Crockpot Lemon Orzo Chicken Soup

  • 8 cups chicken stock
  • 2 large boneless, skinless chicken breasts
  • 3 cloves garlic, finely minced
  • ½ medium onion, finely diced
  • 1 pound carrots, peeled,and thinly sliced
  • 4 medium stalks celery, diced small
  • 2 medium bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt, more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 cup uncooked orzo pasta
  • finely grated zest of one medium size lemon
  • Juice of 1 medium size lemon
  1. Combine first 10 ingredients (down to black pepper) in the bowl of a crock pot.  Cook on LOW for 6-8 hours or until chicken and carrots are tender or on HIGH for 3-4 hours.
  2. Remove chicken breasts and allow them to cool.  Dice or shred when cool.
  3. While chicken is cooling, add pasta to soup and increase heat level to HIGH (if cooking soup on LOW).  Cook for 20-25 minutes more or until pasta is tender.
  4. Add lemon zest, lemon juice, and diced chicken. Stir to combine. Taste and add salt if needed.

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