover and cook on LOW for about 4-6 hours.
- Cook orzo according to package directions on the stovetop until tender (if added straight to the crock, it will soak up a lot of liquid and make it a little weird).
- Remove the chicken thighs and shred. Then return chicken back into slow cooker. Add cooked and drained orzo into the slow cooker.
- Stir and then add salt and pepper to taste.
- Ladle into serving bowls and then top each bowl with about 2 Tbsp Parmesan cheese.
Notes
You can also use jasmine rice in the place of the orzo. Add the uncooked rice to the slow cooker at the beginning of the cooking time. When the rice is tender and the chicken is cooked through you can serve. The rice will soak up a lot of broth so it will be more of a creamy, risotto like consistency than a soup.
I used my 6 quart oval Kitchenaid slow cooker.*
Get the Instant Pot version.
Adapted from The Girl Who Ate Everything
- Category: Soup
- Method: Slow Cooker
Nutrition
- Serving Size: 1/6 of recipe with orzo
- Calories: 263
- Sugar: 4.4 g
- Sodium: 1224 mg
- Fat: 6.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 27 g
- Fiber: 2.3 g
- Protein: 21.8 g
- Cholesterol: 43 mg